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This creamy chicken enchilada soup is the ultimate comfort meal when you crave bold Tex-Mex flavors without spending hours in the kitchen. Every spoonful is packed with tender chicken, beans, and vegetables in a silky broth that brings everyone to the table. It works as a fast weeknight main or a cozy starter that steals the show.
I first made this on a chilly night when my fridge was almost empty. Ever since, it is my go-to recipe for turning leftovers into a meal that tastes like it took much longer.
Ingredients
- Butter or ghee: Essential for starting the flavor build with rich notes. Choose European-style butter if you want extra depth
- Onion: The base of every good soup. Look for firm yellow onions with tight skins
- Celery: Adds a soft peppery crunch. Use crisp stalks with no browning
- Carrot: A gentle sweetness that softens the heat. Pick carrots that snap cleanly
- Red bell pepper: Brings color and brightness. Go for ones that feel heavy for their size
- Garlic: Grounds all the flavors. Fresh cloves make a huge difference
- Ground cumin: Contributes warm earthiness. Freshly ground has the strongest flavor
- Chili powder: Adds gentle heat and complexity. Use a blend with only chili and no fillers
- Dried oregano: Offers subtle herbal notes. Mexican oregano if you can find it
- Diced fire-roasted tomatoes: Intensifies the soup with smoky undertones. Check that the can is not dented
- Tomato paste: Thickens and boosts those tomato notes. Look for double-concentrated if available
- Low sodium chicken broth: Gives body and allows you to control salt. Pick a broth with real ingredients
- Red kidney beans: Offer hearty texture and extra nutrition. Rinse well to reduce sodium
- Black beans: Creamy and filling. Should be glossy and whole when drained
- Sweet corn: Sweet pop in every bite. Both fresh or frozen work
- Shredded cooked chicken: Makes it fast and easy. Rotisserie or leftover roast work perfectly
- Mexican shredded cheese blend: Melty and flavorful topping. A blend with Monterey Jack and cheddar melts best
- Salt and pepper: Essential for rounding out flavors. Taste at the end before serving
Step-by-Step Instructions
- Sauté the Vegetables:
- Melt butter or ghee in your Dutch oven over medium-high heat. Add diced onion, sliced celery, thinly sliced carrot, diced red bell pepper, and chopped garlic. Stir often and let them cook for about six minutes until they turn glossy and softened. This process draws out sweetness and layers the soup with deep vegetable flavor.
- Build the Base:
- Stir ground cumin, chili powder, and dried oregano into the softened vegetables. Add fire-roasted tomatoes with their juices, tomato paste, and chicken broth. Season with a pinch of salt and pepper. Bring the pot to a gentle boil and then reduce the heat to a simmer. Let this mixture cook for ten to fifteen minutes until the vegetables are meltingly tender.
- Blend for Creaminess:
- Turn off the heat and use a hand blender to puree the soup right in the pot until completely smooth and velvety. This step gives the soup its signature creamy texture without adding any cream.
- Add the Protein:
- Return the pot to medium heat and stir in drained red kidney beans and black beans plus sweet corn and shredded chicken. Gently fold everything together. Let it come to a light boil for just two to three minutes so the beans and chicken heat through and flavors marry.
- Finish and Serve:
- Taste the soup and adjust seasoning with more salt and pepper as needed. Ladle into bowls while steaming hot and sprinkle with Mexican shredded cheese blend and any favorite toppings. Enjoy immediately while the cheese melts into the soup.
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My favorite part of this soup is the burst of sweet corn in every bite. It reminds me of the summer weekends when we grilled corn in the backyard and tossed leftovers into whatever soup was on the stove. That extra pop of corn always makes the bowl disappear fast in my family.
Storage Tips
Let any leftover soup cool to room temperature before sealing in airtight containers. It keeps well in the refrigerator for five to seven days and actually tastes even better on day two as the flavors meld. For longer storage, freeze individual portions in freezer-safe containers and thaw overnight for a quick lunch or dinner.
Ingredient Substitutions
If you do not have cooked chicken ready, rotisserie chicken is an easy fix. You can swap in ground chicken or turkey if that is what you have on hand. Any bean variety such as pinto or white beans will also do in a pinch. No butter at home Then just use avocado or olive oil for a heart-healthy option.
Serving Suggestions
Serve the soup steaming hot with extra cheese melted on top. Add fresh toppings like sliced avocado pickled jalapenos or a handful of chopped fresh cilantro. It pairs perfectly with warm tortilla chips or a side of Mexican rice for a complete meal.
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Cultural Background
Enchilada soup is inspired by classic enchiladas but translated into a comforting one-pot meal reflecting the beloved flavors of Mexico and Tex-Mex cuisine. It is an example of how humble ingredients can transform with a little spice into something that fits every table from weeknight dinners to festive gatherings.
Recipe FAQs
- → Can I use rotisserie chicken?
Absolutely. Rotisserie chicken works well and saves time—just shred and add in step four.
- → How can I make this spicier?
Add diced jalapeños when sautéing vegetables or use extra chili powder to boost the heat.
- → Can I freeze leftovers?
Yes, store cooled soup in an airtight container and freeze for up to 3-4 months. Thaw before reheating.
- → Which toppings work best?
Try shredded cheese, sliced avocado, cilantro, or crushed tortilla chips for extra flavor and texture.
- → What substitutions are possible for the beans?
You can swap red kidney or black beans with pinto beans or simply use extra of one type if needed.
- → Is it possible to make this vegetarian?
Yes, omit chicken and use vegetable broth. Add extra beans or tofu for protein.