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Easy Cheesy Chicken Enchilada Soup Recipe

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Cheesy Chicken Enchilada Recipe StarrJoyBlog
Cheesy Chicken Enchilada Recipe StarrJoyBlog from starrjoyblog.com

Description

If you are looking for a quick and easy soup recipe that is packed with flavor, then you need to try this easy cheesy chicken enchilada soup recipe. This soup is bursting with the flavors of spicy enchilada sauce, tender chicken, and gooey melted cheese. It is the perfect meal for a cold winter day or when you want something comforting and delicious.

Prep Time

The prep time for this soup is about 10 minutes. You will need to chop up the onion and garlic, shred the chicken, and gather all of the ingredients before you start cooking.

Cook Time

The cook time for this soup is about 20 minutes. You will need to simmer the soup for about 15 minutes to allow the flavors to meld together.

Ingredient

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1 can (10 oz) red enchilada sauce
  • 2 cans (14 oz each) chicken broth
  • 1 can (14 oz) diced tomatoes
  • 2 cups cooked, shredded chicken
  • 1 cup shredded cheddar cheese
  • 1/2 cup heavy cream
  • Salt and pepper, to taste
  • Toppings: shredded cheddar cheese, sour cream, cilantro, tortilla chips

Equipment

  • Dutch oven or soup pot
  • Cutting board
  • Knife
  • Measuring spoons and cups
  • Can opener
  • Wooden spoon or spatula
  • Immersion blender (optional)

Method

  1. Heat the olive oil in a Dutch oven or soup pot over medium heat.
  2. Add the onion and garlic and cook until softened, about 5 minutes.
  3. Add the cumin, chili powder, paprika, and cayenne pepper and cook for 1 minute, stirring constantly.
  4. Add the enchilada sauce, chicken broth, diced tomatoes, and shredded chicken to the pot.
  5. Bring the soup to a simmer and let it cook for 15 minutes to allow the flavors to meld together.
  6. If you prefer a smoother soup, use an immersion blender to blend until smooth.
  7. Add the shredded cheddar cheese and heavy cream to the soup and stir until the cheese is melted and the soup is creamy.
  8. Season with salt and pepper to taste.
  9. Serve the soup hot, topped with shredded cheddar cheese, sour cream, cilantro, and tortilla chips if desired.

Notes

  • If you don't have cooked, shredded chicken on hand, you can use a rotisserie chicken or cook some chicken breasts in the oven or on the stovetop.
  • If you don't have an immersion blender, you can transfer the soup to a blender and blend until smooth.
  • If the soup is too thick, you can add more chicken broth to thin it out.

Nutrition Info

  • Serving size: 1 cup
  • Calories: 350
  • Fat: 22g
  • Carbohydrates: 15g
  • Protein: 24g

Recipes FAQ

Can I make this soup in a slow cooker?

Yes, you can make this soup in a slow cooker. Simply add all of the ingredients to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

Can I use a different type of cheese?

Yes, you can use any type of cheese that you like. Pepper jack, Monterey jack, or a Mexican blend would all be great options.

Can I freeze this soup?

Yes, you can freeze this soup for up to 3 months. Allow the soup to cool completely before transferring it to an airtight container or freezer bag. When ready to serve, thaw the soup in the refrigerator overnight and reheat on the stovetop or in the microwave.

Recipe Tips

  • For a spicier soup, add more cayenne pepper or use a spicier enchilada sauce.
  • If you want to make this soup lower in fat, you can use reduced-fat cheese and light cream instead of heavy cream.
  • Serve this soup with warm tortillas or cornbread for a complete meal.

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