enchilada soup

This chicken enchilada soup features a rich and creamy broth, plenty of melted cheese, and the spicy, toasty flavor of chilies. Little nubs of sweet corn and black beans fill each spoonful, along with tender bits of shredded chicken. It's like drinking deliciously inauthentic liquid enchiladas—what more could you want on a cold night?

Easy Creamy Chicken Enchilada Soup Recipe

guajillo chilies, stems and seeds removed (see note)

whole dried ancho chilies, stems and seeds removed (see note)

(1.5 liters) homemade chicken stock

split bone-in, skin-on chicken breast (about 1 pound; 450 grams)

(100 grams) cream cheese

(15 milliliters) distilled white vinegar (see note)

(15 milliliters) vegetable or canola oil

yellow

salt and black pepper

(14-ounce; 400-milliliter) can diced tomatoes

(4.5-ounce; 125-milliliter) can chopped green chilies (see note)

(14.5-ounce; 400-gram) can black beans,

(225 grams) grated pepper jack cheese

lime

cilantro leaves

cilantro

Place guajillo and ancho chilies on a microwave-safe plate and microwave on high at 15-second intervals until hot, pliable, and toasted-smelling, about 30 seconds total. Combine chicken stock, split chicken breast, and toasted chilies in a medium pot. Bring to a boil, reduce to lowest heat setting, cover, and cook until chicken breast is cooked through (an instant-read thermometer inserted into the center of the breast should register 155 to 160°F) and chilies are tender, about 15 minutes.

Remove chicken breast to a plate and set aside to cool. Transfer chilies to the jar of a blender and add 1 cup of stock. Blend, starting at lowest speed and gradually increasing to high speed, until chilies are completely puréed, about 2 minutes. Add cream cheese and blend until homogeneous, about 1 minute, adding more stock as necessary if the mixture is too thick. Whisk chili/cream cheese mixture back into remaining chicken stock. Whisk in vinegar and set aside.

When chicken is cool enough to handle, shred meat into bite-sized pieces using your fingers or two forks. Set aside. Discard skin and bones.

Heat oil in a large saucepan over medium heat until shimmering. Add onion, season with salt and pepper, and cook, stirring, until softened but not browned, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds.

Add corn and cook, stirring, until heated through, about 3 minutes. Add tomatoes, chopped green chilies, black beans, and stock/chili/cream cheese mixture. Bring to a simmer over medium heat, stirring frequently. Stir in pepper jack cheese, shredded chicken, and lime juice. Season to taste with more salt and pepper. Stir in cilantro. Serve immediately with diced avocado, picked fresh cilantro leaves, sliced scallions, and grated cheese.

This hearty soup is loaded with ground beef, beans, corn, tomatoes and green chiles all nestled in a velvety enchilada flavored broth. Serve it up with some sour cream, cheese, and chips to dip for the perfect family meal!

Beef Enchilada Soup

lbs lean ground beef

tbsp taco seasoning

onion

red enchilada sauce ((14.5 oz))

Zoup! Beef Bone Broth ((32 oz))

diced tomatoes ((15 oz) not drained)

sweet corn ((15 oz) drained)

black beans ((15 oz) not drained)

green chiles ((4 oz) not drained)

tortillas

Sour cream

Cheddar cheese (shredded)

Cilantro (diced)

Combine the ground beef, taco seasoning, and diced onion in a skillet and brown over medium high heat until no longer pink. Drain any grease or excess liquid.

Add the Zoup Beef Bone Broth, enchilada sauce, tomatoes, corn, black beans and green chiles and stir to combine. Bring to a boil, then reduce heat to low and let simmer for 10 minutes.

Serve hot with corn tortillas cut into strips, and your choice of sour cream, cheddar cheese, or chopped cilantro.

Thick, creamy, and easy to make. Loaded with chicken and your favorite Tex-Mex ingredients.

Creamy Chicken Enchilada Soup

Tbsp Butter avocado

Medium Onion (diced)

Celery Stalks (sliced)

Medium Carrot (thinly sliced)

Large Red Bell Pepper (diced)

Garlic Cloves (chopped)

1½ Tsp Ground Cumin

Tbsp Chili Powder

Tsp Dried Oregano

oz Diced fire-roasted Tomatoes (1 can)

¼ Cup Tomato Paste

Cups Low Sodium Chicken Broth

14.5 oz Red Kidney Beans (rinsed, 1 can)

14.5 oz Black Beans (rinsed, 1 can)

Cup Fresh or Frozen Sweet Corn

Cups Shredded Cooked Chicken

Cup Mexican Shredded Cheese Blend

Salt and pepper, to your taste

Melt butter or ghee (add avocado oil is using) in a large stockpot over medium-high heat.

Add onion, celery, carrots, bell pepper, garlic and cook until softens, about 5-6 minutes.

Stir in seasonings, diced tomatoes, tomato paste, and chicken broth and bring to a boil. Lower the heat and simmer for about 10-15 minutes, or until veggies are very tender.

Remove from heat and using a hand blender, blend the soup until smooth and creamy. Place the soup back over medium heat and add in beans, corn and shredded cooked chicken.

Stir to combine and boil for a couple of minutes, just to heat it all up.

Then pour into bowls and top with your favorite toppings. Enjoy!

https://content.jwplatform.com/videos/JZnGNHXa.mp4

This Chicken Enchilada Soup recipe is so creamy, thick, and easy to make. Loaded with hearty shredded chicken and beans, it is a crowd-pleasing soup that’s full of your favorite Mexican flavors and very comforting and delicious.

Chicken Enchilada Soup

Disneyland's Cheesy Enchilada Soup is a creamy, cheesy, hearty soup that is loaded with veggies and flavor. Super delicious and super easy to make! You can find it seasonally at the Jolly Holiday Cafe.

Disneyland's Cheesy Enchilada Soup

Package Tortilla Strips

Cup Cilantro, chopped

Cup Green Onions, Chopped

Cheese, shredded

Sour Cream

Tablespoon Olive Oil

Breasts,

Medium Yellow Onion, chopped

Garlic,

Red Bell Pepper, chopped

Can Corn, 15 ounces

Cup All-Purpose Flour

Cups Chicken Broth

Cups Enchilada Sauce

Teaspoon Chili Powder

Teaspoon Salt

Teaspoon Black Pepper

Sugar

Teaspoon Tapatio Hot Sauce

Worcestershire Sauce

Cup Heavy Cream

Cup Sour Cream

Cups Cheddar Cheese

Can Black Beans,

Heat oil in a large saucepan over medium...

Heat oil in a large saucepan over medium heat.  Add the diced chicken and chopped onion.  Cook until chicken is no longer pink and the onions are translucent.

Add the garlic, bell pepper and corn. Cook...

Add the garlic, bell pepper and corn.  Cook for about 2 minutes, then sprinkle with flour and stir until incorporated.

Stir in chicken broth, enchilada sauce, chili powder,...

Stir in chicken broth, enchilada sauce, chili powder, pepper, sugar, hot sauce and Worcestershire sauce.  Bring to a boil.  Lower the heat and simmer for 15 minutes.

Stir in sour cream, cheddar cheese and black...

Stir in sour cream, cheddar cheese and black beans.

Garnish with tortilla strips, cheese, sour cream, chopped...

Garnish with tortilla strips, cheese, sour cream, chopped cilantro and green onions.

https://mediavine-res.cloudinary.com/video/upload/upfnsain79xb45gpmamj.mp4

Disneyland’s Cheesy Enchilada Soup is a creamy, cheesy, hearty soup that is loaded with veggies and flavor. Super delicious and super easy to make! You can find it seasonally at the Jolly Holiday Cafe.

Disneyland’s Cheesy Enchilada Soup

Recipe video above. 10 minutes prep, then throw everything into your slow cooker and come home to the ultimate comfort food. This is a hearty, chunky soup that just happens to be healthy. Excessive toppings are a must!

Slow Cooker Mexican Chicken Soup

olive oil

onion (, diced (brown, white, yellow))

red capsicum/bell pepper (, large, diced)

garlic (, minced)

(750 milliliters) chicken broth/stock (, low sodium)

/ 28 oz canned black beans, drained ((2 cans,

chicken breast

oregano

cumin powder

paprika powder

onion powder and garlic powder ((or 2 tsp of one of them))

cayenne pepper ((optional, adjust spiciness))

salt + black pepper

Shredded cheese ((recommended))

Sour cream or yogurt ((recommended))

Coriander/cilantro ((recommended))

Lime wedges ((recommended))

Avocado, diced

Corn chips or tortillas (, for dunking)

Heat the oil over medium heat in a large skillet and sauté the onion, capsicum/bell pepper and garlic for 5 minutes until translucent.

Add a splash of chicken broth, bring to simmer then tip it all into the slow cooker. (Instant Pot: Do Step 1 &amp; 2 on saute function).

Add remaining chicken broth, Spices, corn, bean and tomato. Give it a good stir, then add chicken and push down to submerge.

Slow cook for 6 to 8 hours on LOW. (Or pressure cooker 25 minutes on high, see Note for stove).

Remove chicken onto plate, shred with 2 forks. Return into slow cooker, give it a good stir. Check if it needs more salt or pepper.

Ladle into bowls and serve with Toppings of choice!

This chicken enchilada soup is loaded with shredded chicken, corn, beans, vegetables and cheese, then finished off with a variety of toppings. An easy one pot dinner that the whole family will love!

onion (diced)

garlic (minced)

masa harina corn flour

chicken broth

chicken (shredded

red enchilada sauce

can black beans

can diced tomatoes (do not drain)

can diced green chiles

corn kernels (frozen, fresh or canned)

cheddar cheese

cilantro (chopped)

salt and pepper

toppings sour cream and avocado

Heat the olive oil in a large pot over medium high heat. Add the onions and cook until translucent, 3-4 minutes. Add the garlic and cook for 30 seconds.

Stir in the masa harina and cook for one more minute.

Pour in the chicken stock and stir until well combined.

Add the chicken, enchilada sauce, beans, tomatoes, chiles, corn, and salt and pepper to the pot. Bring the soup to a simmer and cook for 8-10 minutes.

Add the cheese, whisking to combine well.&nbsp;

Sprinkle the cilantro over the top of the soup. Serve immediately with assorted toppings as desired.

https://content.jwplatform.com/videos/6Dps29ko.mp4

This delicious chicken enchilada soup makes you feel like you’re diving into a bowl of warmth. It’s a simple yet super hearty mix of tender chicken and the classic, zesty flavors of a good enchilada, and it couldn’t be easier to make.

onion,

carrot,

celery stalks, diced

2-3 garlic cloves, finely chopped

jalapeño, finely chopped

cumin

paprika

tomato paste

(14 oz /400 grams) crushed tomatoes

(14 oz /400 grams) cannellini beans, drained and rinsed

(14 oz /400 grams) black beans, drained and rinsed

(150 g) sweetcorn

chicken stock

chicken breasts (1 lb /450 g)

(180 g) cream cheese

(125 g) cheddar cheese, grated

cilantro,

In a large pot, heat the olive oil...

In a large pot, heat the olive oil over medium heat. Add the diced onion, carrot and celery. Sauté for about 5-7 minutes or until the vegetables are soft and translucent. Stir in the garlic and jalapeño and continue to cook for another minute.

Stir in the ground cumin, paprika, and dried...

Stir in the ground cumin, paprika, and dried oregano. Cook for another 1-2 minutes until the spices are fragrant.

Add the tomato paste to the pot and...

Add the tomato paste to the pot and stir well, allowing it to cook for another minute. Pour in the crushed tomatoes and mix until combined.

Add the cannellini beans, black beans, and sweetcorn...

Add the cannellini beans, black beans, and sweetcorn to the pot. Stir to combine.

Pour in the stock, then add the chicken...

Pour in the stock, then add the chicken breast. Make sure it’s fully submerged — add more stock as needed.

Bring the mixture to a boil and then...

Bring the mixture to a boil and then reduce the heat to low. let the soup simmer for about 20-25 minutes or until the chicken is fully cooked.

Once the chicken is cooked, remove it from...

Once the chicken is cooked, remove it from the pot and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the pot.

Add the cream cheese to the pot and...

Add the cream cheese to the pot and stir until it's fully melted. Next, stir in the grated cheddar cheese until melted.

Stir in the fresh cilantro and season to...

Stir in the fresh cilantro and season to taste. Serve the soup with extra chopped cilantro and your favorite toppings such as avocado slices, jalapeño slices or sour cream.

This creamy Chicken Enchilada Soup recipe is made from scratch in the slow cooker, and has the best flavor! Best part is, it&#39;s only 15 minutes of prep; perfect for a busy weeknight!

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Top 11 enchilada soup recipes from across the web

The most viewed enchilada soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Creamy Chicken Enchilada Soup ...

Beef Enchilada Soup

Creamy Chicken Enchilada Soup

Disneyland's Cheesy Enchilada Soup

Slow Cooker Mexican Chicken Soup

Chicken Enchilada Soup

Chicken Enchilada Soup

Chicken Enchilada Soup

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The most viewed enchilada soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine