Quick and Easy Chicken Enchilada Soup

An accidental creation bound to keep you warm and snug all week!

Every recipe has its humble beginnings, and this quick and easy chicken enchilada soup is no exception. This fantastic recipe was born out of necessity during a kitchen experiment gone right. Picture this: a batch of chicken enchiladas in progress, a shortage of tortillas, and a surplus of filling. The solution? Transform it into a rich and satisfying soup that retains all the flavors of classic enchiladas but with a comforting, slurp-worthy twist.

The Accidental Creation of this Chicken Enchilada Soup

As with many great recipes, our chicken enchilada soup was a happy accident. The humble origins of this dish occurred when I found myself with extra enchilada filling and no tortillas in sight. Instead of fretting, I decided to get creative. Initially, I turned the surplus into a dip, perfect for serving with crispy chips. It was a hit, but my culinary journey didn’t stop there. The thought struck me – why not turn this into a soup? Thus, the quick and easy chicken enchilada soup was born.

Variations to Spice Things Up

Shrimp Enchilada Soup: Take a seafood spin on this classic by substituting shrimp for chicken. The delicate sweetness of shrimp pairs wonderfully with the bold flavors of the enchilada filling.

Veggie Enchilada Soup: Try a vegetarian option by omitting the chicken and loading the soup with diced zucchini, nutrient-rich spinach, hearty black beans, and succulent sweet corn. This variation is a perfect mix of vibrant veggies and wholesome goodness.

Shredded Pork Fiesta: For a meatier option, switch out the chicken for succulent shreds of pork. The slow-cooked tenderness of shredded pork adds a savory depth to the soup.

Leftover Turkey: Extend the holiday spirit by repurposing leftover turkey into a soul-warming enchilada soup. The richness of the turkey pairs exceptionally well with the enchilada flavors. Such a great way to use leftover turkey from the holidays!

Tofu: For a vegan substitute, choose firm tofu for a meaty texture. Cut them into bite-sized cubes (or get some already cubed tofu from your local grocery). Be sure to press the tofu to drain excess water so they can absorb the soups flavors well!

Tips for the Perfect Chicken Enchilada Soup

Using a homemade chicken broth: Elevate the soup by using homemade chicken broth. The depth of flavor will be worth the extra effort.

Adjusting spice levels: Tailor the spice levels to your liking by adjusting the amount of chili powder and cumin. For an extra kick, add a dash of cayenne pepper.

Toppings galore: Experiment with toppings to enhance the texture and flavor. Avocado slices, sour cream, or a dollop of Greek yogurt are excellent choices.

Make it ahead of time: The soup tastes even better the next day as the flavors continue to meld. Prepare a batch ahead of time for a quick and satisfying meal (works well for meal-prep too!).

Presentation of this Chicken Enchilada Soup

Presentation is a crucial aspect that takes our quick and easy chicken enchilada soup from a simple dish to a culinary work of art. The visual appeal of a well-presented bowl of soup enhances the overall enjoyment and anticipation of savoring each spoonful. Begin by choosing the right bowl, one that complements the vivid colors of the soup and allows for a generous serving.

The rich, warm tones of the broth, adorned with colorful ingredients like shredded chicken, diced tomatoes, and cilantro, create a visually appealing masterpiece. Consider a small drizzle of sour cream or sprinkle of shredded cheese on top, adding not only flavor but also a touch of elegance to the presentation.

The strategic placement of garnishes, such as tortilla strips or avocado slices, adds texture and depth, transforming the bowl into an edible work of art. Creating a balanced bowl ensures different flavors in every bite!

What You Will Need

• 2 tablespoons of olive oil
• 1 small onion
• 4 cups of shredded chicken
• 1 package of taco seasoning
• 20 ounces of cream of chicken condensed soup (2 cans)
• 15 ounces of mild red enchilada sauce
• 7 ounces of mild diced green chilis
• 6 cups of low sodium chicken broth

How to Make this Delicious Quick and Easy Chicken Enchilada Soup

Making this tasty chicken enchilada soup is bound to be a cinch!

1 – Get some oil going: First, we’ve got to heat up some olive oil in a big pot over medium-high heat.

2 – Sautéing: Next we’re going to add our already diced onion and sauté that baby until semi-transparent.

3 – Time for Protein: Continue by adding the shredded chicken and stir with taco seasoning.

4 – Getting Saucy: It’s time to pour in some liquids, start with the cream of chicken condensed soup and then the enchilada sauce. Stir them well. Next, add some green chilis to the mix and stir it in.

5 – More Broth!: Following that, you should pour in 6 cups of chicken broth, stir it all in and add more if necessary.

6 – Boiling Point: All that’s left to do is to bring it to a boil, then reduce the heat and let that soupy goodness simmer for 15 to 20 minutes.

7 – Ready to Enjoy: Once it’s done, grab a bowl to dish and serve with your toppings of choice!

Commonly Asked Questions

Can this be made gluten-free? 

The cream of chicken soup contains gluten, but there are now gluten-free options available for cream of chicken condensed soup. I primarily use this as a thickener in the soup. Alternatives would be a mixture of 1 tablespoon of cornstarch or arrowroot powder to 2 tablespoons of chicken broth (this is called a slurry).

You can also puree some cauliflower or other vegetables to thicken up the soup, or just use 1/2 cup of heavy cream and warm it before serving (don’t add it at Step 4, wait until the end). Other ideas include using melted cream cheese, or stirring in sour cream at the end to give it a creamy texture.

I prefer beef enchiladas. Can I change it?

Of course you can! Your kitchen, your rules! Shredded or ground beef are perfect in this recipe. One suggestion is to omit the cream of chicken soup for a beef version. Or not. Your choice.

Any other variations you can recommend?

Instead of red enchilada sauce, opt for tomatillo sauce. Yum!

The quick and easy chicken enchilada soup is a testament to the magic that can happen in the kitchen when creativity meets necessity. From its accidental inception to becoming a beloved recipe, this soup captures the essence of enchiladas in a comforting bowl. With variations to suit every palate, this soup invites you to explore the vast and flavorful world of Mexican cuisine. So, gather your ingredients, embrace the art of adaptation, and savor the warmth and spice of this wonderful chicken enchilada soup – a perfect addition to your culinary repertoire.

More Enchilada Recipes

Enjoyed this enchilada recipe? Discover more:

• Easy Turkey Enchilada Skillet
• Slow Cooker Chicken Enchiladas
• Cheesy Chicken Enchilada Bake
• Slow Cooker Chicken Enchilada Pie

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