Hey there, fellow food lovers! Nyla here, and get ready to dive into a bowl of pure comfort! I’m so excited to share one of my all-time favorite recipes with you: my take on the Chilis Chicken Enchilada Soup Recipe. It’s not just any soup; it’s a flavor explosion that turns a regular meal into a fiesta in your mouth. This recipe is a bold flavor winner that is a guaranteed crowd pleaser.

It all started during one of my late-night kitchen experiments – those times when hunger strikes, and inspiration hits. I wanted to recreate that incredible taste, but with my own Grill Drip twist. It was a happy accident that quickly became a family favorite, and now I’m sharing the delicious magic with you! I’m excited to teach you how to make a Chilis Chicken Enchilada Soup Recipe that will blow you away.

What makes this Chilis Chicken Enchilada Soup Recipe so special? It’s the perfect blend of creamy, spicy, and savory flavors, all simmered together to create a symphony of taste. And trust me, it’s easier to make than you might think! Grab your aprons, because we’re about to embark on a flavor adventure that will leave you craving more. Let’s get cooking!

INGREDIENTS You Need

This Chilis Chicken Enchilada Soup Recipe ingredient list is all about bold flavors that actually work together! Here’s what you’ll need to create this deliciousness:

Chicken: 2 cups cooked, shredded chicken. (Rotisserie chicken is a great shortcut!)
Onion: 1 medium, chopped.
Bell Pepper: 1 green, chopped.
Jalapeño: 1, seeded and minced. (Optional, for that extra kick!) I love adding extra for that extra kick.
Garlic: 2 cloves, minced.
Chicken Broth: 6 cups.
Diced Tomatoes: 1 (14.5 ounce) can, undrained.
Tomato Sauce: 1 (8 ounce) can.
Corn: 1 cup frozen or canned.
Black Beans: 1 (15 ounce) can, rinsed and drained.
Enchilada Sauce: 1 (10 ounce) can.
Cream Cheese: 4 ounces, softened. This is my Chilis Chicken Enchilada Soup Recipe secret that takes it from good to incredible!
Chili Powder: 2 teaspoons.
Cumin: 1 teaspoon.
Oregano: 1/2 teaspoon.
Salt and Pepper: To taste.
Toppings: Tortilla strips, shredded cheese, sour cream, avocado, cilantro.

No worries if you don’t have cream cheese – I use Greek yogurt all the time in my Chilis Chicken Enchilada Soup Recipe for a tangier twist! You can grab almost all of these ingredients during your normal shopping trip. And for busy weeknights, I sometimes pre-chop the veggies the night before.

This Chilis Chicken Enchilada Soup Recipe gets its amazing taste from the combination of spices and the creaminess of the cream cheese (or Greek yogurt!). To store your leftovers, just pop them in an airtight container in the fridge for up to 3 days. Let’s move on to the fun part – cooking!

Let’s Make Some!

Alright, fellow foodies, let’s get this Chilis Chicken Enchilada Soup Recipe going! Follow these simple steps, and you’ll be enjoying a bowl of deliciousness in no time.

Sauté the Veggies: In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the chopped onion and bell pepper and cook until softened, about 5 minutes. Add the minced garlic and jalapeño (if using) and cook for another minute until fragrant. This is where the magic starts happening!
Add the Liquids: Pour in the chicken broth, diced tomatoes (undrained), tomato sauce, and enchilada sauce. Stir to combine. Now is the time to check out this copycat Chili’s Chicken Enchilada Soup recipe if you want to compare recipes.
Spice It Up: Add the chili powder, cumin, oregano, salt, and pepper to the pot. Stir well to ensure all the spices are evenly distributed. Mmm, this Chilis Chicken Enchilada Soup Recipe should smell absolutely incredible right now!
Simmer: Bring the soup to a simmer, then reduce the heat to low, cover, and let it cook for at least 15 minutes to allow the flavors to meld together. In my kitchen, this Chilis Chicken Enchilada Soup Recipe usually takes about 20 minutes to reach that perfect flavor.
Stir in the Goodies: Add the corn, black beans, and shredded chicken to the soup. Stir well and continue to simmer for another 10 minutes to heat everything through. This is my favorite part of making Chilis Chicken Enchilada Soup Recipe – watch the magic happen!
Make it Creamy: Cut the softened cream cheese into small cubes and add them to the soup. Stir until the cream cheese is completely melted and the soup is creamy and smooth. Don’t worry if your Chilis Chicken Enchilada Soup Recipe looks a little lumpy at first – just keep stirring, and it will all come together.
Taste and Adjust: Give the soup a taste and adjust the seasonings as needed. Add more salt, pepper, or chili powder to your liking. Remember, you are the artist here!

While your Chilis Chicken Enchilada Soup Recipe is doing its thing, get ready for some amazing aromas! This easy enchilada soup recipe will become a weeknight staple. I’ve even accidentally added a splash of hot sauce once, and it turned out even better! These happy accidents are the best part of cooking! It’s a great recipe if you are looking to make a chilis soup recipe.

How to Serve Up This!

Serving this Chilis Chicken Enchilada Soup Recipe is where you can really let your creativity shine! I love to load it up with all sorts of toppings to make it a truly unforgettable experience.

Here are some of my favorite ways to serve it:

Classic Toppings: A dollop of sour cream, a sprinkle of shredded cheese (cheddar or Monterey Jack are my go-to’s), and some crispy tortilla strips.
Fresh Herbs: Fresh cilantro adds a burst of freshness that complements the richness of the soup.
Creamy Avocado: Diced avocado adds a creamy texture and healthy fats.
Spicy Kick: A drizzle of hot sauce or a sprinkle of red pepper flakes for those who like a little extra heat.
Lime Wedge: A squeeze of fresh lime juice brightens up the flavors and adds a zesty touch.

People literally do happy dances when this Chilis Chicken Enchilada Soup Recipe hits the table with all the fixings! This is perfect for those weeknight dinners that need to be special! Pair it with some warm cornbread or a side salad for a complete meal.

I also love transforming the leftovers into enchilada bowls! Just add some rice and your favorite toppings for a whole new dish. For a fusion twist, try adding a dollop of mango salsa on top – the sweet and spicy combination is amazing! You can find more variations of chilis chicken enchilada soup on Reddit or Lil’ Luna.

FAQs:

Got questions? I’ve got answers! Here are some frequently asked questions about this Chilis Chicken Enchilada Soup Recipe to help you feel confident in the kitchen.

Q: Will kitchen newbies succeed with this Chilis Chicken Enchilada Soup Recipe?A: Absolutely! This recipe is super forgiving and easy to follow. If you can chop veggies and stir a pot, you’ve got this!

Q: Can I make this Chilis Chicken Enchilada Soup Recipe in a slow cooker?A: Yes! Just combine all the ingredients (except the cream cheese) in your slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Stir in the cream cheese during the last 30 minutes until melted. This recipe is great for creamy chicken enchilada soup in the slow cooker.

Q: What if I mess up my Chilis Chicken Enchilada Soup Recipe? (Spoiler: it’ll still taste incredible!)A: Honestly, it’s hard to mess this up! If it’s too thick, add more broth. If it’s not flavorful enough, add more spices. Trust your taste buds!

Q: How can I prep this Chilis Chicken Enchilada Soup Recipe for busy weeknights?A: Chop all your veggies ahead of time and store them in the fridge. You can also cook the chicken in advance or use rotisserie chicken to save time.

Q: Can I freeze this Chilis Chicken Enchilada Soup Recipe?A: Yes, but the texture of the cream cheese may change slightly. It’s still delicious, though! Just let it cool completely before freezing in an airtight container.

Q: What are some ingredient substitutions I can make?A: No black beans? Use pinto beans! Don’t have cream cheese? Greek yogurt works great! Feel free to experiment and make it your own. You can use the chicken enchilada soup ingredients that you love the most.

Q: How spicy is this Chilis Chicken Enchilada Soup Recipe?A: As written, it has a mild kick from the chili powder and jalapeño. But you can easily adjust the spice level by adding more or less jalapeño, or a dash of your favorite hot sauce.

CONCLUSION:

This Chilis Chicken Enchilada Soup Recipe brings me so much joy because it’s a comforting, flavorful, and customizable dish that everyone loves. It’s the perfect way to warm up on a chilly night or to spice up a weeknight dinner.

My Chilis Chicken Enchilada Soup Recipe Flavor Secrets:

Don’t skimp on the spices! The chili powder, cumin, and oregano are what give this soup its signature flavor.
Use good quality chicken broth. It makes a big difference in the overall taste of the soup.
Add a squeeze of lime juice at the end. It brightens up the flavors and adds a zesty touch.

Here are a few delicious Chilis Chicken Enchilada Soup Recipe variations I’ve tested:

Spicy Version: Add a can of diced tomatoes with green chilies and an extra jalapeño.
Creamy Version: Add an extra 4 ounces of cream cheese or a splash of heavy cream.
Vegetarian Version: Use vegetable broth and add more beans and veggies, like bell peppers and zucchini.

The spicy version is perfect for game nights, the creamy version is great for cozy nights in, and the vegetarian version is a delicious and healthy option for any time. I am absolutely sure that you’ll love this version of the chilis chicken enchilada soup recipe.

Now it’s your turn! Trust your taste buds, get creative in the kitchen, and don’t be afraid to experiment. I’m so excited for you to try this Chilis Chicken Enchilada Soup Recipe and make it your own! I hope you enjoy every spoonful of this delicious flavor adventure! Happy cooking! Check out my other recipes like Jalapeno Popper Chicken Wraps and Cheesy Beef Enchilada Tortellini, I know you’ll love them. And if you’re in the mood for another comforting soup, you might enjoy my chicken noodle soup.

Chilis Chicken Enchilada Soup Recipe

Print Recipe

Enjoy a warm and comforting bowl of Chilis Chicken Enchilada Soup, a flavorful blend of chicken, enchilada sauce, and Southwestern spices. This hearty soup is easy to make and perfect for a chilly evening.

Author: Nyla
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6 servings
Category: Dinner
Method: Skillet
Cuisine: Mexican

Ingredients

Scale

1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
1 jalapeño, seeded and minced (optional)
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional)
4 cups chicken broth
1 (10 ounce) can enchilada sauce
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can corn, drained
2 cups cooked chicken, shredded
Salt and pepper to taste
Optional toppings: shredded cheddar cheese, sour cream, avocado, tortilla strips

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Instructions

Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, garlic, and bell pepper and cook until softened, about 5-7 minutes. Add jalapeño (if using) and cook for 1 minute more.
Stir in chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute, until fragrant.
Pour in chicken broth and enchilada sauce. Bring to a simmer.
Add black beans, corn, and shredded chicken. Season with salt and pepper to taste.
Simmer for 15-20 minutes, allowing the flavors to meld.
Serve hot, garnished with your favorite toppings.

Notes

For a creamier soup, stir in a dollop of sour cream or Greek yogurt before serving. You can also use rotisserie chicken to save time.