Easy Enchilada Soup: A Hearty, Flavor-Packed One-Pot Recipe
A comforting bowl of tender chicken, melted cheese, and endless topping possibilities.
Easy Enchilada Soup
When you crave the zest and warmth of enchiladas but want something fuss-free and cozy, Easy Enchilada Soup is the answer. This one-pot meal brims with bold flavors—tender chicken, creamy melted cheese, hearty beans, and the irresistible depth of red enchilada sauce—creating a quick and satisfying dinner for any night of the week. Nor does it skip on big flavor or comfort: the soup manages to be both velvety and robust thanks to clever thickening agents like masa harina and generous cheese, while endless topping possibilities allow you to personalize every bowl.
Why You’ll Love Easy Enchilada Soup
- Quick Cooking: Ready in under 40 minutes, including prep.
- One Pot Simplicity: Minimal clean-up with all ingredients cooked in the same pot.
- Creamy & Cheesy: Cream cheese, cheddar, and Monterey Jack cheeses make this soup luxuriously rich.
- Customizable Heat: Adjust the spice with green chiles, enchilada sauce, or extra jalapeños.
- Loaded with Texture: Every spoonful offers chicken, beans, corn, and tomatoes for plenty of variety.
- Perfect for Leftovers: Great for meal prepping and freezer-friendly for future easy meals.
Ingredients and Essential Pantry Staples
This recipe leans on fresh, pantry and fridge staples for both ease and depth of flavor.
| Category | Ingredient | Notes |
|---|---|---|
| Main Protein | Cooked shredded or chopped chicken | Rotisserie or leftover chicken recommended |
| Base | Chicken stock or broth | Low sodium preferred for salt control |
| Enchilada Flavor | Red enchilada sauce | Use your favorite store-bought sauce |
| Beans | Black beans | Rinsed and drained for best flavor |
| Vegetables | Corn (frozen or canned) | Well-drained if canned |
| Vegetables | Diced tomatoes | Plain or fire-roasted |
| Flavor | Canned green chiles | Optional, adjust for spice level |
| Savory | Onion & garlic | Diced and sautéed for base flavor |
| Spice | Cumin, salt, pepper | Adjust to taste |
| Thickener | Masa harina | Key for corn-like richness and body |
| Creamy Texture | Cream cheese | Room temperature for easy melting |
| Cheese | Shredded cheddar, Monterey Jack | Gives stretch and flavor |
Step-by-Step: How to Make Enchilada Soup
- Sauté Aromatics: In a large pot or Dutch oven over medium heat, cook diced onion in olive oil until translucent (about 4 minutes). Stir in minced garlic and ground cumin, cooking for 1 minute more until fragrant.
- Add Masa Harina: Sprinkle in masa harina and cook, stirring, for 1 minute. Add 1 cup of chicken stock and stir until a smooth paste forms, then pour in the remaining stock.
- Combine Remaining Ingredients: Stir in shredded chicken, enchilada sauce, drained black beans, corn, diced tomatoes, and green chiles. Season with salt and pepper to taste.
- Simmer: Bring to a gentle simmer over medium heat. Cook for about 10 minutes, stirring occasionally to prevent sticking; the soup will begin to thicken.
- Incorporate Cheese: Add cream cheese cubes; stir until the cheese melts smoothly into the soup. Gradually add cheddar and Monterey Jack cheeses, a handful at a time, stirring until fully melted before adding more.
- Finish and Serve: Once creamy and bubbling, taste and adjust seasoning. Serve hot, allowing diners to add their own toppings.
Expert Tips and Suggestions
- Rotisserie Chicken for Speed: Using store-bought rotisserie chicken shaves time off prep but still offers tender, flavorful meat.
- Prep Ingredients in Advance: The soup comes together quickly; have all vegetables, cheeses, and canned goods ready before you start.
- Toppings Are Essential: Allow everyone to personalize their bowl with a selection of toppings for crunch, creaminess, and freshness.
- Make It Ahead: This soup tastes even better the next day and freezes well (see FAQs for tips on freezing).
- Add More Veggies: Include bell peppers, jalapeños, or even spinach for extra nutrition and color.
Topping Suggestions
The garnish transforms each bowl into a custom delight. Popular options include:
- Sour cream or Greek yogurt
- Diced avocado
- Cilantro leaves
- Sliced jalapeños (fresh or pickled)
- Lime wedges
- Crushed tortilla chips or strips
- Extra shredded cheese
- Diced red onion or scallions
- Hot sauce or salsa
Variations: Make It Your Own
- Vegetarian: Swap the chicken for a can of pinto or kidney beans, and use vegetable broth instead of chicken stock.
- Spicier: Use medium or hot enchilada sauce, or add chipotle peppers in adobo.
- Milder: Omit green chiles and use mild enchilada sauce.
- Pork or Beef: Substitute cooked shredded pork or ground beef for the chicken for a twist.
- Gluten-Free: Masa harina (a corn flour) is naturally gluten-free, but ensure other ingredients are certified if necessary.
Serving Suggestions
Enchilada soup is a meal in itself but also pairs well with simple Tex-Mex sides. Try these:
- Grilled cheese quesadillas or cheesy toast
- Crisp romaine salad with lime vinaigrette
- Mexican rice or cilantro-lime rice
- Fresh fruit salad (like pineapple-mango)
Storage and Reheating
- Refrigerator: Store cooled soup in an airtight container for up to 4 days. Reheat gently over low heat, stirring well; add a splash of broth or water if too thick.
- Freezer: Freeze in single- or family-sized portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Tip: If making ahead for freezing, consider omitting the cream cheese and shredded cheese until reheating to maintain the best texture.
What others are reading
Frequently Asked Questions (FAQs)
Can I use turkey instead of chicken?
Absolutely—leftover cooked turkey (from holiday roasts or otherwise) works perfectly as a substitute for chicken.
Is this soup spicy?
It has a gentle warmth from enchilada sauce and green chiles. For more heat, add jalapeños or hot sauce to taste. For less, use mild enchilada sauce and omit green chiles.
What is masa harina, and why is it important?
Masa harina is a finely ground corn flour used for making tortillas and tamales. In this soup, it thickens the broth and adds a distinctive, authentic corn flavor reminiscent of tortillas.
Can I make this soup ahead or freeze it?
Yes, this soup keeps and freezes well. For best results, add the cream cheese and shredded cheese when reheating, not before freezing, to prevent graininess.
Is there a vegetarian version?
Yes! Substitute the chicken with pinto or kidney beans and use vegetable broth. You can follow a variation similar to vegetarian enchilada soup recipes—just load up on veggies and beans.
How do I make it in a slow cooker?
Add everything except the cheeses to the slow cooker and cook on low for 4–6 hours (or high for 2–3). Stir in the cheeses at the end, just before serving.
Enchilada Soup vs. Chicken Tortilla Soup: What’s the Difference?
| Enchilada Soup | Chicken Tortilla Soup | |
|---|---|---|
| Base | Enchilada sauce, masa harina, cheese | Tomato/stock base, often cornmeal |
| Texture | Creamy, thick, cheesy | Brothy, more soup-like |
| Flavors | Bold, chili-forward, rich corn | Spicy tomato, bright, tortilla flavor |
| Main Protein | Shredded chicken (can sub other proteins) | Shredded chicken |
| Toppings | Sour cream, avocado, tortilla chips, cheese | Same, but often with pico de gallo, lime, cilantro |
Nutrition Information (Approximate, per serving)
- Calories: 575 kcal
- Protein: 34g
- Carbohydrates: 44g
- Fat: 28g
- Fiber: 8g
- Sodium: 1300mg (varies by brand; use low-sodium broth and beans if desired)
Note: Nutrition values will change based on toppings and exact ingredient brands used.
Reader Reviews & Success Tips
“Delicious! The perfect amount of heat. My husband enjoyed it so much he asked if I could make a pot for his hunting trip.”
“Fast and comforting—this recipe will be a staple!”
Chefs recommend prepping all your ingredients in advance and offering at least three types of toppings for maximum enjoyment. Rotisserie chicken and pre-shredded cheese speed things up, making this a truly weeknight-friendly soup.
Easy Enchilada Soup Recipe Card
Prep Time: 10 min Cook Time: 20-25 min Total Time: 35-40 min Serves: 6 Course: Soup Cuisine: Tex-Mex Ingredients: - 2 tbsp olive oil - 1 medium onion, diced - 2 garlic cloves, minced - 1/2 tsp ground cumin - 1/2 cup masa harina - 3 cups low-sodium chicken stock - 2 cups cooked, shredded chicken - 14 oz enchilada sauce - 15 oz can black beans (rinsed, drained) - 1 cup corn kernels (frozen or canned) - 15 oz can diced tomatoes - 4 oz can green chiles - Salt and pepper, to taste - 4 oz cream cheese, cubed, room temp - 4 oz sharp cheddar cheese, shredded - 4 oz Monterey Jack cheese, shredded Instructions: 1. Heat olive oil in a large pot over medium heat. Cook diced onion until translucent (~4 minutes), add garlic and cumin, cooking 1 minute more. 2. Stir in masa harina, toast 1 minute. Add 1 cup broth, stirring to a paste. Add the rest of the broth. 3. Add chicken, enchilada sauce, black beans, corn, tomatoes, green chiles, and season with salt and pepper. Simmer 10 minutes, stirring frequently. 4. Add cream cheese, stirring until smooth. Gradually add shredded cheeses until melted. 5. Taste and adjust seasoning. Serve hot with favorite toppings.
References
- https://ourtableforseven.com/pioneer-woman-chicken-enchilada-soup/
- https://www.thepioneerwoman.com/food-cooking/recipes/a45908773/vegetarian-enchilada-soup-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a11528/chicken-tortilla-soup/
- https://www.thepioneerwoman.com/food-cooking/recipes/a90073/easy-enchilada-soup/
- https://www.thepioneerwoman.com/food-cooking/cooking-tips-tutorials/a38390781/alex-drummond-slow-cooker-tortilla-soup/
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