Hello Soup Season!

This is my favorite time of year… SOUP SEASON. Soup is comforting, filling and just perfect for a chilly Fall night. This Chicken Enchilada Soup is one of our family favorites and I hope it will become one of yours as well.

Let's Build Flavors

In mu opinion to make a soup exceptional it all starts at the very beginning by building flavors. For this soup it starts with onions & green chilies and then all the spices. By adding the spices before the liquid it helps them really “bloom” or bring out all their best flavors, giving this soup a base for everything else to come.

You could add in more veggies here if you wanted. Some jalapeno, bell peppers or poblano peppers would be delicious. Everything is going to blended in the end so throw them all in and the kids will never know.

To make it even easier I used rotisserie chicken, making this soup ready in under a hour… perfect for a quick weeknight dinner!

SO Rich & Creamy!

One of the very first Chicken Enchilada Soups I ever had was at the restuarnt Chilies. I loved how thick and creamy it was with big chunks of chicken in each bite, so that is the inspiration for this soup.

Once I started playing with recipes I determined real quick that cheese was going to be an important part of this recipe and a little secret ingredient that added a little beind the scenes love that took it to the next level. Also, I want it noted that you can add in black beans after the soup is blended for extra yumminess, I didn’t have any in the pantry or I would have as I love a good black bean.

Let's Make Some Soup!

Chicken Enchilada Soup

A rich & creamy Chicken Enchilada Soup that is laoded with flavor and all made in one pot. A perfect soup season option!

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Prep Time: 15

Cook Time: 45

Servings:

Ingredients

1 Tbsp Olive Oil
1 small Onion, chopped
1 can Green Chilies (4 oz)
2 cloves Garlic, minced
1 Tbsp Chili Powder
1 tsp Ground Cumin
1 tsp Oregano flakes
15 oz Red Enchilada Sauce, mild or spicy
4 Cups Chicken Stock (or vegetble stock)
1/4 cup Masa Harina
4 Tbsp Cream Cheese
8 oz Velvetta Cheese
4 Cups Rotisserie Chicken, shredded (or 4 chicken breasts, shredded)
15 oz Canned Black Beans, drained & rinsed (optional)

Toppings

Fresh Cilantro
Tortilla Chips
Shredded Cheese
Sour Cream
Chili Powder
Avocado, chopped
Lime Wedges

Instructions

In a large dutch oven heat olive oil over medium heat
Add in chopped onion and green chilies and let cook for 5 minutes, stirring often
Stir in garlic, chili powder, cumin and oregano, cooking for 1-2 minutes, stirring constantly
Add in 1/2 cup of chicken stock and scrape up the bits from the bottom of the pan
Stir in remaining chicken stock and enchilada sauce, bring to a simmer
Whisk in masa harina and bring back to a low boil for 2-3 minutes, stirring often
Reduce hear and stir in cream cheese and velvetta cheese, stirring often, until all cheese is melted, makie sure to keep soup at a simmer, we do not want it to boil as it can make the cream cheese curdle
Remove pot from heat and using an immersion blender, blend soup until it is smooth
Return to heat and add in shredded chicken and beans, if using, and heat for 10-15 minutes until chicken is heated through
Ladle into bowls and top with any and all of the toppings you prefer, the more the better in my opinion
ENJOY!