Craving the bold flavors of enchiladas but looking for a comforting, slurpable meal? Look no further than this incredibly delicious and easy-to-make Stovetop Chicken Enchilada Soup! This recipe captures all the essence of chicken enchiladas – tender chicken, a rich and savory enchilada sauce, melty cheese, and your favorite toppings – in a warm and satisfying soup. Forget complicated oven baking; this recipe comes together entirely on your stovetop, making it perfect for busy weeknights or chilly weekends. This isn’t just *any* soup; it’s a flavor explosion in a bowl, a symphony of textures, and a guaranteed crowd-pleaser. So, grab your favorite pot and let’s dive into making the best stovetop chicken enchilada soup you’ve ever tasted!
**Why You’ll Love This Stovetop Chicken Enchilada Soup**
* **Easy and Quick:** Forget hours in the kitchen. This recipe is designed for speed and simplicity, ready in under an hour.
* **One-Pot Wonder:** Minimal cleanup! Everything cooks in a single pot, saving you precious time and effort.
* **Customizable:** Tailor the spice level, toppings, and even the protein to your liking. Make it your own!
* **Budget-Friendly:** Uses pantry staples and affordable ingredients, making it a great option for family meals.
* **Comfort Food at Its Best:** Warm, creamy, and packed with flavor, this soup is the ultimate comfort food for any occasion.
**Ingredients You’ll Need**
Before you begin, gather these essential ingredients. Don’t worry, most are probably already in your pantry!
* **Chicken:** 1.5 – 2 pounds boneless, skinless chicken breasts (or thighs for extra flavor) – You can also use leftover cooked chicken or rotisserie chicken to save time. Shredded or diced. About 3 cups shredded.
* **Olive Oil:** 2 tablespoons – For sautéing the vegetables and adding richness to the soup.
* **Onion:** 1 medium, chopped – Forms the aromatic base of the soup.
* **Bell Pepper:** 1, chopped (any color, or a mix!) – Adds sweetness and vibrant color.
* **Garlic:** 2-3 cloves, minced – Essential for that classic enchilada flavor.
* **Chicken Broth:** 6-8 cups – The liquid base of the soup; adjust amount for desired thickness. Low sodium is recommended so you can control the salt level.
* **Diced Tomatoes:** 1 (14.5 ounce) can, undrained – Adds acidity and body to the soup. Fire-roasted tomatoes add an extra layer of flavor.
* **Tomato Sauce:** 1 (8 ounce) can – Contributes to the rich and vibrant color and flavor of the enchilada sauce.
* **Enchilada Sauce:** 1 (10 ounce) can – The star of the show! Use your favorite brand and spice level. Red or green enchilada sauce can be used. For a milder flavor, use a mild enchilada sauce. For more heat, use a medium or hot enchilada sauce.
* **Corn:** 1 cup frozen or canned, drained – Adds sweetness and texture.
* **Black Beans:** 1 (15 ounce) can, rinsed and drained – Adds protein and heartiness.
* **Chili Powder:** 2 tablespoons – For that classic enchilada flavor. Adjust to your preferred spice level.
* **Cumin:** 1 teaspoon – Adds warmth and earthy notes.
* **Oregano:** 1 teaspoon, dried – Complements the other spices and adds depth.
* **Salt and Pepper:** To taste – Essential for seasoning the soup.
* **Optional Cream Cheese:** 4 ounces, softened – Adds a creamy texture to the soup. Can be omitted for a lighter version. To avoid curdling, temper the cream cheese by mixing it with a little warm broth before adding it to the soup.
* **Shredded Cheese:** Cheddar, Monterey Jack, or a Mexican blend – For topping the soup and adding melty goodness.
* **Toppings:** Your favorites! Sour cream, avocado, cilantro, green onions, tortilla chips, lime wedges – Get creative!
**Equipment Needed**
* Large pot or Dutch oven
* Cutting board
* Knife
* Measuring cups and spoons
* Wooden spoon or spatula
**Step-by-Step Instructions: Making Your Stovetop Chicken Enchilada Soup**
Now for the fun part! Follow these simple steps to create a truly unforgettable soup.
**Step 1: Prepare the Chicken (If Using Raw Chicken)**
* **Option 1 (Poaching):** Place the chicken breasts in the large pot. Add enough chicken broth to cover the chicken. Bring to a simmer over medium heat. Cook for 15-20 minutes, or until the chicken is cooked through and no longer pink inside. Remove the chicken from the pot and let it cool slightly. Shred the chicken with two forks or dice it into bite-sized pieces. Reserve the chicken broth for the soup! This method results in very tender chicken and flavorful broth.
* **Option 2 (Sautéing):** Cut the chicken breasts into bite-sized pieces. Heat 1 tablespoon of olive oil in the large pot over medium-high heat. Add the chicken and cook until browned on all sides and cooked through. Season with salt and pepper. Remove the chicken from the pot and set aside. This method adds a bit more color and texture to the chicken.
* **Using Cooked Chicken:** If you are using leftover cooked chicken or rotisserie chicken, simply shred or dice it and set it aside. This is a great time-saver!
**Step 2: Sauté the Vegetables**
* Heat the remaining 1 tablespoon of olive oil in the same pot over medium heat.
* Add the chopped onion and bell pepper and cook for 5-7 minutes, or until softened.
* Add the minced garlic and cook for another minute, or until fragrant. Be careful not to burn the garlic!
**Step 3: Build the Flavorful Broth**
* Pour in the chicken broth, diced tomatoes (undrained), tomato sauce, and enchilada sauce.
* Stir in the chili powder, cumin, oregano, salt, and pepper.
* Bring the mixture to a simmer.
**Step 4: Add the Remaining Ingredients**
* Stir in the corn, black beans, and shredded or diced chicken.
* If using cream cheese, cut it into small cubes and add it to the soup. Stir until the cream cheese is melted and incorporated. To avoid curdling, you can temper the cream cheese by mixing it with a little warm broth before adding it to the soup.
**Step 5: Simmer and Thicken**
* Reduce the heat to low and simmer for 15-20 minutes, allowing the flavors to meld together. The longer it simmers, the more flavorful it will become!
* If you prefer a thicker soup, you can either: a) Remove about 1 cup of the soup and blend it with an immersion blender or in a regular blender (carefully!) until smooth, then stir it back into the pot. b) Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir the slurry into the soup and simmer for a few minutes until thickened.
**Step 6: Taste and Adjust Seasoning**
* Taste the soup and adjust the seasoning as needed. You may want to add more salt, pepper, chili powder, or cumin to taste.
**Step 7: Serve and Enjoy!**
* Ladle the soup into bowls.
* Top with your favorite toppings, such as shredded cheese, sour cream, avocado, cilantro, green onions, tortilla chips, and a squeeze of lime juice.
* Serve immediately and enjoy! This soup is even better the next day, as the flavors have more time to develop.
**Tips and Variations for the Best Chicken Enchilada Soup**
* **Spice It Up:** Add a pinch of cayenne pepper or a dash of hot sauce to the soup for extra heat. You can also use a spicier enchilada sauce.
* **Add More Vegetables:** Feel free to add other vegetables to the soup, such as zucchini, carrots, or celery.
* **Make it Creamy:** For an extra creamy soup, stir in a dollop of sour cream or Greek yogurt before serving.
* **Use Different Beans:** Pinto beans or kidney beans can be substituted for black beans.
* **Make it Vegetarian:** Omit the chicken and use vegetable broth instead of chicken broth. Add more beans or vegetables to make it heartier. Consider adding crumbled tofu or tempeh for protein.
* **Add Some Greens:** Stir in some chopped spinach or kale during the last few minutes of cooking for added nutrients.
* **Slow Cooker Version:** This recipe can easily be adapted for the slow cooker. Simply combine all the ingredients (except the cream cheese and toppings) in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Shred the chicken (if using raw) and stir in the cream cheese before serving.
* **Instant Pot Version:** This recipe can also be made in the Instant Pot. Sauté the vegetables in the Instant Pot. Add the remaining ingredients (except the cream cheese and toppings). Cook on high pressure for 10 minutes, followed by a natural pressure release for 10 minutes. Shred the chicken (if using raw) and stir in the cream cheese before serving.
* **Make it Dairy-Free:** Omit the cream cheese and use a dairy-free shredded cheese for topping.
* **Use Pre-Shredded Chicken:** Save even more time by using pre-shredded cooked chicken from the grocery store.
* **Roast Your Own Vegetables:** Roasting the onion, bell pepper, and garlic before adding them to the soup will enhance their flavor. Toss the vegetables with olive oil, salt, and pepper and roast them in a 400°F (200°C) oven for 20-25 minutes, or until tender and slightly caramelized.
* **Make Your Own Enchilada Sauce:** For the ultimate homemade flavor, make your own enchilada sauce! There are many recipes available online.
**Serving Suggestions**
This Stovetop Chicken Enchilada Soup is a complete meal in itself, but here are a few serving suggestions to take it to the next level:
* **Serve with a side of cornbread or crusty bread:** Perfect for soaking up the delicious broth.
* **Make it a taco salad:** Serve the soup over a bed of shredded lettuce with your favorite taco toppings.
* **Pair it with a green salad:** For a lighter meal.
* **Serve it as an appetizer:** In small bowls or shot glasses.
* **Garnish with fresh herbs:** Cilantro, parsley, or green onions add a pop of freshness.
**How to Store Leftovers**
* **Refrigerator:** Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
* **Freezer:** Freeze leftover soup in an airtight container for up to 2-3 months. Thaw in the refrigerator overnight before reheating. Keep in mind that the texture of the soup may change slightly after freezing and thawing.
**Reheating Instructions**
* **Stovetop:** Reheat the soup in a pot over medium heat, stirring occasionally, until heated through.
* **Microwave:** Reheat the soup in a microwave-safe bowl in the microwave, stirring occasionally, until heated through.
**Nutritional Information (Approximate)**
(Per serving, without toppings. The actual nutritional value will vary depending on the specific ingredients and portion sizes used.)
* Calories: 350-450
* Protein: 30-40g
* Fat: 15-25g
* Carbohydrates: 20-30g
**A Note About Spice Levels**
This recipe is designed to be moderately spicy. If you prefer a milder soup, use a mild enchilada sauce and reduce the amount of chili powder. If you prefer a spicier soup, use a hot enchilada sauce and add a pinch of cayenne pepper.
**Frequently Asked Questions (FAQs)**
* **Can I use leftover rotisserie chicken?** Yes, absolutely! Using rotisserie chicken is a great way to save time. Simply shred the chicken and add it to the soup.
* **Can I make this soup vegetarian?** Yes, you can easily make this soup vegetarian by omitting the chicken and using vegetable broth instead of chicken broth. Add more beans or vegetables to make it heartier.
* **Can I freeze this soup?** Yes, this soup freezes well. Store it in an airtight container in the freezer for up to 2-3 months.
* **How do I prevent the cream cheese from curdling?** To prevent the cream cheese from curdling, temper it by mixing it with a little warm broth before adding it to the soup.
* **Can I use different types of beans?** Yes, you can use pinto beans, kidney beans, or any other type of beans you like.
* **What are some good toppings for this soup?** Some popular toppings include shredded cheese, sour cream, avocado, cilantro, green onions, tortilla chips, and a squeeze of lime juice.
* **Can I make this soup in a slow cooker or Instant Pot?** Yes, this recipe can easily be adapted for the slow cooker or Instant Pot. See the variations section above for instructions.
**Conclusion**
This Stovetop Chicken Enchilada Soup is a guaranteed winner! It’s easy to make, packed with flavor, and customizable to your liking. Whether you’re looking for a quick weeknight meal or a comforting weekend dish, this soup is sure to satisfy. So, gather your ingredients, follow the simple steps, and get ready to cozy up with a bowl of pure deliciousness. Don’t forget to share your creations and variations in the comments below! Enjoy!