Our Chicken Enchilada Soup is a rich, flavorful, and comforting dish that encapsulates the essence of traditional enchiladas in a hearty soup form. With a total preparation and cooking time of about 1 hour and 5 minutes, this recipe serves four, making it a perfect meal for family dinners or casual get-togethers.
Starting with a base of olive oil, this soup incorporates a medley of vegetables including celery and red bell pepper, creating a foundation of crisp textures and sweet flavors. The addition of minced garlic adds a pungent depth that complements the savory broth. The soup is then enriched with 4 cups of chicken broth, which melds with diced tomatoes, contributing both acidity and body to the dish.
Cream cheese, introduced towards the latter stages of cooking, lends a velvety consistency and a subtle tanginess that balances the robust flavors of the soup. Shredded, cooked chicken is stirred in, providing protein and substance, making the soup a filling meal in itself. The seasoning blend of cumin, oregano, chili powder, and a touch of cayenne pepper infuses the soup with the quintessential flavors of Mexican cuisine—warm, earthy, and with a hint of heat.
Chopped cilantro and freshly squeezed lime juice are stirred in last, offering a burst of freshness and zest that elevates the soup’s complexity. These final touches ensure the soup is not only comforting and hearty but also vibrant and refreshing.
To serve, the Chicken Enchilada Soup can be garnished with additional cilantro, shredded cheese, slices of avocado, or a dollop of sour cream, allowing for customization to suit individual tastes. Each bowl promises a delightful combination of textures and flavors, making it a satisfying dish that brings the spirit of enchiladas to your table in a novel and inviting way.
- 3 tbsp., olive oil
- 3 stalks celery, diced
- 1 Avocado, sliced
- 1 medium red bell, pepper, diced
- 2 teaspoons garlic, minced
- 4 cups chicken broth
- 1 cup diced, tomato
- 8 ounces cream cheese
- 6 ounces cooked, chicken, shredded
- 2 teaspoons cumin
- 1 teaspoon oregano
- 1 teaspoon chili powder
- ½ teaspoon cayenne pepper
- ½ cup cilantro, chopped
- ½ medium, lime, juiced
- Heat oil in a pan and add celery, and pepper. Once celery is soft, add tomatoes and let cook for 2-3 minutes.
- Add spices to pan and mix together well. Pour in the chicken broth and cilantro, bring to a boil, and then reduce to low to simmer for 20 minutes. Once simmering is done, add cream cheese and bring to a boil again. Once boiling, reduce heat to low and simmer for 25 minutes.
- Shred the chicken and add to the pot, then juice ½ lime over the top. Stir everything together. Serve with an additional sprinkling of cilantro, shredded cheese, avocado, or sour cream!