Why the Chicken Enchilada Soup Is a Great Chicken Dish
Chicken Enchilada Soup is a fantastic dish that combines comfort and flavor in every bite.
I love how it effortlessly brings together tender chicken, creamy textures, and zesty spices. It’s one of those meals that warms you up from the inside out, perfect for chilly nights or when you need a little pick-me-up.
Plus, it’s incredibly versatile; you can easily adjust the spices to suit your taste.
Whether I’m enjoying it solo or sharing with friends, it never fails to impress.
Trust me, once you try this dish, you’ll understand why it’s a go-to choice for chicken lovers everywhere!
Ingredients of Chicken Enchilada Soup
When it comes to making a delicious bowl of Chicken Enchilada Soup, having the right ingredients is the first step toward success. This recipe is a creamy, dreamy combination of flavors that will make your taste buds dance.
You’ll want to gather everything before you start cooking, so you can enjoy the process without any interruptions. Trust me, nothing throws off your groove like realizing you’re missing a key ingredient halfway through cooking. So, let’s plunge into what you’ll need for this comforting dish.
Here’s what you’ll need:
- 3 (13 3/4 ounce) cans of chicken broth
- 3 (10 1/2 ounce) cans of cream of chicken soup, undiluted
- 3 cups of cooked chicken, chopped
- 1 (4 ounce) can of green chilies, chopped
- 1/2 teaspoon of pepper
- 1 teaspoon of chili powder
- 1 lb of Velveeta cheese, cubed
Now, before you rush off to the grocery store, let’s chat about a couple of things. First, make sure your chicken is cooked and chopped up before you start; you can use rotisserie chicken for a quick and easy option.
I mean, who’s time to cook chicken when there’s soup to be made, right? In addition, if you’re not a fan of Velveeta, you can swap it out for another melting cheese, but just know that it won’t have that signature creamy texture.
And don’t skimp on the spices; they really make the flavors pop! So gather those ingredients, and get ready to whip up something amazing.
How to Make Chicken Enchilada Soup
Alright, let’s immerse ourselves in making this creamy Chicken Enchilada Soup. First things first, grab yourself a big pot because we’re about to combine some serious flavor. Start by pouring in those 3 (13 3/4 ounce) cans of chicken broth. Hear that satisfying splash? That’s the sound of deliciousness starting to come together.
Next, add in the 3 (10 1/2 ounce) cans of cream of chicken soup, undiluted. Now, I know what you might be thinking—cream of chicken soup? Really? But trust me, this is the magic that gives the soup its creamy texture. Stir those two together until they’re blended like old friends catching up at a coffee shop.
Now, it’s time to bring the chicken into the mix. Toss in 3 cups of cooked chicken, chopped up—feel free to use rotisserie chicken if you’re feeling a little lazy. We’ve all been there, right? Then, add in the 1 (4 ounce) can of green chilies for that subtle kick, followed by 1/2 teaspoon of pepper and 1 teaspoon of chili powder. Stir it all up, and let that simmer for a couple of minutes.
You’ll want to bring this mixture to a gentle boil, but don’t let it go crazy; we’re not trying to create a soup explosion here. Once it’s bubbling, lower the heat and introduce the star of the show: 1 lb of cubed Velveeta cheese.
Now, this is where the real magic happens. As that cheese melts into the soup, you’ll want to keep stirring until everything is perfectly blended and creamy. It’s like watching a cheesy dream come true. Just remember—not to boil it after you add the cheese. We want it smooth and luxurious, so keep the heat low.
Once it’s all melted and combined, it’s time to serve it up with some crunchy tortilla chips on the side. Just imagine scooping that velvety soup with a crispy chip—it’s pure heaven. Enjoy your cozy bowl of Chicken Enchilada Soup, and maybe save a little for leftovers… if you can resist the urge to devour it all in one sitting.
Chicken Enchilada Soup Substitutions & Variations
Have you ever thought about how you can customize your Chicken Enchilada Soup to suit your taste? I love experimenting with different ingredients.
For a healthier twist, I often swap cream of chicken soup for a homemade version or use a light cream. If you’re not a fan of Velveeta, shredded cheddar or pepper jack cheese adds a nice kick.
You can also throw in black beans or corn for extra texture. For a vegetarian option, substitute chicken with mushrooms or lentils.
Don’t forget to adjust spices for your preferred heat level. The possibilities are endless! Enjoy making it your own!
What to Serve with Chicken Enchilada Soup
What pairs well with Chicken Enchilada Soup? I love serving it alongside crispy tortilla chips for that perfect crunch.
A fresh avocado salad adds a delightful creaminess and balances the flavors beautifully. You can’t go wrong with some warm, flaky cornbread either—it soaks up the soup wonderfully.
For an extra kick, I sometimes whip up some jalapeño poppers or spicy quesadillas. And don’t forget a dollop of sour cream on top of your soup for added richness!
These accompaniments make my meal feel complete and elevate the overall dining experience. Enjoy experimenting with what works best for you!
Additional Tips & Notes
While preparing your creamy chicken enchilada soup, keep in mind a few additional tips to enhance the dish. First, try adding a splash of lime juice for a zesty kick.
If you like heat, toss in some diced jalapeños or a pinch of cayenne pepper. For a creamier texture, consider mixing in a dollop of sour cream just before serving.
You can also substitute the Velveeta cheese with a blend of your favorite cheeses for a unique flavor. Finally, garnish with fresh cilantro or avocado for a beautiful presentation.
Enjoy your cooking, and don’t hesitate to customize it to your taste!