Hamdi Saidani This Pioneer Woman Chicken Enchilada Soup is a creamy and cheesy recipe, which is made with red enchilada sauce and cream cheese. It’s the perfect weeknight dinner, ready in about 40 minutes.
Pioneer Woman Chicken Enchilada Soup Ingredients
For the Seasonings:
- ½ teaspoon EACH: chili powder, mustard powder, garlic powder, onion powder
- ¼ teaspoon cumin
- 1 pinch EACH: cinnamon, cayenne pepper
For the Soup:
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 jalapeno pepper, diced with seeds removed
- 3 cloves garlic, minced
- 10 oz. red enchilada sauce
- 10 oz. diced tomatoes with green chilies, undrained
- 15 oz. black beans, drained and rinsed
- 15 oz. canned whole kernel corn, drained
- 1 teaspoon hot sauce, optional
- 4 cups chicken broth
- 1 large boneless skinless chicken breast (or 2 small)
- 4 oz. cream cheese, cubed and softened
- 1 cup cheddar cheese, shredded
- ½ cup Monterey Jack cheese, shredded
How To Make Pioneer Woman Chicken Enchilada Soup
- Sauté the Aromatics: Heat the butter and olive oil in a large soup pot or Dutch oven over medium heat. Add the diced onions and jalapeno and cook for 4 minutes until softened. Add the minced garlic and cook for 1 more minute until fragrant.
- Simmer the Soup: Pat the chicken breast dry and season with salt and pepper. Add it to the pot along with the seasoning mix, enchilada sauce, diced tomatoes, black beans, corn, hot sauce, and chicken broth.
- Cook the Chicken: Bring the soup to a gentle boil, then reduce the heat to a low simmer. Allow the chicken to cook slowly for about 15-20 minutes. A rapid boil will make the chicken tough.
- Shred Chicken and Add Cheeses: Remove the cooked chicken from the pot and use two forks to shred it, then return it to the soup. Reduce the heat to low. Stir in the softened cream cheese until it has completely melted, then stir in the shredded cheddar and Monterey Jack cheeses until they are melted and the soup is smooth.
- Serve: Taste the soup and add any additional salt or pepper as needed. Serve hot with your favorite toppings.
Recipe Tips
- How to get the creamiest soup? The secret is to use very soft cream cheese and to shred your own cheese from a block. To soften cream cheese quickly, place the cubes in the microwave (after it has been used to heat water) and let the residual warmth soften it for 5 minutes.
- How to avoid a grainy soup? Make sure the soup is on a very low heat before you stir in the cheeses. If the base is too hot, the dairy can separate and cause a grainy texture.
- Can I use leftover chicken? Yes, a rotisserie chicken is a great shortcut! Use about 2 cups of shredded, cooked chicken. You can add it with the broth and simmer for about 15 minutes to let the flavors blend.
- How to avoid tough chicken? When cooking the raw chicken in the soup, maintain a very gentle simmer. A hard, rolling boil will cause the chicken to become tough and rubbery.
What To Serve With Chicken Enchilada Soup
This soup is all about the toppings! Set up a topping bar so everyone can customize their own bowl. Some great options include:
- Shredded Cheddar or a Mexican cheese blend
- Diced avocado
- Fresh cilantro
- A dollop of sour cream
- Crushed tortilla chips or crispy tortilla strips
- Sliced jalapeños
How To Store Chicken Enchilada Soup
- Refrigerate: Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 3 days. The flavors will be even better the next day!
- Freeze: This soup freezes very well. Let it cool completely and portion it into freezer-safe containers. It can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove.
Pioneer Woman Chicken Enchilada Soup Nutrition Facts
- Serving: 1 cup
- Calories: 242kcal
- Carbohydrates: 23g
- Protein: 13g
- Fat: 12g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make this in a slow cooker?
Yes. Place all ingredients (except the cheeses, corn, and beans) in the slow cooker and cook on low for 6 hours. In the last 30 minutes, remove and shred the chicken, then return it to the pot with the corn, beans, and softened cream cheese and shredded cheese.
What’s the best cheese to use?
Shredding cheese from a block is always best for melting. A combination of sharp cheddar and Monterey Jack is perfect, but you could also use a Colby Jack or a Mexican blend.
Can I use a different kind of bean?
Yes, pinto beans are a great substitute for black beans in this recipe.
Try More Pioneer Woman Recipes:
- Pioneer Woman Chicken Dorito Casserole Recipe
- Pioneer Woman Chicken and Wild Rice Soup Recipe
- Pioneer Woman Italian Chicken Noodle Soup Recipe
Pioneer Woman Chicken Enchilada Soup Recipe
Description
A quick and easy one-pot soup that’s creamy, savory, and packed with tender chicken, beans, and corn in a cheesy, enchilada-inspired broth.
Ingredients
Instructions
- Sauté onion and jalapeno in butter and oil for 4 minutes. Add garlic and cook for 1 minute.
- Add the raw chicken, all seasonings, enchilada sauce, tomatoes, beans, corn, and broth to the pot.
- Simmer gently for 15-20 minutes until the chicken is cooked through.
- Remove and shred the chicken, then return it to the pot.
- Reduce heat to low. Stir in the softened cream cheese until smooth.
- Stir in the shredded cheeses until melted.
- Season with salt and pepper and serve hot with desired toppings.
Notes
- u003cliu003eUsing very soft, room-temperature cream cheese is the secret to a smooth, non-lumpy soup.u003c/liu003eu003cliu003eA store-bought rotisserie chicken is a great shortcut for the cooked chicken.u003c/liu003eu003cliu003eShred your own cheese from a block for the best melting and flavor.u003c/liu003eu003cliu003eDon’t boil the soup after adding the cheese, as this can cause it to become grainy.u003c/liu003e
Pioneer Woman Chicken Enchilada Soup Recipe
