Enchilada soup is the ultimate comforting dish that combines the flavors of traditional enchiladas into a creamy and hearty bowl. With simple ingredients, you can whip up this delightful meal in no time, making it perfect for busy weeknights or cozy weekends. Give this enchilada soup a try, and treat yourself to a rich, flavorful experience.
Key takeaways
- The creaminess of this enchilada soup comes from a properly cooked roux and the gradual addition of milk.
- To thicken a thin soup, simmer it uncovered or add a cornstarch slurry.
- Lumps can be removed by vigorous whisking, blending, or straining.
- Substitutions like rotisserie chicken or non-dairy milk offer convenience and dietary flexibility.
Creamy White Chicken Enchilada Soup
Ingredients
Method
- Slice the chicken breast into 1cm/1/3″ thick steaks. Sprinkle with salt and pepper.
- Heat the olive oil in a large pot over medium-high heat. Add the chicken in 2 batches if necessary and cook each side for 2 minutes or until golden and just cooked through.
- Transfer the chicken to a plate. Once cool, shred with a fork or chop it.
- Turn the heat down to medium and add butter into the same pot. When melted, add onion and garlic. Cook for 3 minutes until onion is translucent.
- Add flour and cook for 2 minutes, stirring constantly. Add chicken broth, scraping the bottom to stir in the brown bits for extra flavor.
- Add milk, cumin powder, coriander, and jalapeños. Turn heat up to medium-high, whisking occasionally until the soup thickens slightly, about 5 minutes.
Notes
– Adjust the spice level by varying the amount of jalapeños.
– Serve with crispy tortilla chips for added texture. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
The technique that makes it
The key to a truly creamy and flavorful enchilada soup lies in building a proper base and achieving the right consistency. We start by cooking the chicken breast, seasoned simply with salt and pepper, until it’s fully cooked. This can be done by poaching it in water or simmering it in a small amount of broth, then shredding or dicing it. The olive oil is used to sauté the aromatics – garlic and onion – which form the flavor foundation. Sautéing the onion until softened and translucent, rather than browned, ensures a sweeter, less pungent base. The crucial step for creaminess is creating a roux. After sautéing the aromatics, the butter is melted, and the flour is whisked in to form a paste. Cooking this roux for 1-2 minutes, stirring constantly, toasts the flour slightly, removing any raw flour taste and thickening the soup effectively. The gradual addition of cold or room-temperature milk to the hot roux, whisking continuously, is vital to prevent lumps. Starting with a small amount of milk to create a smooth paste, then slowly incorporating the rest, ensures a velvety texture. Finally, the chicken broth is added for depth of flavor, and the soup is simmered gently to allow the flavors to meld and the sauce to thicken further. Over-boiling can cause the milk to separate, so a gentle simmer is preferred.
Troubleshooting
- Problem: Soup is too thin.
Fix: Simmer the soup uncovered for an additional 10-15 minutes, stirring occasionally, to allow excess liquid to evaporate and the soup to thicken. Alternatively, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry, then stir it into the simmering soup until thickened. - Problem: Soup is lumpy.
Fix: If lumps form, try to whisk them out vigorously. For stubborn lumps, you can carefully use an immersion blender to smooth the soup, or strain it through a fine-mesh sieve. Ensure milk is added gradually to the roux in the future. - Problem: Soup lacks flavor.
Fix: Taste and adjust seasoning with salt and pepper. Consider adding a pinch of cumin or chili powder for a more traditional enchilada flavor profile. A squeeze of lime juice at the end can brighten the overall taste. - Problem: Chicken is dry.
Fix: Ensure chicken is not overcooked. Poaching gently and then shredding or dicing is ideal. If already cooked and dry, adding it back to the soup for the final simmer will help rehydrate it slightly.
Substitutions
- Chicken: Cooked shredded rotisserie chicken can be used for convenience, saving the step of cooking raw chicken breast. The result will be similar in texture and flavor.
- Milk: Unsweetened non-dairy milk, such as almond or soy milk, can be used for a dairy-free version. Be aware that the flavor profile might change slightly, and the soup might be less rich.
- Butter: Olive oil or another neutral cooking oil can replace butter for sautéing aromatics and making the roux. This will slightly alter the richness and mouthfeel of the soup.
- Chicken Broth: Vegetable broth can be substituted for a vegetarian-friendly version (if chicken is omitted or replaced with plant-based protein). This will result in a lighter flavor profile.
Pro tips
- For a quicker meal, use rotisserie chicken.
- Adjust the spice level by varying the amount of jalapeños.
- Serve with crispy tortilla chips for added texture.
This enchilada soup is worth making your family and friends. Share your variations and enjoy every spoonful!
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Frequently asked questions
Can I make this enchilada soup ahead of time?
Yes, this enchilada soup can be made ahead. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring frequently. You may need to add a splash of milk or broth if it has thickened too much during storage.
How can I make this soup spicier?
To add heat, incorporate diced jalapeños or serrano peppers along with the onions and garlic. You can also stir in a pinch of cayenne pepper or red pepper flakes when adding the flour for the roux, or serve with a drizzle of your favorite hot sauce.
What can I use instead of milk?
For a dairy-free option, unsweetened almond milk, soy milk, or oat milk can be used. Keep in mind that the richness and flavor might be slightly different. Evaporated milk can also be used for an even creamier texture and slightly richer taste.
How do I thicken the soup if it’s too thin?
If your soup is too thin, the best method is to simmer it uncovered over low heat for 10-20 minutes, allowing the liquid to reduce and the soup to thicken naturally. Alternatively, create a slurry with 1 tablespoon of cornstarch and 2 tablespoons of cold water, then stir it into the simmering soup.
