Chicken enchilada soup Zupas is the ultimate comfort food, blending the rich, spicy flavors of a classic enchilada into a warm, hearty bowl of soup. Inspired by the beloved Zupas Café recipe, this dish is perfect for those days when you crave something creamy, cheesy, and utterly satisfying.
Whether you’re looking to warm up on a chilly evening or want to impress your family with a restaurant-quality meal, this chicken enchilada soup will hit the spot. Let’s dive into making this irresistible dish at home!
How To Make Chicken Enchilada Soup Zupas?
Recipe Time
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: Mexican-American Fusion
Servings: 6
Equipment Needed
- Large pot or Dutch oven
- Cutting board and knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Blender or immersion blender
- Ladle
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 4 cups chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) enchilada saucehttps://cookieandkate.com/enchilada-sauce-recipe/
- 1 can (14.5 oz) diced tomatoes with green chilies
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 1 cup heavy cream or half-and-half
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- Optional toppings: chopped cilantro, sour cream, tortilla strips, diced avocado
Instructions
Sauté The Aromatics
In a large pot or Dutch oven, I heat the olive oil over medium heat. I then add the diced onion and sauté it until it’s soft and translucent, which usually takes about 5 minutes. Next, I add the minced garlic and continue to sauté for another minute until the garlic becomes fragrant.
Add The Spices
I stir in the ground cumin, chili powder, and smoked paprika, cooking the mixture for another minute. This step helps release the flavors of the spices and gives the soup a deeper, richer taste.
Incorporate The Liquids And Vegetables
To the pot, I add the chicken broth, black beans, corn, enchilada sauce, and diced tomatoes with green chilies. I bring everything to a boil, then reduce the heat and let it simmer for about 15 minutes. This allows the flavors to meld together beautifully.
Blend The Soup
Using an immersion blender, I carefully blend the soup to create a creamy texture. If you prefer a chunkier soup, you can skip this step or only partially blend it. If using a regular blender, make sure to blend in batches and be cautious of the hot liquid.
Add The Chicken And Cream
I stir in the shredded chicken and heavy cream, allowing the soup to heat through. I then add the shredded cheddar cheese and stir until it melts and becomes fully incorporated. At this point, I taste the soup and adjust the seasoning with salt and pepper if needed.
Serve And Enjoy
I ladle the soup into bowls and top it with my favorite garnishes like chopped cilantro, sour cream, tortilla strips, and diced avocado.
Nutrition Facts Of Chicken Enchilada Soup Zupas
- Calories: 350
- Protein: 20 g
- Carbohydrates: 25 g
- Fat: 18 g
- Fiber: 5 g
- Sugar: 3 g
- Sodium: 950 mg
Tips And Variations Of Chicken Enchilada Soup Zupas
Spice It Up
If you love a bit more heat, add a diced jalapeño or a pinch of cayenne pepper to the soup when you add the spices.
Make It Vegetarian
For a vegetarian version, substitute the chicken with extra beans or add diced zucchini and bell peppers. Use vegetable broth instead of chicken broth.
Prepare Ahead
This soup is perfect for meal prep. It tastes even better the next day as the flavors continue to develop. Simply reheat on the stove over low heat, adding a splash of broth if needed.
Special Note
If you’re planning to serve this soup to guests, consider setting up a toppings bar. I find that people love customizing their bowls with different garnishes, making the meal interactive and fun.
Conclusion
This Chicken Enchilada Soup Zupas-style has become one of my go-to recipes when I crave something comforting yet full of flavor.
It’s hearty, satisfying, and easy to make, making it perfect for both weeknight dinners and special occasions. I hope you enjoy making and savoring this soup as much as I do!
Chicken Enchilada Soup Zupas
Equipment
- Large pot or Dutch oven
- Cutting board and knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Blender or immersion blender
- Ladle
Ingredients Â
- 2 tablespoons olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 4 cups chicken broth
- 1 can 15 oz black beans, drained and rinsed
- 1 can 15 oz corn, drained
- 1 can 10 oz enchilada saucehttps://cookieandkate.com/enchilada-sauce-recipe/
- 1 can 14.5 oz diced tomatoes with green chilies
- 2 cups cooked chicken shredded (rotisserie chicken works great)
- 1 cup heavy cream or half-and-half
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- Optional toppings: chopped cilantro sour cream, tortilla strips, diced avocado
InstructionsÂ
Sauté The Aromatics
- In a large pot or Dutch oven, I heat the olive oil over medium heat. I then add the diced onion and sauté it until it’s soft and translucent, which usually takes about 5 minutes. Next, I add the minced garlic and continue to sauté for another minute until the garlic becomes fragrant.
Add The Spices
- I stir in the ground cumin, chili powder, and smoked paprika, cooking the mixture for another minute. This step helps release the flavors of the spices and gives the soup a deeper, richer taste.
Incorporate The Liquids And Vegetables
- To the pot, I add the chicken broth, black beans, corn, enchilada sauce, and diced tomatoes with green chilies. I bring everything to a boil, then reduce the heat and let it simmer for about 15 minutes. This allows the flavors to meld together beautifully.
Blend The Soup
- Using an immersion blender, I carefully blend the soup to create a creamy texture. If you prefer a chunkier soup, you can skip this step or only partially blend it. If using a regular blender, make sure to blend in batches and be cautious of the hot liquid.
Add The Chicken And Cream
- I stir in the shredded chicken and heavy cream, allowing the soup to heat through. I then add the shredded cheddar cheese and stir until it melts and becomes fully incorporated. At this point, I taste the soup and adjust the seasoning with salt and pepper if needed.
Serve And Enjoy
- I ladle the soup into bowls and top it with my favorite garnishes like chopped cilantro, sour cream, tortilla strips, and diced avocado.
Notes
Hello! I am Shikha, I am a soup recipe maker. I have a lot of passion for making soup. With a journey spanning over five years in the culinary industry, I have carved a niche for myself as a distinguished soup maker whose creations are not just meals but experiences that linger on the palate and nourish the soul. My specialization in soup-making is a testament to my creativity and relentless pursuit of perfection. Beyond my skills in the kitchen, I am an avid writer, passionately sharing my knowledge and insights into nutrition through my writing. My approach to soup-making is holistic, emphasizing each ingredient’s taste and health benefits. A well-made soup can be a cornerstone of a healthy diet, providing essential nutrients while pleasing the taste buds.