Easy Rotisserie Chicken Enchilada Soup

This Rotisserie Chicken Enchilada Soup is your new go-to for a delicious, easy weeknight meal. We’re transforming a convenient store-bought rotisserie chicken into something truly special.

The USDA provides guidance on properly handling and storing cooked poultry, ensuring your meal remains safe and delicious. guidelines for cooked chicken safety

Get ready for bold, hearty flavors reminiscent of your favorite enchiladas, all in a comforting soup. Best of all, it comes together incredibly fast, perfect for busy evenings.

Why You’ll Love This Rotisserie Chicken Enchilada Soup

You’ll quickly fall in love with this Rotisserie Chicken Enchilada Soup for many reasons. It’s truly the ultimate weeknight dinner solution.

• Minimal Prep, Maximum Flavor: Using rotisserie chicken drastically cuts down on cooking time.
• Hearty and Satisfying: This soup is packed with protein and vegetables, making it a complete meal.
• Family-Friendly and Customizable: Easily adjust spice levels or toppings to suit everyone’s taste.
• Great for Meal Prep: It tastes even better the next day, perfect for lunches throughout the week.
• Simple Ingredients: You likely have most of these pantry staples already on hand.

Ingredients

Making this delicious Rotisserie Chicken Enchilada Soup begins with gathering your quality ingredients. You’ll need fresh vegetables, essential spices, and convenient canned goods. Don’t forget to shred your rotisserie chicken and soften the cream cheese for the creamiest texture.

Rich in fiber and plant-based protein, black beans offer numerous health benefits, including supporting heart health and blood sugar regulation. health benefits of black beans

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 6 cloves garlic, grated or minced
• 1 bell pepper, chopped
• 1 ½ teaspoons chili powder
• 1 ½ teaspoons cumin
• 1 teaspoon oregano
• 1 teaspoon paprika
• 8 cups low-sodium chicken broth, 2 32-ounce cartons
• 14.5 ounce can of diced tomatoes
• 4 cups cooked and pulled rotisserie chicken, about 1 whole chicken
• 15 ounce can of corn, rinsed and drained
• 15 ounce can of black beans, rinsed and drained
• 4 ounces of diced green chiles, drained
• 4 ounces cream cheese

Notes & Substitutions

You can easily adapt this enchilada soup recipe to fit your preferences or what you have on hand. For the chicken, feel free to use any leftover cooked chicken you have. Choose low-sodium or homemade chicken broth to control the saltiness. Any color bell pepper works beautifully here. If you don’t have black beans, pinto or cannellini beans are excellent substitutes. For a different creamy element, swap cream cheese for a dollop of sour cream or a splash of heavy cream at the end. Adjust the chili powder to your taste, or add fresh diced jalapeños for more heat.

Equipment

You won’t need many specialized tools for this easy chicken enchilada soup. A large Dutch oven or a sturdy soup pot is essential for simmering all the delicious flavors together. A sharp kitchen knife and a cutting board will handle all your chopping needs. Finally, grab your measuring cups and spoons for precise ingredient amounts.

Instructions

Creating this comforting Rotisserie Chicken Enchilada Soup is straightforward. Follow these steps for a perfect bowl every time.

Prep Steps

Start by preparing your ingredients to make the cooking process smooth. Finely chop the onion and bell pepper into small, uniform pieces. Mince or grate your garlic cloves for maximum flavor distribution. Shred the cooked rotisserie chicken meat from the bones and set it aside. Lastly, rinse and drain both the canned corn and black beans thoroughly.

Cooking the Soup

Heat a 5-quart Dutch oven or a large soup pot over medium-high heat. Add the olive oil, then sauté the chopped onion for about three minutes until it begins to soften. Next, add the minced garlic and chopped bell pepper, cooking for another three minutes until fragrant and tender. While these vegetables cook, measure out your chili powder, cumin, oregano, and paprika into a small dish. Add these spices to the pot, stir well, and sauté for two more minutes until they become fragrant.

Pour in the chicken broth and the can of diced tomatoes, stirring to combine everything. Add the shredded rotisserie chicken meat, rinsed corn, drained black beans, and drained diced green chiles to the pot. Stir all the ingredients together to ensure they are well mixed. Bring the entire mixture to a gentle boil, then reduce the heat to low. Cover the pot with a lid and let the enchilada soup simmer for 25 minutes, stirring occasionally. This allows all the flavors to meld beautifully.

Serving

After simmering, remove the lid from the pot and add the cream cheese. Stir continuously until the cream cheese has completely dissolved into the soup, making it wonderfully creamy. Ladle the hot Rotisserie Chicken Enchilada Soup into individual bowls. Serve it as is, or with your favorite garnishes.

Pro Tips for the Best Rotisserie Chicken Enchilada Soup

Elevate your homemade Rotisserie Chicken Enchilada Soup with these simple pro tips. Choose a flavorful rotisserie chicken from your local grocery store for the best base. Don’t rush sautéing the aromatics; cooking the onion, garlic, and bell pepper until soft and fragrant builds a deep flavor foundation. Ensure your cream cheese is at room temperature before adding it to the soup; this helps it dissolve smoothly without lumps. For a thicker consistency, mash some of the black beans against the side of the pot with a spoon. Always taste and adjust seasonings before serving, adding more salt, pepper, or chili powder as needed. Garnish generously for the best visual appeal and flavor experience.

Serving, Storage, and Variations

Make the most of your delicious chicken enchilada soup with these suggestions.

Serving Suggestions

Serve this comforting soup with a variety of classic toppings. Offer shredded Monterey Jack or cheddar cheese, a dollop of sour cream, and sliced avocado. For extra crunch and flavor, include fresh cilantro, crispy tortilla strips, or a drizzle of your favorite hot sauce. This hearty soup pairs wonderfully with a side of cilantro lime rice or a crisp green salad. You can also serve it with warm cornbread or crunchy tortilla chips for dipping.

Storage & Reheating

Allow any leftover Rotisserie Chicken Enchilada Soup to cool completely before storing. Transfer it to an airtight container and refrigerate for up to four days. For longer storage, you can freeze individual portions in freezer-safe containers for up to three months. Thaw frozen soup overnight in the refrigerator. Reheat gently on the stovetop over medium-low heat, stirring occasionally, or warm in the microwave until heated through.

Variations

• Spicy: Add diced jalapeños or a pinch of cayenne pepper with the other spices.
• Smoky: Include a dash of smoked paprika or chipotle powder for a deeper flavor.
• Creamier: Stir in a can of evaporated milk or a splash of full-fat coconut milk at the end.
• Heartier: Add a cup of cooked rice or quinoa during the last 10 minutes of simmering.
• Vegetarian: Omit the chicken, use vegetable broth, and add an extra can of beans or diced sweet potatoes.
• Slow Cooker: Combine all ingredients (except cream cheese) in a slow cooker and cook on low for 4-6 hours. Stir in cream cheese before serving.
• Instant Pot: Use the sauté function for aromatics, then pressure cook all ingredients (except cream cheese) for 10 minutes. Stir in cream cheese at the end.

Nutrition Information

This hearty rotisserie chicken enchilada soup offers a balanced meal. The estimated nutritional values per serving highlight its excellent protein and fiber content. It also provides a good breakdown of calories and carbohydrates, along with healthy fats. Please note, sodium levels can vary based on your choice of broth and canned goods. These values are estimates and may vary based on specific brands and preparations.

Frequently Asked Questions (FAQ)

Can I use raw chicken instead of rotisserie for this Rotisserie Chicken Enchilada Soup? Yes, you certainly can. Simply cook about 1.5-2 pounds of chicken breasts or thighs, then shred them before adding to the soup.

How do I make the soup thicker? For a thicker soup, you can mash some of the black beans against the side of the pot. Alternatively, create a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and stir it into the simmering soup until thickened.

Is this soup freezer-friendly? Absolutely! This enchilada soup freezes beautifully for up to three months. Make sure to cool it completely before transferring it to airtight freezer-safe containers.

What are the best toppings for enchilada soup? Classic toppings include shredded cheese, sour cream, and avocado. Fresh cilantro, tortilla strips, and a dash of hot sauce also add fantastic flavor and texture.

Can I make this soup dairy-free? Yes, you can. Simply omit the cream cheese and use a dairy-free milk alternative like full-fat coconut milk for creaminess.

Conclusion

This Rotisserie Chicken Enchilada Soup truly delivers on both ease and deliciousness. It’s the perfect solution for busy weeknights when you crave something hearty and satisfying without spending hours in the kitchen. With its convenient ingredients and simple steps, this versatile and customizable meal is sure to become a family favorite. Give this recipe a try tonight, and let us know how much you loved it in the comments below! We always appreciate your shares and feedback.

Easy Rotisserie Chicken Enchilada Soup

This easy rotisserie chicken enchilada soup is packed with flavor, featuring tender chicken, beans, corn, and a creamy, spiced broth. It's a quick and satisfying meal perfect for weeknights.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 1 tablespoon olive oil
• 1 medium onion chopped
• 6 cloves garlic grated or minced
• 1 bell pepper chopped
• 1 ½ teaspoons chili powder
• 1 ½ teaspoons cumin
• 1 teaspoon oregano
• 1 teaspoon paprika
• 8 cups low-sodium chicken broth 2 32-ounce cartons
• 14.5 ounce can diced tomatoes
• 4 cups cooked and pulled rotisserie chicken about 1 whole chicken
• 15 ounce can corn rinsed and drained
• 15 ounce can black beans rinsed and drained
• 4 ounces diced green chiles drained
• 4 ounces cream cheese

Equipment

• 5-qt Dutch oven pot
• Ladle

Method

 

Preparation

1. Heat oil in a Dutch oven over medium-high heat, then sauté the chopped onion for about 3 minutes until soft.
2. Add the garlic and bell pepper, cooking for another 3 minutes, then stir in the chili powder, cumin, oregano, and paprika, sautéing for 2 minutes until fragrant and vegetables are tender.
3. Add chicken broth, diced tomatoes, pulled rotisserie chicken, corn, black beans, and green chilies to the pot; stir to combine and bring to a boil.
4. Reduce heat to low, cover the pot, and simmer the soup for 25 minutes, stirring occasionally.
5. Remove the lid, add the cream cheese, and stir until it has completely dissolved into the soup.
6. Ladle into bowls and serve as is, or top with shredded cheese, sliced avocados, and sour cream.
7. Refrigerate cooled leftovers for up to 4 days or freeze in an airtight container for up to 3 months.

Notes

Serve with your favorite toppings such as shredded cheese, sliced avocados, and sour cream. Store leftovers in the refrigerator for up to 4 days or freeze in an airtight container for up to 3 months.