Chicken Enchilada Soup Zupas Recipe

Chicken Enchilada Soup from Zupas is a favorite comfort food for many people, and for good reason. It’s one of those recipes that’s perfect for just about any time of year, whether you’re craving something hearty in the winter or looking for a rich, savory dish that’s still light enough for a warmer day. What makes it stand out is its unique balance of flavors-creamy, cheesy, spicy, and full of that delicious Mexican flair that enchilada dishes are known for. It’s hearty but not overwhelming, making it the perfect meal to serve at a family gathering or enjoy on a quiet night in.

The original Zupas version of this soup has become something of a cult classic, and while you can easily head over to their restaurant for a bowl, there’s something special about making it at home. The joy of cooking it yourself is knowing exactly what goes in and having the flexibility to adjust the ingredients to your own personal taste.

If you’re wondering how to recreate this dish at home, look no further. I’ve put together the perfect, easy-to-follow Chicken Enchilada Soup Zupas recipe for you to try, and I’ll break down each part so you can understand the ingredients, cooking techniques, and helpful tips to make sure your soup turns out just as delicious as the restaurant version.

Chicken Enchilada Soup Zupas Recipe

This recipe captures the essence of Zupas’ Chicken Enchilada Soup in all its creamy, cheesy glory. It’s a great way to enjoy a comforting and satisfying meal, without needing to leave the house. The flavors meld together perfectly, making each spoonful an absolute treat. Here’s everything you need to know to make this soup from scratch!

Ingredients Needed

Before you get started, gather up the following ingredients. You’ll need:

• Chicken Breast (or Rotisserie Chicken): About 1 to 1.5 pounds of cooked chicken. If you’re using raw chicken, you’ll cook it in the soup base; if you have leftover rotisserie chicken, just shred it for ease.
• Olive Oil: A couple of tablespoons for sautéing the vegetables and starting the soup base.
• Yellow Onion: One medium-sized onion, chopped. This adds the aromatic depth to the soup.
• Garlic Cloves: Minced garlic for that lovely, aromatic kick that’s so important in many Mexican dishes.
• Red Bell Pepper: Adds sweetness and color to the soup.
• Green Chilies: These bring the heat! You can use canned, diced green chilies, which is an easy option.
• Chicken Broth: About 4 cups. This is the foundation of your soup’s liquid base, so use a high-quality broth or homemade if you can.
• Canned Diced Tomatoes: About 1 can (14 oz), to give the soup a rich, tangy flavor.
• Enchilada Sauce: Around 1 cup. This is what truly gives the soup its distinctive, delicious flavor-be sure to choose a good one.
• Heavy Cream: This will give your soup that rich, creamy texture that is signature to Zupas’ version.
• Cheddar Cheese: A good handful of shredded cheddar cheese for stirring in and melting into the soup.
• Corn (Optional): If you like a bit of sweetness and texture in your soup, add ½ cup of corn kernels.
• Cilantro (Optional): Fresh cilantro, chopped, to garnish.
• Tortilla Chips: Crumbled tortilla chips on top for extra crunch and flavor.

Cooking Instructions

Now that we’ve got the ingredients ready, let’s get cooking. The process is pretty straightforward, but let me walk you through each step carefully:

1. Cook The Chicken

   • If you’re using raw chicken, heat a tablespoon of olive oil in a large pot over medium heat. Add the chicken breasts and cook them until they are golden brown on both sides and cooked through (about 6-7 minutes per side). Once cooked, remove the chicken and shred it with two forks.
   • If you’re using rotisserie chicken, simply shred it and set it aside.

2. Sauté Vegetables

   • In the same pot, add another tablespoon of olive oil. Add the chopped onion and red bell pepper. Cook for about 5-7 minutes until softened and fragrant. Add the minced garlic and cook for another 1-2 minutes, being careful not to burn it.

3. Combine Broth And Tomatoes

   • Pour in the chicken broth, diced tomatoes, and green chilies. Stir well and bring the mixture to a simmer.

4. Add Enchilada Sauce

   • Stir in the enchilada sauce, which will infuse the soup with that deep, savory flavor. Let the soup simmer for about 10 minutes so all the ingredients can meld together.

5. Creamy Texture

   • Reduce the heat to low and add the heavy cream. Stir until the soup reaches a smooth, creamy consistency.

6. Add The Chicken

   • Stir in your shredded chicken (whether rotisserie or cooked from scratch) and simmer for an additional 5 minutes to heat the chicken through.

7. Cheese And Final Touches

   • Stir in shredded cheddar cheese until it melts into the soup, making it extra creamy and cheesy. You can add corn here if you’re using it.

8. Serve

   • Ladle the soup into bowls and top with crumbled tortilla chips for a bit of crunch. If you like, garnish with fresh cilantro and even a squeeze of lime for a burst of freshness.

Ingredient Insights

Each ingredient in this recipe plays a vital role in achieving the right balance of flavor and texture. Here’s a deeper look at some of the key players:

• Enchilada Sauce: This is the heart of the soup’s flavor. Look for a good quality, mildly spicy enchilada sauce that’s rich and slightly tangy. If you want more heat, opt for a spicier version, or add in some extra chili powder or hot sauce.
• Heavy Cream: This thickens the soup and gives it that velvety, smooth texture. You can substitute with half-and-half for a lighter version, but the cream really makes this soup feel indulgent.
• Cheddar Cheese: This cheese gives a sharp, salty contrast to the creamy base. You could also mix in Monterey Jack or even a blend of Mexican cheeses for a different twist.

Expert Tips

• Make it Spicy: If you like your soup on the spicier side, add more green chilies or toss in a chopped jalapeño when sautéing the vegetables.
• Use Rotisserie Chicken: For an easy shortcut, using rotisserie chicken saves a ton of time while still giving you a rich, flavorful base. Plus, you’re cutting down on prep work!
• Adjust Creaminess: If you want your soup a little thinner, reduce the amount of heavy cream or increase the broth. If you like it extra creamy, add more cream and cheese.
• Top with Sides: Serve the soup with a side of warm, crusty bread or a light salad to balance out the richness.

Recipe Variations

• Vegetarian Version: Skip the chicken and add more beans (like black beans or pinto beans) and extra veggies like zucchini or sweet potatoes.
• Spicy Chicken Enchilada Soup: Add some diced jalapeños, extra enchilada sauce, or even a bit of chipotle in adobo sauce to crank up the heat.
• Instant Pot Version: You can make this soup in an Instant Pot for faster cooking. Just sauté the vegetables using the sauté function, then add the broth, tomatoes, enchilada sauce, and chicken. Pressure cook for 10 minutes, then shred the chicken and stir in the cream and cheese.

Final Words

This Chicken Enchilada Soup Zupas recipe is truly a winner. With its deliciously creamy texture, spicy kick, and the perfect balance of cheese, vegetables, and chicken, it’s sure to satisfy even the pickiest eaters. Plus, the fact that it’s easy to make and can be adapted to suit different dietary preferences or spice levels makes it a go-to for weeknight dinners, meal prep, or any occasion that calls for comfort food.