Joanna Gaines Enchilada Soup Recipe

Joanna Gaines Enchilada Soup Recipe is warm, creamy and full of bold flavor. It tastes like classic enchiladas in a cozy bowl.

This Joanna Gaines Enchilada Soup Recipe is perfect for busy weeknights. It is simple, filling and family friendly. If you love Mexican-inspired comfort food, you will enjoy this dish.

In this post, you will learn How to make Joanna Gaines Enchilada Soup step by step. I will also share the full Ingredients for Joanna Gaines Enchilada Soup.

My Experience With This Recipe

I first made this soup on a cold evening. My family wanted something warm and comforting. I tried this Joanna Gaines Enchilada Soup Recipe with simple pantry ingredients.

The result was amazing. The soup was rich, creamy and slightly spicy. Everyone asked for seconds. I love how easy it is to prepare.

It does not need fancy steps. It also tastes better the next day. The flavors blend beautifully overnight. Now, it is one of my favorite soups for family dinners.

Recipe Card Info

• Recipe Name: Joanna Gaines Enchilada Soup
• Servings: 6 servings
• Prep Time: 15 mins
• Cook Time: 30 mins
• Total Time: 45 mins
• Course: Soup
• Cuisine: Mexican-Inspired
• Calories: 380 kcal per serving

Equipment List

• Large pot or Dutch oven
• Wooden spoon
• Cutting board
• Sharp knife
• Measuring cups and spoons
• Ladle

Ingredients You Need for Joanna Gaines Enchilada Soup

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 pound boneless chicken breast, diced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 can (10 oz) red enchilada sauce
• 1 can (14 oz) diced tomatoes
• 1 can (15 oz) black beans, drained
• 1 cup corn kernels
• 4 cups chicken broth
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream

Optional toppings: tortilla strips, avocado slices, fresh cilantro, lime wedges.

Instructions

1. Cook the Onion and Garlic

Heat olive oil in a large pot over medium heat. Add chopped onion and cook until soft. Stir in minced garlic and cook for one minute. Do not burn the garlic.

2. Add and Brown the Chicken

Add diced chicken to the pot. Sprinkle salt, pepper, chili powder, cumin and paprika. Cook for about 6–8 minutes. Stir often until the chicken turns white and lightly golden.

3. Pour in Sauces and Vegetables

Add enchilada sauce, diced tomatoes, black beans and corn. Stir well to combine everything. Make sure the spices mix evenly with the sauce and vegetables.

4. Add Broth and Simmer

Pour chicken broth into the pot. Stir gently and bring the soup to a boil. Reduce heat to low. Let it simmer for 15–20 minutes so flavors blend nicely.

5. Make It Creamy

Add heavy cream and shredded cheddar cheese. Stir slowly until cheese melts completely. Turn off heat and mix in sour cream. Taste and adjust salt if needed.

6. Serve and Garnish

Ladle the hot soup into bowls. Add tortilla strips, avocado, cilantro or lime juice on top. Serve immediately while warm and creamy.

Recipe Tips

• Use rotisserie chicken to save time.
• Add extra chili powder if you like spicy food.
• For thicker soup, simmer longer without a lid.
• Use low-fat cream for a lighter version.
• Always taste before serving and adjust seasoning.
• Add a squeeze of lime for fresh flavor.

Nutrition Information

Nutrient	Amount per Serving
Calories	380 kcal
Protein	28 g
Fat	22 g
Carbs	20 g
Fiber	5 g
Sugar	6 g

Serving Suggestions

Joanna Gaines Enchilada Soup Recipe tastes best when served hot. I love topping it with crunchy tortilla strips. Fresh avocado adds creaminess. A little lime juice makes it bright and fresh.

You can also sprinkle extra cheese on top. This soup works great for dinner parties or casual family meals. Serve it in deep bowls for a cozy feeling.

Best Sides To Serve With

This soup pairs well with warm cornbread. Garlic bread is also a good choice. You can serve it with a simple green salad.

Mexican rice makes it more filling. Quesadillas are perfect for dipping. Even tortilla chips work great on the side.

Storage and Reheating Tips

Store leftover soup in an airtight container. Keep it in the refrigerator for up to 4 days. The flavors become richer the next day.

To reheat, pour soup into a pot. Warm it on low heat. Stir often so it does not stick. Add a splash of broth if it becomes too thick. You can also reheat in the microwave for 2–3 minutes. Stir halfway for even heating.

You can freeze this soup for up to 2 months. Let it cool completely before freezing. Thaw overnight in the fridge before reheating.

FAQs about Joanna Gaines Enchilada Soup Recipe

1. Can I make this soup without cream?
Yes, you can skip the cream if you prefer. The soup will be lighter but still flavorful. You can use milk or Greek yogurt instead for a creamy texture.

2. How to make Joanna Gaines Enchilada Soup thicker?
To make it thicker, simmer it longer without a lid. You can also mash some beans inside the soup. Adding more cheese will also make it richer.

3. Can I use shredded chicken instead of diced chicken?
Yes, shredded chicken works very well. Add it after cooking the onion and garlic. Let it simmer in the broth so it absorbs the flavor.

4. Is this soup very spicy?
This soup is mildly spicy. You can control the heat easily. Add more chili powder for spice. Use mild enchilada sauce for less heat.

5. What are the main Ingredients for Joanna Gaines Enchilada Soup?
The main ingredients include chicken, enchilada sauce, tomatoes, beans, corn, broth, cream and cheese. These ingredients create a creamy and flavorful soup.

Conclusion

Joanna Gaines Enchilada Soup Recipe is simple, comforting and full of flavor. It is perfect for cold days or busy evenings. Now you know How to make Joanna Gaines Enchilada Soup easily at home.

With simple Ingredients for Joanna Gaines Enchilada Soup, you can create a rich and creamy meal your family will love. Try this recipe today and enjoy a warm bowl of delicious comfort food.