Why make this recipe
Creamy Chicken Enchilada Soup is a perfect dish for cozy nights or when you need a warm, comforting meal. It combines rich flavors, a smooth texture, and can be made quickly on a busy day. This soup is not only satisfying but also packed with protein, making it a great option for everyone. Plus, it’s easy to customize with your favorite toppings!
How to make Creamy Chicken Enchilada Soup
Ingredients:
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 cups shredded cooked chicken
- 1 can (15 oz) red enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 teaspoon cumin
- Salt and pepper to taste
- Crispy tortilla strips for topping
- Sour cream for serving
- Green onions, chopped for garnish
Directions:
- In a large pot, heat olive oil over medium heat.
- Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for another minute.
- Add the chicken broth, shredded chicken, enchilada sauce, black beans, corn, cumin, and salt and pepper.
- Bring to a boil, then reduce heat and let simmer for 20 minutes.
- Serve hot, topped with crispy tortilla strips, a dollop of sour cream, and chopped green onions.
How to serve Creamy Chicken Enchilada Soup
Serve the soup hot in bowls. Add crispy tortilla strips on top for a nice crunch. A spoonful of sour cream adds creaminess, and chopped green onions bring a fresh flavor. This soup pairs well with warm bread or a side salad.
How to store Creamy Chicken Enchilada Soup
Store any leftovers in an airtight container in the fridge. The soup will stay fresh for about 3 to 4 days. If you want to keep it longer, you can freeze the soup in individual portions. Just remember to let it cool before freezing. Thaw it overnight in the fridge when you’re ready to enjoy it again.
Tips to make Creamy Chicken Enchilada Soup
- Use rotisserie chicken for a quick option. It saves time and adds great flavor.
- Adjust the level of spiciness by choosing mild or spicy enchilada sauce.
- Adding cream cheese can give the soup an even creamier texture.
- Fresh herbs like cilantro can enhance the flavor if you enjoy them.
Variation
You can easily turn this soup into a vegetarian version by replacing chicken with diced vegetables or tofu. You can also substitute the chicken broth with vegetable broth. Use your favorite beans and veggies to create your personalized mix.
FAQs
Can I make this soup ahead of time?
Yes, you can prepare the soup ahead of time and store it in the fridge. Just reheat it when you’re ready to serve.
Can I use other types of beans?
Absolutely! You can use pinto beans or kidney beans instead of black beans.
Is this soup gluten-free?
Check your enchilada sauce and tortilla strips for gluten-free options. Most canned bean and corn products are gluten-free as well.
Creamy Chicken Enchilada Soup
Ingredients
Main Ingredients
- 1 tablespoon olive oil For sautéing
- 1 medium onion, diced Adds sweetness and flavor
- 2 cloves garlic, minced For added aroma
- 4 cups chicken broth For a rich base
- 2 cups shredded cooked chicken Can use rotisserie chicken for convenience
- 1 can (15 oz) red enchilada sauce Choose mild or spicy based on preference
- 1 can (15 oz) black beans, drained and rinsed Can substitute with other beans
- 1 cup corn, frozen or canned Adds sweetness and texture
- 1 teaspoon cumin For added warmth
- to taste Salt and pepper For seasoning
Toppings
- Crispy tortilla strips For topping
- Sour cream For serving
- Green onions, chopped For garnish
Instructions
Preparation
- In a large pot, heat olive oil over medium heat.
- Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for another minute.
- Add the chicken broth, shredded chicken, enchilada sauce, black beans, corn, cumin, and salt and pepper.
Cooking
- Bring to a boil, then reduce heat and let simmer for 20 minutes.
- Serve hot, topped with crispy tortilla strips, a dollop of sour cream, and chopped green onions.