why make this recipe
Creamy Chicken Enchilada Soup is a delightful dish that warms your heart and satisfies your taste buds. It combines the comforting flavors of chicken, spices, and cream into one delicious bowl. This soup is easy to make and perfect for busy weeknights, making it a great choice for families and anyone who loves a tasty, hearty meal. Plus, it’s a perfect way to turn leftover chicken into something special!
how to make Creamy Chicken Enchilada Soup
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound cooked chicken breast, shredded
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup corn (fresh, frozen, or canned)
- 2 cups black beans, drained and rinsed
- 1 can (10 oz) red enchilada sauce
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- Salt, to taste
- Pepper, to taste
- 1 cup shredded cheese (cheddar or Mexican blend)
- Fresh cilantro, chopped
- Tortilla chips
Directions:
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for about 5 minutes, or until softened and translucent.
- Stir in the minced garlic and cook for an additional minute until fragrant, being careful not to burn it.
- Add the shredded chicken, chicken broth, heavy cream, corn, black beans, and red enchilada sauce to the pot. Stir well to combine all ingredients evenly.
- Season the soup with ground cumin, chili powder, smoked paprika, salt, and pepper according to taste. Bring the soup to a gentle simmer and cook uncovered for 15 to 20 minutes, stirring occasionally to allow flavors to meld and the soup to thicken slightly.
- Once the soup is thickened and heated through, remove the pot from heat. Stir in the shredded cheese until it fully melts, creating a creamy texture.
- Ladle the hot soup into bowls, garnish with fresh chopped cilantro, and serve alongside crunchy tortilla chips for dipping or topping.
how to serve Creamy Chicken Enchilada Soup
Serve this soup hot in bowls, topped with fresh cilantro and a sprinkle of cheese. Offer tortilla chips on the side for dipping. You can also add avocado slices or a dollop of sour cream for extra flavor.
how to store Creamy Chicken Enchilada Soup
If you have leftovers, let the soup cool completely. Then, transfer it to an airtight container and store it in the fridge for up to 3 days. For longer storage, you can freeze it for up to 3 months. Just remember to thaw it overnight in the fridge before reheating.
tips to make Creamy Chicken Enchilada Soup
- To make the soup spicier, add more chili powder or some diced jalapeños.
- Use rotisserie chicken for a quicker meal.
- For a healthier option, use low-fat cream and add more veggies like bell peppers or zucchini.
variation
You can easily adapt this soup to your taste. Consider adding more vegetables like diced tomatoes or bell peppers. For a vegetarian option, substitute the chicken with cooked quinoa or another plant-based protein.
FAQs
Can I use fresh chicken instead of cooked chicken?
Yes, you can add raw chicken to the pot. Just cook it longer in the broth until it’s fully cooked, then shred it.
Can I make this soup in advance?
Absolutely! This soup tastes even better the next day. Just store it in the fridge and reheat when ready to serve.
What can I substitute for heavy cream?
You can use half-and-half or coconut milk for a lighter option, but keep in mind that it may change the flavor slightly.
Creamy Chicken Enchilada Soup
Ingredients
Base Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound cooked chicken breast, shredded Rotisserie chicken works well.
Soup Components
- 2 cups chicken broth
- 1 cup heavy cream Can substitute with half-and-half or coconut milk.
- 1 cup corn Fresh, frozen, or canned.
- 2 cups black beans, drained and rinsed
- 1 can (10 oz) red enchilada sauce
Seasonings
- 1 teaspoon ground cumin
- 1 teaspoon chili powder Add more for spiciness.
- 1 teaspoon smoked paprika
- Salt, to taste
- Pepper, to taste
Garnishes and Accompaniments
- 1 cup shredded cheese (cheddar or Mexican blend)
- Fresh cilantro, chopped For garnish.
- Tortilla chips For dipping.
Instructions
Preparation
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for about 5 minutes, or until softened and translucent.
- Stir in the minced garlic and cook for an additional minute until fragrant, being careful not to burn it.
Cooking
- Add the shredded chicken, chicken broth, heavy cream, corn, black beans, and red enchilada sauce to the pot. Stir well to combine all ingredients evenly.
- Season the soup with ground cumin, chili powder, smoked paprika, salt, and pepper according to taste. Bring the soup to a gentle simmer and cook uncovered for 15 to 20 minutes, stirring occasionally to allow flavors to meld and the soup to thicken slightly.
- Once the soup is thickened and heated through, remove the pot from heat. Stir in the shredded cheese until it fully melts, creating a creamy texture.
Serving
- Ladle the hot soup into bowls, garnish with fresh chopped cilantro, and serve alongside crunchy tortilla chips for dipping or topping.