Why make this recipe
Creamy Chicken Enchiladas Soup is the perfect comfort food. It combines the delicious flavors of traditional enchiladas with the warm, cozy textures of a soup. This recipe is not only easy to make, but it is also a crowd-pleaser, perfect for busy weeknights or a fun gathering with friends. With simple ingredients and a quick cooking time, you’ll have a tasty meal that will satisfy everyone at the table.
How to make Creamy Chicken Enchiladas Soup
Ingredients
- 2 cups cooked chicken, shredded
- 1 can (10 oz) enchiladas sauce
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn, frozen or canned
- 1 cup heavy cream
- 4 cups chicken broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or Monterey Jack)
- Chopped cilantro and lime wedges for serving
Directions
- In a large pot, combine the chicken broth, enchiladas sauce, black beans, corn, chili powder, cumin, salt, and pepper. Bring to a simmer over medium heat.
- Stir in the shredded chicken and heavy cream, then heat through for about 5 minutes.
- Reduce heat to low, stir in cheese until melted and creamy.
- Serve hot, garnished with cilantro and a squeeze of lime.
How to serve Creamy Chicken Enchiladas Soup
Serve the soup hot in bowls. Top with chopped cilantro and a squeeze of fresh lime juice for added flavor. You can also offer tortilla chips or warm tortillas on the side for dipping. This soup goes well with a simple green salad or avocado for a complete meal.
How to store Creamy Chicken Enchiladas Soup
Store any leftovers in an airtight container in the refrigerator. The soup will last for about three to four days. To reheat, simply warm it up on the stove over medium heat, stirring occasionally. If it’s too thick, add a splash of chicken broth to get the desired consistency.
Tips to make Creamy Chicken Enchiladas Soup
- You can use rotisserie chicken to save time on cooking.
- Adjust the spice level by adding more chili powder or diced jalapeños for a kick.
- For a lighter version, substitute heavy cream with half-and-half or whole milk.
Variation
Feel free to add other ingredients such as diced tomatoes, bell peppers, or even some avocado for extra flavor and texture. You can also swap chicken for shrimp or beans for a vegetarian option.
FAQs
1. Can I freeze Creamy Chicken Enchiladas Soup?
Yes, you can freeze this soup. Just make sure to leave out the cheese and cream until you reheat it, as these ingredients do not freeze well.
2. How can I make this soup spicier?
You can add more chili powder, diced jalapeños, or even a splash of hot sauce to increase the heat level.
3. What can I do if my soup is too thick?
If your soup is too thick, add a little more chicken broth or water until you reach your desired consistency. Stir well and heat it through.
Creamy Chicken Enchilada Soup
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded
- 1 can (10 oz) enchilada sauce
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn, frozen or canned
- 1 cup heavy cream
- 4 cups chicken broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or Monterey Jack)
- for serving Chopped cilantro and lime wedges
Instructions
Preparation
- In a large pot, combine the chicken broth, enchilada sauce, black beans, corn, chili powder, cumin, salt, and pepper. Bring to a simmer over medium heat.
- Stir in the shredded chicken and heavy cream, then heat through for about 5 minutes.
- Reduce heat to low, stir in cheese until melted and creamy.
Serving
- Serve hot, garnished with cilantro and a squeeze of lime.