Creamy Chicken Enchilada Soup Recipe
There’s nothing quite like a warm bowl of soup, especially one that combines the comforting flavors of chicken enchiladas into a creamy, delicious broth. This Creamy Chicken Enchilada Soup is a go-to for busy weeknights and cozy gatherings alike. I first tried this recipe after a long workday, and it quickly became a staple in my home due to its rich flavors and simplicity. You’ll love how it brings the taste of Mexican comfort food to your table without the fuss, making it perfect for families and gatherings.
Why You’ll Love This Dish
This Creamy Chicken Enchilada Soup is special for several reasons. It’s not just quick to prepare but also budget-friendly and kid-approved! With simple ingredients and an easy cooking process, you’ll have dinner on the table in no time. The spicy, savory flavors combined with the creaminess create a delightful dish that’s perfect for chilly evenings or casual get-togethers.
“This soup is a game-changer in our household! It’s so flavorful and satisfying—my kids can’t get enough!” – Happy Home Chef
Preparing Creamy Chicken Enchilada Soup
Making this delicious soup is straightforward and can be accomplished in just a few steps. Here’s how the process unfolds:
- Start by sautéing onions and garlic until fragrant.
- Combine all the remaining ingredients in the pot.
- Let everything simmer to meld the flavors together.
- Finish off with melty cheese for that creamy goodness.
This recipe is as much about cozy flavors as it is about ease, making it a win-win for any home cook.
Gather These Ingredients
To whip up this scrumptious Creamy Chicken Enchilada Soup, here’s what you’ll need:
- 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 (can be 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 and pepper, to taste
- 1 cup shredded cheese (cheddar or Mexican blend)
- Fresh cilantro, chopped for garnish
- Tortilla chips, for serving
Feel free to customize some ingredients; for instance, use turkey instead of chicken or swap in different types of beans!
Step-by-Step Instructions
Here’s how to prepare your Creamy Chicken Enchilada Soup with ease:
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion and sauté for about 5 minutes, until softened.
- Stir in minced garlic and cook for an additional minute until fragrant.
- Add the shredded chicken, chicken broth, heavy cream, corn, black beans, and enchilada sauce to the pot. Mix well to combine.
- Season the mixture with ground cumin, chili powder, smoked paprika, salt, and pepper.
- Bring the soup to a gentle simmer, allowing it to cook for 15-20 minutes. Stir occasionally.
- Once thickened and heated through, remove from heat. Stir in shredded cheese until melted and creamy.
- Serve the soup hot, garnished with fresh cilantro and tortilla chips on the side.
Best Ways to Enjoy It
To really elevate your dining experience, consider pairing this Creamy Chicken Enchilada Soup with:
- A side salad: A light garden salad with a zesty vinaigrette can balance the rich flavors of the soup.
- Tortilla wraps: Serve it with warm tortilla wraps for dipping.
- Top it off: Consider adding sliced avocado or jalapeños for an extra kick!
Keeping Leftovers Fresh
If you have leftovers (if that’s even possible!), here’s how to store and reheat them:
- Refrigerate: Store any leftover soup in an airtight container in the fridge for up to 3 days.
- Freeze: For longer storage, freeze the soup in portions. Just be sure to leave space in the containers, as it may expand.
- Reheat: When it’s time to enjoy the leftovers, reheat gently on the stove, stirring occasionally. Add a splash of chicken broth if it’s too thick.
Practical Cooking Tips
To make your cooking process smoother, consider these helpful tips:
- Use rotisserie chicken: For even quicker prep, use shredded rotisserie chicken.
- Customize spice levels: Adjust the spices according to your family’s taste. You can even leave out the chili powder for a milder flavor.
- Extra creaminess: For a creamier texture, blend a portion of the soup before adding the cheese.
Creative Variations
Here are a few fun twists on this recipe that you might want to try:
- Vegetarian option: Substitute the chicken with mushrooms or additional beans, and use vegetable broth.
- Spicy version: Toss in some diced jalapeños or chipotle peppers for an extra kick.
- Cheesy delight: Add extra cheese varieties, like Pepper Jack, for a unique flavor profile!
Common Questions
How long does it take to prepare?
Prep time is approximately 10 minutes, and cooking takes around 20-25 minutes, making it a quick meal option!
Can I substitute the heavy cream?
Yes! You can use half-and-half or even coconut milk for a lighter or dairy-free version.
Is this soup freezer-friendly?
Absolutely! Just freeze in individual portions for easy meals later; just be aware of texture changes after freezing.
This Creamy Chicken Enchilada Soup is all about comfort, ease, and bold flavors. Whether you’re whipping it up for a family dinner or meal prepping for the week, it’s bound to become a favorite in your home. Enjoy!
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Creamy Chicken Enchilada Soup
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: None
Description
A warm bowl of soup that combines the comforting flavors of chicken enchiladas into a creamy, delicious broth, perfect for busy weeknights and cozy gatherings.
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 and pepper, to taste
- 1 cup shredded cheese (cheddar or Mexican blend)
- Fresh cilantro, chopped for garnish
- Tortilla chips, for serving
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion and sauté for about 5 minutes, until softened.
- Stir in minced garlic and cook for an additional minute until fragrant.
- Add the shredded chicken, chicken broth, heavy cream, corn, black beans, and enchilada sauce to the pot. Mix well to combine.
- Season the mixture with ground cumin, chili powder, smoked paprika, salt, and pepper.
- Bring the soup to a gentle simmer, allowing it to cook for 15-20 minutes. Stir occasionally.
- Once thickened and heated through, remove from heat. Stir in shredded cheese until melted and creamy.
- Serve the soup hot, garnished with fresh cilantro and tortilla chips on the side.
Notes
Consider using rotisserie chicken for quicker prep, and customize spice levels to family’s taste. This soup is freezer-friendly; store in airtight containers.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 80mg