Creamy Chicken Enchilada Soup
If you’re in search of a comforting bowl of goodness that’s packed with flavor, look no further than Creamy Chicken Enchilada Soup. This delectable dish combines tender chicken with hearty beans, sweet corn, and rich cream, all tied together with a zesty enchilada sauce. Perfect for those chilly evenings or a cozy family dinner, this soup is bound to become a new favorite!
What makes this recipe special
Why make Creamy Chicken Enchilada Soup? This dish is not only quick and easy to prepare, but it’s also a great way to use up leftover chicken or rotisserie chicken. It’s budget-friendly, kid-approved, and bursting with flavor that appeals to everyone at the table. Whether you’re cooking for a weeknight family meal or need something hearty for a gathering, this soup does it all with a delightful flair.
"This soup is a life-saver for busy weeknights! My kids devoured it, and we enjoyed the leftovers for lunch. Absolutely delicious!" – A satisfied home chef.
How this recipe comes together
Making Creamy Chicken Enchilada Soup is an effortless process that combines sautéing, simmering, and stirring in just the right ingredients. With just a few simple steps, you’ll unlock a pot of warm, savory soup that’s ready in under 30 minutes. Gather your ingredients and get ready to create a dish that will impress everyone.
Gather these items
You’ll need the following ingredients:
- 2 cups cooked, shredded chicken
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (10 oz) enchilada sauce
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup corn (frozen or canned)
- 1 cup black beans, drained and rinsed
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Tortilla chips for serving
- Shredded cheese for garnish
- Fresh cilantro for garnish
Feel free to customize with your favorite toppings or switch up the beans for a personal touch!
Step-by-step instructions
- In a large pot, sauté the chopped onion and minced garlic over medium heat until they become translucent.
- Add in the shredded chicken, enchilada sauce, chicken broth, corn, black beans, cumin, chili powder, salt, and pepper. Stir well to combine.
- Bring the mixture to a simmer and cook for about 15 minutes, allowing the flavors to meld together beautifully.
- Stir in the heavy cream and let it warm through for about another 5 minutes.
- Serve hot, garnished with tortilla chips, shredded cheese, and fresh cilantro.
Best ways to enjoy it
This soup is wonderfully versatile! Serve it in deep bowls topped with a handful of crunchy tortilla chips for texture, and sprinkle with shredded cheese and chopped cilantro for a fresh finish. A side of warm crusty bread or a simple green salad can accompany it beautifully. For a twist, consider adding sliced jalapeños or avocado for additional flavors!
Storage and reheating tips
Storing leftovers is a breeze with this recipe. Simply place the cooled soup in an airtight container in the refrigerator, where it will stay fresh for up to three days. To reheat, simply warm it in a pot over medium heat until simmering, adding a splash of chicken broth if it’s thickened too much. For longer storage, this soup freezes well. Transfer it to freezer-safe containers for up to three months. Just remember to thaw overnight in the fridge before reheating.
Pro chef tips
- To enhance the flavor, try adding a pinch of smoked paprika or diced green chilies to the pot as you sauté the onion and garlic.
- If you prefer a thicker soup, let it simmer a bit longer to reduce the liquid further before adding the cream.
- For a lighter version, substitute half-and-half for the heavy cream. You’ll still get that creamy texture without the extra richness.
Creative twists
Get creative with this recipe! Swap the chicken for shredded beef or turkey to change it up. For a vegetarian version, use grilled veggies instead of chicken and make sure to use vegetable broth and beans. You could also add different spices like oregano for a Mexican twist or even top with a dollop of sour cream for added creaminess.
Your questions answered
How long does it take to make this soup?
From start to finish, you can whip up this delicious soup in about 30 minutes!
Can I use fresh chicken?
Absolutely! Just boil or sauté fresh chicken until cooked through, then shred it for the recipe.
What’s the best way to adjust for dietary preferences?
You can easily modify this recipe by using low-fat cream or dairy alternatives for a lighter option. Make it vegetarian by omitting meat and using vegetable broth.
Creamy Chicken Enchilada Soup not only warms your belly but also nourishes your spirit. Give it a try the next time you need something easy, comforting, and delightfully tasty!
Creamy Chicken Enchilada Soup
Ingredients
Method
- In a large pot, sauté the chopped onion and minced garlic over medium heat until they become translucent.
- Add in the shredded chicken, enchilada sauce, chicken broth, corn, black beans, cumin, chili powder, salt, and pepper. Stir well to combine.
- Bring the mixture to a simmer and cook for about 15 minutes, allowing the flavors to meld together.
- Stir in the heavy cream and let it warm through for about another 5 minutes.
- Serve hot, garnished with tortilla chips, shredded cheese, and fresh cilantro.
