Creamy Chicken Enchilada Soup is a comforting dish that combines the rich flavors of enchiladas with the warmth and heartiness of a soup. This dish is creamy, satisfying, and packed with delicious ingredients that make it perfect for a cozy night in or a family gathering. With a base of tender chicken, vibrant spices, and creamy goodness, this recipe not only delivers on taste but also brings a touch of soul to your table.
Why We Love This Creamy Chicken Enchilada Soup Recipe
This Creamy Chicken Enchilada Soup offers a delightful blend of flavors that will warm your heart and satisfy your cravings. One of the reasons many people love it is its simplicity—the easy-to-follow instructions make it a breeze to prepare, even for those who might be new to cooking. The combination of shredded chicken, enchilada sauce, and spices creates a rich and creamy texture that you will look forward to again and again. The versatility of this soup allows you to personalize it with your favorite toppings, making it a fun meal to share with family and friends. Plus, it’s a fantastic way to use leftover chicken, which not only minimizes food waste but also speeds up your cooking time!
Ingredients about Creamy Chicken Enchilada Soup
- 2 cups cooked chicken, shredded
- 1 can (10 oz) enchilada sauce
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup corn (frozen or canned)
- 1 cup black beans (canned, drained and rinsed)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or Mexican blend)
- Tortilla strips for garnish
- Chopped cilantro for garnish
How to Make Creamy Chicken Enchilada Soup Directions
To begin making your Creamy Chicken Enchilada Soup, take a large pot and heat it over medium heat. Add in your shredded chicken along with the enchilada sauce and chicken broth. Stir everything together and bring the mixture to a gentle simmer. This first step will take about 10 minutes and will start to meld the flavors together beautifully.
Once your soup is simmering, it’s time to add the corn and black beans. These ingredients not only add texture but also a burst of flavor. Stir everything well, ensuring the corn and beans are evenly distributed throughout the soup. After mixing, allow the soup to continue simmering for an additional 10 minutes. This allows the flavors to deepen and the ingredients to become tender.
Next, you’ll want to incorporate the heavy cream into the pot. Carefully pour it in and mix thoroughly. The heavy cream will bring a luscious richness to the soup that balances perfectly with the spices. Now, sprinkle in the cumin, chili powder, and season with salt and pepper to taste. Continue simmering for another 5 to 10 minutes, stirring occasionally to ensure that nothing sticks to the bottom of the pot.
When your soup is ready, it’s time to serve it up! Ladle the creamy chicken enchilada soup into bowls while it’s hot. For a delightful finish, top each bowl with a generous amount of shredded cheese, tortilla strips, and fresh cilantro. You might also want to serve it alongside warm tortillas or some crispy tortilla chips for dipping—the perfect addition to this flavorful bowl of soup.
How to Serve Creamy Chicken Enchilada Soup
Serving your Creamy Chicken Enchilada Soup can be just as fun as making it! Start by preparing your favorite garnishes to enhance the presentation. Aside from the shredded cheese and tortilla strips, consider adding freshly chopped cilantro and perhaps a dollop of sour cream if you enjoy a little tang. The vibrant colors of the toppings will make the bowl even more inviting!
When it comes to pairing, this soup goes wonderfully with a side of warm tortillas. You can easily warm them up in a dry skillet for a few seconds on each side until they’re perfectly soft and pliable. Tortilla chips are another great side, perfect for scooping and crunching alongside each comforting spoonful of soup.
This recipe is perfect for serving a group, so consider making it for a gathering. You can keep the soup warm in a slow cooker if you’re entertaining guests, allowing everyone to serve themselves as they please. The combination of flavors and textures make it a crowd-pleaser, and you might even find your friends and family asking for seconds!
Expert Tips: Creamy Chicken Enchilada Soup
To truly elevate your Creamy Chicken Enchilada Soup, here are a few expert tips to keep in mind. First, make sure to use high-quality chicken broth for a more robust flavor. Homemade broth will take your soup to the next level if you have the time!
You can also experiment with the spices. If you prefer a spicier kick, consider adding diced jalapeños either fresh or pickled. For a more complex flavor profile, try adding a touch of smoked paprika or even a splash of lime juice to brighten the dish.
If you’re in a time crunch, shredded rotisserie chicken is a great shortcut! Simply shred the meat and add it to your soup—this not only saves time but also infuses additional flavor into the dish.
Lastly, when incorporating the heavy cream, consider letting it warm to room temperature before adding it to avoid curdling. Stir it in gently to maintain a smooth, luxurious texture.
How to Store Creamy Chicken Enchilada Soup
Storing your Creamy Chicken Enchilada Soup is simple. Allow the soup to cool completely before transferring it to an airtight container. This ensures that it remains fresh and safe for later consumption. When stored properly, your soup can last in the refrigerator for up to three days.
If you want to keep it for an extended period, consider freezing the soup. To do this, portion the cooled soup into freezer-safe bags or containers, leaving some space at the top to allow for expansion. Your soup can last up to three months in the freezer.
When you’re ready to enjoy it again, simply thaw the soup overnight in the fridge and reheat on the stovetop or in the microwave until thoroughly warmed. Just be cautious as dairy-based soups may separate when frozen. If this happens, just stir it well while heating to bring it back together.
Variation of Creamy Chicken Enchilada Soup
One of the best things about Creamy Chicken Enchilada Soup is its versatility! You can easily adapt the recipe to suit your preferences or dietary needs. For a healthier alternative, substitute the heavy cream with low-fat milk or a non-dairy milk like almond or coconut milk. This will still provide creaminess but with fewer calories.
You can also switch up the proteins. If you’re not a fan of chicken, consider using turkey or even diced tofu to make it vegetarian-friendly. Alternatively, you could make a beef version using shredded beef or ground beef seasoned with the same spices for an enticing twist.
For added veggies, think about incorporating bell peppers, zucchini, or even spinach. These additions not only enhance the flavor but also boost the nutritional content of the soup. If you like it spicy, don’t hesitate to throw in some diced jalapeños or a splash of hot sauce to perk things up.
Additionally, you can get creative with your toppings. Swap out the cheese for a dairy-free option, or experiment with fun crunch toppings like crushed corn chips or even sliced avocados for some creaminess. The possibilities are endless!
FAQ
What is Creamy Chicken Enchilada Soup?
Creamy Chicken Enchilada Soup is a savory and rich dish that combines shredded chicken, enchilada sauce, creamy broth, corn, and black beans, all topped with cheese and garnishes.
How long does it take to make Creamy Chicken Enchilada Soup?
It typically takes around 30 to 40 minutes to prepare and cook this delicious soup.
Can I use rotisserie chicken for the soup?
Absolutely! Using rotisserie chicken is a convenient option that can save you time and enhance the flavor of your soup.
Is Creamy Chicken Enchilada Soup freezable?
Yes! You can freeze the soup for up to three months. Just make sure to store it in an airtight container.
What can I serve with Creamy Chicken Enchilada Soup?
This soup pairs beautifully with warm tortillas, tortilla chips, or even a fresh salad for a complete meal. Enjoy!
Creamy Chicken Enchilada Soup
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded
- 1 can (10 oz) enchilada sauce
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup corn (frozen or canned)
- 1 cup black beans (canned, drained and rinsed)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- to taste salt and pepper
- 1 cup shredded cheese (cheddar or Mexican blend)
- for garnish tortilla strips
- for garnish chopped cilantro
Instructions
Preparation
- Heat a large pot over medium heat and add the shredded chicken along with the enchilada sauce and chicken broth. Stir and bring to a gentle simmer for about 10 minutes.
- Add corn and black beans, stirring well. Continue to simmer for an additional 10 minutes to meld the flavors and soften the ingredients.
Cooking
- Stir in the heavy cream, followed by cumin, chili powder, and salt and pepper to taste. Simmer for an additional 5 to 10 minutes while stirring occasionally.
Serving
- Ladle the soup into bowls and top with shredded cheese, tortilla strips, and fresh cilantro. Serve with warm tortillas or tortilla chips.
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