why make this recipe
Creamy Chicken Enchilada Soup is a comforting dish filled with rich flavors. It combines tender chicken, beans, and corn in a delicious broth with a touch of heavy cream. This soup is perfect for a quick weeknight dinner or when you want to enjoy something warm and hearty. It’s also customizable, so you can add your favorite toppings or adjust the spices to your liking.
how to make Creamy Chicken Enchilada Soup
Ingredients:
- 2 cups cooked, shredded chicken
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can (10 oz) red enchilada sauce
- 4 cups chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (fresh or frozen)
- 1 cup heavy cream
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Shredded cheese for topping
- Chopped cilantro for garnish
Directions:
- In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic. Cook until the onion is translucent.
- Stir in the shredded chicken, enchilada sauce, chicken broth, black beans, corn, chili powder, and cumin. Bring the mixture to a simmer.
- Reduce the heat and add the heavy cream, stirring well to combine. Season with salt and pepper to taste.
- Allow the soup to simmer for about 10-15 minutes to blend the flavors.
- Serve hot, topped with shredded cheese and chopped cilantro.
how to serve Creamy Chicken Enchilada Soup
Serve the Creamy Chicken Enchilada Soup hot in bowls. Top each serving with shredded cheese and a sprinkle of chopped cilantro for a fresh touch. This soup pairs well with tortilla chips or crusty bread on the side.
how to store Creamy Chicken Enchilada Soup
To store the soup, let it cool completely and then transfer it to an airtight container. You can keep it in the refrigerator for up to 3-4 days. If you want to store it for a longer period, consider freezing it in portions. This way, you can enjoy it later without sacrificing flavor.
tips to make Creamy Chicken Enchilada Soup
- For extra flavor, you can add diced bell peppers or jalapeños to the soup.
- If you like a spicier soup, add more chili powder or some crushed red pepper flakes.
- Use rotisserie chicken to save time and add great flavor.
- Serve with a squeeze of lime for added zest.
Serving Ideas
You can serve Creamy Chicken Enchilada Soup with warm tortillas, sour cream, or avocado slices. It also goes well with a fresh salad for a complete meal.
Final Thoughts
Creamy Chicken Enchilada Soup is a simple and delicious dish that warms you up from the inside out. With easy-to-find ingredients and straightforward steps, it’s a recipe that you can whip up quickly. Whether for a cozy family dinner or a gathering with friends, this soup is sure to please everyone.
FAQs
1. Can I use any other type of beans?
Yes, you can use pinto beans or kidney beans instead of black beans. They all work well in this soup.
2. Is it possible to make this recipe vegetarian?
Yes! You can use vegetable broth and substitute the chicken with additional beans or vegetables for a vegetarian version.
3. Can I make this soup in advance?
Absolutely! This soup can be made in advance and stored in the fridge. Just reheat it on the stove and add extra cream if needed before serving.
Creamy Chicken Enchilada Soup
Ingredients
Main ingredients
- 2 cups cooked, shredded chicken Use rotisserie chicken for convenience.
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (10 oz) red enchilada sauce
- 4 cups chicken broth
- 1 can (15 oz) black beans, drained and rinsed Pinto or kidney beans can be used instead.
- 1 cup corn (fresh or frozen)
- 1 cup heavy cream
- 1 teaspoon chili powder Add more for extra heat.
- 1 teaspoon cumin
- to taste salt and pepper
- Shredded cheese for topping
- Chopped cilantro for garnish
Instructions
Cooking
- In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic. Cook until the onion is translucent.
- Stir in the shredded chicken, enchilada sauce, chicken broth, black beans, corn, chili powder, and cumin. Bring the mixture to a simmer.
- Reduce the heat and add the heavy cream, stirring well to combine. Season with salt and pepper to taste.
- Allow the soup to simmer for about 10-15 minutes to blend the flavors.
Serving
- Serve hot, topped with shredded cheese and chopped cilantro.