why make this recipe
Creamy Chicken Enchilada Soup is a perfect dish for busy weeknights or cozy weekends. It combines the flavors of traditional enchiladas into a hearty and comforting soup. This recipe is not just tasty but also quick and easy to prepare. You’ll love how it warms you from the inside out while being simple enough for anyone to create at home.
how to make Creamy Chicken Enchilada Soup
Ingredients:
- 2 cups cooked chicken, shredded
- 1 can (10 oz) red enchilada sauce
- 4 cups chicken broth
- 1 cup heavy cream
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn (frozen or canned)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Chopped cilantro for garnish
- Lime wedges for serving
Directions:
- In a large pot, sauté the diced onion and garlic over medium heat until soft.
- Add the shredded chicken, enchilada sauce, chicken broth, black beans, corn, cumin, and chili powder. Stir to combine and bring to a simmer.
- Reduce heat and stir in the heavy cream. Allow the soup to heat through, about 5 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped cilantro and lime wedges.
how to serve Creamy Chicken Enchilada Soup
You can serve this soup in bowls, topped with fresh cilantro and a lime wedge on the side. It’s great with tortilla chips or crusty bread for dipping. For an extra kick, add sliced jalapeños or a sprinkle of cheese on top.
how to store Creamy Chicken Enchilada Soup
Store any leftovers in an airtight container in the refrigerator. The soup will keep well for about 3 to 4 days. If you’d like to store it longer, you can freeze it in freezer-safe bags for up to 3 months. Just remember to let it cool before freezing.
tips to make Creamy Chicken Enchilada Soup
- Use rotisserie chicken for a quick shortcut.
- Adjust the thickness by adding more or less chicken broth.
- For added flavor, you can toss in some diced bell peppers or zucchini while cooking the onions.
- If you like your soup spicy, increase the chili powder or add some diced green chilies.
variation
You can customize this soup to your taste. Try replacing the chicken with shredded beef or even tofu for a vegetarian option. You could also experiment with different beans or add more vegetables like spinach or tomatoes for extra nutrition.
FAQs
1. Can I use leftover turkey instead of chicken?
Yes, shredded turkey works wonderfully in this soup and gives it a delicious flavor.
2. Is it possible to make this soup dairy-free?
Absolutely! You can substitute the heavy cream with coconut milk or a dairy-free cream alternative.
3. Can I make this soup in a slow cooker?
Yes, just add all the ingredients (except for the cream) to the slow cooker and cook on low for 6-8 hours. Stir in the cream before serving.
Enjoy this hearty dish that brings warmth and comfort any day of the week!
Creamy Chicken Enchilada Soup
Ingredients
Method
- In a large pot, sauté the diced onion and garlic over medium heat until soft.
- Add the shredded chicken, enchilada sauce, chicken broth, black beans, corn, cumin, and chili powder. Stir to combine and bring to a simmer.
- Reduce heat and stir in the heavy cream. Allow the soup to heat through, about 5 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped cilantro and lime wedges.
- It's great with tortilla chips or crusty bread for dipping.
- For an extra kick, add sliced jalapeños or a sprinkle of cheese on top.