When a chill settles in the air and comfort food calls, few dishes can light up your evening like a bowl of creamy chicken enchilada soup. This delightful recipe blends the rich flavors of traditional Mexican enchiladas with the soothing texture of a warm soup, making it a go-to for busy weeknights or cozy gatherings. With a short ingredient list and kitchen-friendly steps, it’s an easy hug in a bowl, perfect for hungry bellies and happy hearts.
Why you’ll love this dish
One of the best things about this creamy chicken enchilada soup is its versatility. It’s perfect for a quick weeknight dinner, a filling lunch, or even a cheerful holiday feast. Packed with protein, this dish is both satisfying and delicious, making it kid-approved and parent-friendly all at once. Plus, the warm, hearty flavors will leave you feeling nourished and comforted.
“This soup is my go-to recipe when I need something quick and comforting! It’s rich, creamy, and so flavorful!” — A Happy Home Cook
Preparing Creamy Chicken Enchilada Soup
Creating this comforting soup is a breeze. With just a few simple steps, you’ll have a pot of warm, flavorful goodness ready to enjoy. Let’s break down the process so you know exactly what to expect.
What you’ll need
- 2 cups cooked, shredded chicken
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 can (10 oz) enchilada sauce
- 1 cup corn kernels (fresh or frozen)
- 1 cup black beans, rinsed and drained
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Chopped cilantro for garnish
- Sour cream and lime wedges for serving
Feel free to use rotisserie chicken or leftovers to make prep even faster. For a lighter version, you can substitute with low-fat cream or coconut milk, depending on your dietary preferences!
Step-by-step instructions
- In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic; sauté until they are soft and fragrant, about 5 minutes.
- Stir in the shredded chicken, chicken broth, enchilada sauce, corn, black beans, cumin, and chili powder. Mix well to combine all the flavors.
- Bring the mixture to a simmer and cook for 15 minutes. This allows all those delicious flavors to meld perfectly.
- Add the heavy cream, season it with salt and pepper, and cook for another 5 minutes until everything is heated through and creamy.
- Serve hot, garnished with chopped cilantro, and pair with sour cream and lime wedges for that fresh punch.
Best ways to enjoy it
When it comes to serving this creamy chicken enchilada soup, get creative! Consider serving it in rustic bowls topped with a generous dollop of sour cream, some fresh lime wedges, and a sprinkle of chopped cilantro. It pairs beautifully with warm tortillas or crispy tortilla chips for a delightful contrast in textures. For sides, a simple green salad or some Mexican rice can complement the meal nicely.
Storage and reheating tips
Leftovers? Yes, please! This soup stores well in the refrigerator for up to 3-4 days, thanks to its rich ingredients. For longer storage, you can freeze the soup in an airtight container for up to 3 months. To reheat, simply warm it up on the stove, adding a splash of chicken broth if needed, to return its creamy texture.
Helpful cooking tips
- Make ahead: Prepare the soup a day in advance and let the flavors develop overnight in the fridge.
- Spice level: Adjust the chili powder based on your preference for heat. You can even add chopped jalapeños for an extra kick.
- Thicken it up: If you desire a thicker consistency, consider adding a tablespoon of cornstarch mixed with water after the soup simmers.
Creative twists
Feel free to play around with this recipe to suit your taste. Substitute shredded turkey for chicken, or add different beans, like pinto or kidney beans. For a vegetarian option, swap chicken for roasted vegetables and use vegetable broth. Top it off with avocado slices or crumbled queso fresco for a delightful twist.
Common questions
1. How long does it take to prepare this soup?
The total cooking time is about 30-40 minutes, making it a fantastic option for a quick dinner.
2. Can I use uncooked chicken?
Yes! If using uncooked chicken, you can add it to the pot first and cook it through before shredding.
3. What can I use instead of heavy cream?
You might try using half-and-half or coconut milk for a lighter version.
4. Is it okay to freeze this soup?
Absolutely! Just ensure it’s in an airtight container, and it will stay good for up to 3 months in the freezer.
5. Can I add more vegetables?
Certainly! Feel free to add diced bell peppers, zucchini, or even spinach to increase the nutritional content.
6. What if I don’t have enchilada sauce?
You can substitute with a combination of tomato sauce, taco seasoning, and a bit of hot sauce for that enchilada flavor.
7. How spicy is this soup?
The spice level can be adjusted easily; if you want it mild, go light on the chili powder.
8. Is this soup gluten-free?
Yes, all the ingredients listed are gluten-free. Just check the labels on canned products to be sure.
Explore the creamy goodness of chicken enchilada soup tonight. For more delicious recipes, check our Soup Recipes, Mexican Dishes, and don’t miss out on our favorites like Enchiladas and Comforting Soups.
Creamy Chicken Enchilada Soup
Ingredients
Method
- In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic; sauté until they are soft and fragrant, about 5 minutes.
- Stir in the shredded chicken, chicken broth, enchilada sauce, corn, black beans, cumin, and chili powder. Mix well to combine all the flavors.
- Bring the mixture to a simmer and cook for 15 minutes to meld the flavors.
- Add the heavy cream, season it with salt and pepper, and cook for another 5 minutes until everything is heated through and creamy.
- Serve hot, garnished with chopped cilantro, sour cream, and lime wedges.
Notes
👉 Follow us on Pinterest for the latest updates! for more delicious recipe