Creamy Chicken Enchilada Soup

why make this recipe

Creamy Chicken Enchilada Soup is a comforting and delicious meal that is perfect for any occasion. It brings together the flavors of enchiladas in a warm, hearty soup. This dish is easy to make and can be ready in about 30 minutes. Whether you’re feeding a family or hosting friends, this soup is sure to please everyone. Plus, it’s packed with protein and veggies, making it a nutritious choice.

Thank you for reading this post, don't forget to subscribe!

how to make Creamy Chicken Enchilada Soup

Ingredients:

• 2 cups cooked chicken, shredded
• 1 can (10 oz) enchilada sauce
• 4 cups chicken broth
• 1 cup heavy cream
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Directions:

1. In a large pot over medium heat, sauté the onion and garlic until softened.
2. Stir in the shredded chicken, enchilada sauce, chicken broth, cumin, chili powder, salt, and pepper.
3. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
4. Add the heavy cream, black beans, and corn, stirring to combine.
5. Heat through for another 5 minutes.
6. Serve hot, garnished with fresh cilantro and lime wedges.

how to serve Creamy Chicken Enchilada Soup

You can serve Creamy Chicken Enchilada Soup in bowls with fresh cilantro sprinkled on top. Adding lime wedges on the side allows everyone to squeeze some zest over their soup, enhancing the flavors. This soup pairs well with tortilla chips or crusty bread for dipping.

how to store Creamy Chicken Enchilada Soup

To store leftovers, let the soup cool to room temperature. Transfer it to an airtight container and place it in the refrigerator. It will stay fresh for about 3 to 4 days. If you want to keep it longer, you can freeze the soup. Just make sure to leave some space in the container for expansion.

tips to make Creamy Chicken Enchilada Soup

• For extra flavor, consider adding diced bell peppers or jalapeños while sautéing the onion and garlic.
• If you like it spicier, you can add more chili powder or even a dash of hot sauce.
• Use leftover rotisserie chicken to save time.
• For a lighter version, you can substitute half-and-half or milk for the heavy cream.

variation

You can customize this soup by adding other vegetables like zucchini, spinach, or diced tomatoes. If you want to make it vegetarian, replace the chicken with more beans or tofu.

FAQs

Can I use different types of beans?
Yes, you can use kidney beans or pinto beans if you prefer.

Can I make this soup ahead of time?
Absolutely! You can make the soup ahead of time, and it reheats well. Just remember to add the cream when you reheat it for the best texture.

Is this soup gluten-free?
Yes, as long as the enchilada sauce you use is gluten-free, this soup can be enjoyed by those with gluten sensitivities.

Print