Creamy Chicken Enchilada Soup

why make this recipe

Creamy Chicken Enchilada Soup is a delightful dish that combines the warmth of chicken soup with the zesty flavors of enchiladas. It offers a unique twist on traditional soup, making it perfect for both cozy nights in and festive gatherings. This soup is not only rich and creamy but also loaded with protein and fiber from the chicken and beans, making it a satisfying meal. Plus, it’s quick to prepare, making it a great option for busy weeknights.

how to make Creamy Chicken Enchilada Soup

Ingredients

• 2 cups shredded cooked chicken
• 1 can (10 oz) red enchilada sauce
• 4 cups chicken broth
• 1 cup heavy cream
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (frozen or canned)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp chili powder
• Salt and pepper to taste
• Chopped cilantro for garnish
• Shredded cheese for topping

Directions

1. In a large pot, combine chicken, enchilada sauce, chicken broth, black beans, corn, garlic powder, onion powder, chili powder, salt, and pepper.
2. Bring to a boil over medium heat.
3. Reduce heat and simmer for about 15 minutes.
4. Stir in heavy cream and heat through.
5. Serve garnished with chopped cilantro and shredded cheese.

how to serve Creamy Chicken Enchilada Soup

Serve Creamy Chicken Enchilada Soup hot in bowls, topped with fresh cilantro and a generous sprinkle of shredded cheese. You can also add tortilla chips for a nice crunch or a dollop of sour cream for extra creaminess. Pair this soup with a simple side salad or some warm bread for a complete meal.

how to store Creamy Chicken Enchilada Soup

Allow any leftover soup to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3 days. If you want to keep it longer, the soup can be frozen for up to 3 months. Just ensure to portion it out in freezer-safe containers, leaving some space for expansion.

tips to make Creamy Chicken Enchilada Soup

• Use rotisserie chicken to save time and add flavor.
• Adjust the spices to suit your taste; if you like it spicier, add some diced jalapeños or hot sauce.
• For a lighter version, use half-and-half instead of heavy cream.
• If you prefer a thicker soup, blend some of the soup and stir it back in.

variation

You can easily make a vegetarian version by using black beans, corn, and vegetable broth instead of chicken. Add more vegetables like bell peppers, zucchini, or spinach for extra nutrition and flavor. You can also replace the chicken with shredded tofu for a plant-based option.

FAQs

Can I use fresh chicken instead of cooked chicken?
Yes, you can cook fresh chicken in the pot before adding the other ingredients. Just ensure it’s fully cooked before shredding.

Can I make this recipe in a slow cooker?
Absolutely! Combine all the ingredients in your slow cooker and cook on low for 6-8 hours. Add the heavy cream during the last 30 minutes of cooking.

Can I make this soup dairy-free?
Yes, you can replace the heavy cream with coconut milk or a non-dairy cream substitute. Be aware that using different creams may alter the flavor slightly.

Creamy Chicken Enchilada Soup

A delightful twist on traditional chicken soup, combining creamy texture with zesty enchilada flavors, perfect for cozy nights or festive gatherings.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: Mexican

Calories: 350

Ingredients Method Notes

Ingredients

  

For the Soup

• 2 cups shredded cooked chicken Use rotisserie chicken to save time.
• 1 can (10 oz) red enchilada sauce
• 4 cups chicken broth
• 1 cup heavy cream Can substitute with half-and-half for a lighter version.
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (frozen or canned)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp chili powder Adjust to taste for more heat.
• Salt and pepper to taste
• Chopped cilantro for garnish
• Shredded cheese for topping

Method

 

Cooking

1. In a large pot, combine chicken, enchilada sauce, chicken broth, black beans, corn, garlic powder, onion powder, chili powder, salt, and pepper.
2. Bring to a boil over medium heat.
3. Reduce heat and simmer for about 15 minutes.
4. Stir in heavy cream and heat through.

Notes

Serve hot in bowls, topped with fresh cilantro and shredded cheese. Consider adding tortilla chips for crunch or sour cream for extra creaminess. Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.