Why Make This Recipe
Creamy Chicken Enchilada Soup is a hearty and comforting dish that warms you from the inside out. It combines tender chicken, zesty enchilada sauce, and rich cream to create a deliciously creamy flavor that everyone will love. It’s perfect for family dinners, game days, or when you need a cozy meal on a chilly evening. Plus, it’s quick and easy to make, which is great for busy nights!
How to Make Creamy Chicken Enchilada Soup
To prepare this comforting soup, you will need a few simple ingredients. The cooking method is straightforward, making it accessible for cooks of all skill levels.
Ingredients:
- 2 cups cooked chicken, shredded
- 1 can (10 oz) enchilada sauce
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup corn
- 1 cup black beans, drained and rinsed
- 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:
- In a large pot, sauté the diced onion and minced garlic until soft.
- Add the shredded chicken, enchilada sauce, chicken broth, corn, black beans, cumin, chili powder, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for about 15 minutes.
- Stir in the heavy cream and heat through.
- Serve hot, garnished with fresh cilantro and lime wedges.
How to Serve Creamy Chicken Enchilada Soup
Serve Creamy Chicken Enchilada Soup hot, straight from the pot. Garnish it with fresh cilantro for added flavor and a pop of color. Lime wedges on the side add a nice zesty touch. You can pair it with tortilla chips or warm bread for a complete meal.
How to Store Creamy Chicken Enchilada Soup
To store leftover soup, let it cool completely, then transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. If you want to store it for longer, you can freeze it for up to 2 months. Just be sure to thaw it in the refrigerator before reheating.
Tips to Make Creamy Chicken Enchilada Soup
- You can use rotisserie chicken for a faster preparation time.
- Adjust the spices to your taste. Add more chili powder if you like it spicier!
- For a thicker soup, reduce the amount of chicken broth.
Variation
For a vegetarian version, you can substitute the chicken with cooked lentils or additional beans. You can also add diced bell peppers for extra crunch and flavor.
FAQs
Q: Can I use frozen chicken?
A: Yes, you can use frozen chicken. Just cook it fully before shredding.
Q: Is this soup gluten-free?
A: Yes, this soup is gluten-free as long as the enchilada sauce used is gluten-free.
Q: Can I make this soup in a slow cooker?
A: Yes, you can combine all the ingredients (except the heavy cream) in a slow cooker and cook on low for 6-8 hours. Stir in the cream before serving.
Creamy Chicken Enchilada Soup
Ingredients
Method
- In a large pot, sauté the diced onion and minced garlic until soft.
- Add the shredded chicken, enchilada sauce, chicken broth, corn, black beans, cumin, chili powder, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for about 15 minutes.
- Stir in the heavy cream and heat through.
- Serve hot, garnished with fresh cilantro and lime wedges.