why make this recipe
Creamy Chicken Enchilada Soup is a delightful twist on traditional enchiladas. This recipe combines comfort and flavor into a smooth and hearty soup. Loaded with chicken, beans, corn, and a rich cream base, it’s perfect for chilly evenings or any time you crave something warm and satisfying. Plus, it’s an easy recipe that can be made in one pot, making cleanup a breeze!
how to make Creamy Chicken Enchilada Soup
Ingredients :
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 can (15 oz) enchilada sauce
- 1 cup heavy cream
- 1 cup corn (frozen or canned)
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup diced tomatoes with green chilies
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
- Tortilla strips for serving
Directions :
- In a large pot, sauté the onion and garlic until softened.
- Add the shredded chicken, chicken broth, enchilada sauce, corn, black beans, and diced tomatoes.
- Stir in the cumin, chili powder, salt, and pepper.
- Bring to a simmer and let cook for 20 minutes.
- Stir in the heavy cream and heat through, but do not boil.
- Serve hot, garnished with fresh cilantro and tortilla strips.
how to serve Creamy Chicken Enchilada Soup
Serve the soup hot with a sprinkle of fresh cilantro on top. You can also add crispy tortilla strips for an extra crunch. Pair it with some warm bread or cornbread for a complete meal. This soup also makes a great appetizer for larger gatherings.
how to store Creamy Chicken Enchilada Soup
Store any leftover soup in an airtight container 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 for up to three months. Just make sure to let it cool completely before transferring it to a freezer-safe container.
tips to make Creamy Chicken Enchilada Soup
- Use rotisserie chicken for quicker preparation.
- Adjust the spiciness by using mild or hot enchilada sauce based on your preference.
- For a thicker soup, blend a portion of the soup before adding the cream.
- Garnish with avocado slices or shredded cheese for added flavor.
variation
You can make this soup vegetarian by replacing the chicken with additional beans or veggies like zucchini and bell peppers. You can also use vegetable broth instead of chicken broth for a fully vegetarian dish.
FAQs
Can I use leftover chicken for this soup?
Yes, leftover chicken is perfect for this recipe. Just shred or chop it and add it to the soup.
Can I make this soup ahead of time?
Absolutely! You can make it a day in advance. Just reheat it on the stovetop before serving.
Is this soup spicy?
The spice level can be adjusted based on the enchilada sauce you choose. Use a mild version for less heat or a spicy one for a kick!
Creamy Chicken Enchilada Soup
Ingredients
Main ingredients
- 2 cups cooked chicken, shredded Can use rotisserie chicken for quicker preparation.
- 4 cups chicken broth Can use vegetable broth for a vegetarian version.
- 1 can (15 oz) enchilada sauce Adjust spiciness by choosing mild or hot sauce.
- 1 cup heavy cream For a thicker soup, blend a portion before adding cream.
- 1 cup corn (frozen or canned)
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup diced tomatoes with green chilies
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
- Tortilla strips for serving
Instructions
Preparation
- In a large pot, sauté the onion and garlic until softened.
- Add the shredded chicken, chicken broth, enchilada sauce, corn, black beans, and diced tomatoes.
- Stir in the cumin, chili powder, salt, and pepper.
- Bring to a simmer and let cook for 20 minutes.
- Stir in the heavy cream and heat through, but do not boil.