Creamy Chicken Enchilada Soup

why make this recipe

Creamy Chicken Enchilada Soup is a comforting dish that brings the flavors of traditional enchiladas into a warm and hearty soup. It’s perfect for a chilly evening, providing a delightful mix of spices, creaminess, and satisfying chicken. Plus, it’s easy to prepare and can be ready in under an hour, making it a great choice for busy weeknights or family gatherings.

how to make Creamy Chicken Enchilada Soup

Ingredients :

• 1 pound boneless, skinless chicken breasts
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes with green chilies
• 1 can (10 oz) red enchilada sauce
• 4 cups chicken broth
• 1 cup heavy cream
• 1 cup corn (frozen or canned)
• 1 cup black beans (cooked or canned, rinsed)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 cup shredded cheese (cheddar or Mexican blend)
• Tortilla strips for garnish
• Sour cream for garnish
• Fresh cilantro for garnish

Directions :

1. In a large pot, cook the chicken over medium heat until no longer pink. Remove from the pot, shred, and set aside.
2. In the same pot, add onion and garlic, sautéing until softened.
3. Stir in diced tomatoes, enchilada sauce, chicken broth, and spices. Bring to a boil.
4. Reduce heat and add the shredded chicken, cream, corn, and black beans. Simmer for about 15 minutes.
5. Adjust seasoning with salt and pepper.
6. Serve hot, topped with shredded cheese, tortilla strips, sour cream, and cilantro.

how to serve Creamy Chicken Enchilada Soup

Serve the soup hot, garnished with a generous sprinkle of shredded cheese, a handful of crispy tortilla strips, a dollop of sour cream, and some fresh cilantro. This soup pairs well with crusty bread or warm tortillas for a complete meal.

how to store Creamy Chicken Enchilada Soup

Cool the soup to room temperature before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. If you want to keep it longer, you can freeze the soup for up to 2-3 months. Thaw it overnight in the refrigerator before reheating.

tips to make Creamy Chicken Enchilada Soup

• You can use rotisserie chicken to save time. Just shred and add it to the soup.
• For added spice, include more chili powder or diced jalapeños.
• Adjust the creaminess by adding more or less heavy cream based on your preference.

variation

You can easily turn this soup into a vegetarian option by replacing the chicken with diced zucchini or bell peppers and using vegetable broth instead of chicken broth.

FAQs

Can I use other types of beans?

Yes! You can substitute black beans with kidney beans or pinto beans based on your preference.

Can I make this soup in advance?

Absolutely! This soup can be made ahead of time and reheated before serving. The flavors will meld together nicely.

Is there a gluten-free version?

Yes! Ensure that the enchilada sauce and chicken broth you use are gluten-free. Most canned options should work, but always check the labels.

Creamy Chicken Enchilada Soup

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• Author: olivia
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Diet: Gluten-Free

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Description

A warm and hearty soup that captures the flavors of traditional enchiladas, perfect for chilly evenings.

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Ingredients

Scale 1x2x3x

• 1 pound boneless, skinless chicken breasts
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes with green chilies
• 1 can (10 oz) red enchilada sauce
• 4 cups chicken broth
• 1 cup heavy cream
• 1 cup corn (frozen or canned)
• 1 cup black beans (cooked or canned, rinsed)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 cup shredded cheese (cheddar or Mexican blend)
• Tortilla strips for garnish
• Sour cream for garnish
• Fresh cilantro for garnish

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Instructions

1. In a large pot, cook the chicken over medium heat until no longer pink. Remove from the pot, shred, and set aside.
2. In the same pot, add onion and garlic, sautéing until softened.
3. Stir in diced tomatoes, enchilada sauce, chicken broth, and spices. Bring to a boil.
4. Reduce heat and add the shredded chicken, cream, corn, and black beans. Simmer for about 15 minutes.
5. Adjust seasoning with salt and pepper.
6. Serve hot, topped with shredded cheese, tortilla strips, sour cream, and cilantro.

Notes

Use rotisserie chicken to save time. Adjust the creaminess by adding more or less heavy cream based on your preference.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 6g
• Sodium: 800mg
• Fat: 18g
• Saturated Fat: 9g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 7g
• Protein: 25g
• Cholesterol: 70mg