Creamy Chicken Enchilada Soup
The Best Comfort Food You’ll Ever Make
Ever walked into a cozy kitchen with the aroma of spices and chicken swirling in the air? That’s Creamy Chicken Enchilada Soup for you! This soup combines all the richness of traditional enchiladas without the hassle. It’s creamy, fragrant, and oh-so-irresistible. Plus, it’s super quick and just one pot to clean up after! 😍
Why Make This Recipe
Why not whip up a pot of this deliciousness? Here’s why you’ll love it:
- Easy Cleanup: Seriously, who wants to wash a million pots? Not you!
- Family-Friendly: Kids love it, and you can make it as spicy or mild as you want.
- Affordable Ingredients: It’s comforting food that won’t break the bank.
You don’t need fancy stuff — just these basics!
- 2 cups cooked, shredded chicken
- 4 cups chicken broth
- 1 can (10 oz) enchilada sauce
- 1 cup heavy cream
- 1 cup corn (frozen or canned)
- 1 can (black or pinto beans, rinsed and drained)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or Mexican blend)
- Chopped cilantro for garnish
Directions
Ready to make some magic happen? Just follow these simple steps:
- In a large pot, sauté onion and garlic until softened.
- Add the shredded chicken, chicken broth, enchilada sauce, corn, beans, cumin, chili powder, salt, and pepper.
- Bring the mixture to a simmer for about 15 minutes.
- Stir in the heavy cream and cheese until melted.
- Serve warm, and don’t forget to garnish with chopped cilantro!
How to Make Creamy Chicken Enchilada Soup (Overview)
Making this creamy goodness is a breeze. Start by sautéing the onion and garlic—you can’t skip this step; it makes everything taste divine. Then, toss in your proteins and broth, along with all those vibrant spices. Let it simmer like a warm hug for 15 minutes before mixing in that glorious cream and cheese. Trust me, your taste buds will thank you! 😋
How to Serve Creamy Chicken Enchilada Soup
Serve this delightful soup in your favorite bowls and top it off with crunchy tortilla strips. Maybe add some fresh avocado slices and a sprinkle of lime for a pop of color? The inviting aroma will have everyone at the table asking for seconds—if not thirds!
How to Store Creamy Chicken Enchilada Soup
Got leftovers? Store them in an airtight container in the fridge for up to 4 days. If you want to keep it longer, freeze it for about 3 months. When you’re ready to enjoy it again, just reheat on the stove until warmed through. Easy peasy!
Tips to Make Creamy Chicken Enchilada Soup
- Chicken Options: Use leftovers from a rotisserie chicken if you’re short on time!
- Spice Things Up: If you like heat, add some diced jalapeños while sautéing the onions.
- Creaminess Level: Adjust the cream to your taste—more for a richer soup, less if you’re looking to lighten it up.
Variations
Want to switch it up? Try a vegan version by substituting chicken with jackfruit or mushrooms and using coconut cream in place of heavy cream. You’ll still get that comforting vibe!
FAQs
Can I use frozen chicken?
Yes, you can add frozen chicken directly; just allow for a slightly longer cooking time.
What can I substitute for heavy cream?
You can use half-and-half or coconut cream for a lighter version.
Is it freezer-friendly?
Absolutely! Just make sure to let it cool before freezing, and it will stay good for about 3 months.
📌 Pin this recipe for your next cozy dinner night!
Creamy Chicken Enchilada Soup
Ingredients
Method
- In a large pot, sauté onion and garlic until softened.
- Add the shredded chicken, chicken broth, enchilada sauce, corn, beans, cumin, chili powder, salt, and pepper.
- Bring the mixture to a simmer for about 15 minutes.
- Stir in the heavy cream and cheese until melted.
- Serve warm, and don’t forget to garnish with chopped cilantro!
