Why Make This Recipe
Creamy Chicken Enchilada Soup is a delightful dish that combines the rich flavors of traditional enchiladas with the comfort of a warm soup. It’s an easy recipe that brings a mix of spices, creamy ingredients, and wholesome chicken together. This soup is perfect for a cozy night in or to impress guests with minimal effort. Its creamy texture and zesty taste make it a favorite for families and friends.
How to Make Creamy Chicken Enchilada Soup
Ingredients:
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 can (10 oz) enchilada sauce
- 1 cup sour cream
- 1 cup cream cheese
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn
- 1 cup diced tomatoes
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Chopped cilantro and lime wedges for garnish
Directions:
- In a large pot, sauté the onion and garlic until soft.
- Add in the shredded chicken, chicken broth, enchilada sauce, black beans, corn, diced tomatoes, chili powder, and cumin. Stir well.
- Bring to a simmer and cook for 15-20 minutes.
- Reduce heat and stir in sour cream and cream cheese until melted and creamy.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped cilantro and lime wedges.
How to Serve Creamy Chicken Enchilada Soup
Serve this delicious soup hot in bowls. You can top each bowl with chopped cilantro and a wedge of lime for an extra burst of flavor. Pair it with tortilla chips or warm tortillas on the side for a complete meal that everyone will enjoy.
How to Store Creamy Chicken Enchilada Soup
If you have leftovers, store them in an airtight container in the fridge. The soup will stay fresh for 3 to 4 days. You can also freeze the soup for up to 3 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 a quicker version. It adds great flavor and saves time on cooking the chicken.
- Customize the vegetable ingredients based on what you like or have on hand. Bell peppers or zucchini can be a nice addition.
- For a spicier kick, add diced jalapeños or a dash of hot sauce to the soup.
Variation
For a vegetarian version, simply omit the chicken and substitute vegetable broth for chicken broth. You can add more beans or other vegetables like diced zucchini and bell peppers for added texture and nutrition.
FAQs
Can I make this soup in advance?
Yes, you can make the soup ahead of time. Just store it in the fridge and reheat before serving.
Can I use different types of beans?
Absolutely! If you prefer, you can use pinto beans or kidney beans instead of black beans.
Is there a way to make this soup healthier?
You can use low-fat cream cheese and sour cream to reduce calories. Additionally, adding more veggies will boost the nutritional value.
Creamy Chicken Enchilada Soup
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use rotisserie chicken for convenience.
- 4 cups chicken broth Can substitute with vegetable broth for a vegetarian version.
- 1 can (10 oz) enchilada sauce
- 1 cup sour cream Use low-fat for a healthier option.
- 1 cup cream cheese Can use low-fat cream cheese.
- 1 can (15 oz) black beans, drained and rinsed Substitutes like pinto or kidney beans can be used.
- 1 cup corn Fresh, frozen, or canned corn works.
- 1 cup diced tomatoes
- 1 onion diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Chopped cilantro and lime wedges for garnish
Instructions
Preparation
- In a large pot, sauté the onion and garlic until soft.
- Add in the shredded chicken, chicken broth, enchilada sauce, black beans, corn, diced tomatoes, chili powder, and cumin. Stir well.
- Bring to a simmer and cook for 15-20 minutes.
- Reduce heat and stir in sour cream and cream cheese until melted and creamy.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped cilantro and lime wedges.
