Why Make This Recipe
Creamy Chicken Enchilada Soup is a delightful dish that combines the rich flavors of chicken and enchilada sauce with a creamy texture. This soup is not only comforting but also easy to make, making it perfect for busy weeknights or cold days when you need something warm and filling. It’s a great way to utilize leftover chicken and can easily be tailored to suit your family’s tastes.
How to Make Creamy Chicken Enchilada Soup
Ingredients:
- 2 cups shredded cooked chicken
- 1 can (15 oz) enchilada sauce
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup corn (frozen or canned)
- 1 can (15 oz) black beans, drained and rinsed
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or pepper jack)
- Chopped cilantro for garnish
- Lime wedges for serving
Directions:
- In a large pot, combine chicken, enchilada sauce, and chicken broth.
- Bring to a simmer over medium heat.
- Stir in heavy cream, corn, black beans, chili powder, cumin, and season with salt and pepper.
- Let the soup simmer for about 10-15 minutes until heated through.
- Serve hot, topped with shredded cheese, cilantro, and lime wedges.
How to Serve Creamy Chicken Enchilada Soup
Serve Creamy Chicken Enchilada Soup hot in bowls. Top it off with a generous amount of shredded cheese and sprinkle with fresh cilantro. Don’t forget to add lime wedges on the side. The lime juice adds a fresh kick that elevates the flavor of the soup. This soup pairs well with tortilla chips or crusty bread for dipping.
How to Store Creamy Chicken Enchilada Soup
If you have leftovers, let the soup cool before transferring it to an airtight container. Store in the refrigerator for up to 3 days. You can also freeze the soup for up to 3 months. To reheat, simply thaw it in the fridge overnight and warm it on the stove over medium heat, stirring frequently until heated through.
Tips to Make Creamy Chicken Enchilada Soup
- For added flavor, sauté some onions and garlic in the pot before adding the chicken and other ingredients.
- If you want more spice, consider adding diced jalapeños or a splash of hot sauce.
- You can use rotisserie chicken for a faster option, saving you time on cooking the chicken.
- For a lighter version, you can substitute heavy cream with half-and-half or a non-dairy milk.
Variation
You can customize this soup to your liking. Consider adding diced bell peppers or zucchini for extra veggies. You can also swap out the black beans for pinto beans or kidney beans. If you’re looking for a vegetarian option, simply replace the chicken with more beans or tempeh.
FAQs
Can I use raw chicken in this recipe?
Yes, you can use raw chicken. Just chop it into small pieces and cook it in the pot for about 10 minutes before adding the other ingredients.
Can I make this recipe in a slow cooker?
Absolutely! Combine all the ingredients (except the cream) in the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Add the cream in the last 30 minutes.
What can I serve with this soup?
Tortilla chips, cornbread, or a fresh salad pair well with this soup. You could also serve it with a side of rice or nachos for a more filling meal.
Creamy Chicken Enchilada Soup
Ingredients
Method
- In a large pot, combine shredded chicken, enchilada sauce, and chicken broth.
- Bring to a simmer over medium heat.
- Stir in heavy cream, corn, black beans, chili powder, cumin, and season with salt and pepper.
- Let the soup simmer for about 10-15 minutes until heated through.
- Serve hot, topped with shredded cheese, cilantro, and lime wedges.