I love nothing more than a cozy, comforting bowl of Creamy Chicken Enchilada Soup. It’s creamy, flavorful, and perfect for chilly evenings spent with family. Every spoonful is packed with warmth and just a little kick from the enchilada sauce.
Growing up, my dad James made sure we always had a delicious meal ready for us after a long day. He often turned to his beloved soups, and this one reminds me of evenings spent in our cozy kitchen with the whole family gathered around the table.
Your Ingredients List
- 2 cups cooked chicken, shredded
- 1 can (10 oz) enchilada sauce
- 4 cups chicken broth
- 1 cup heavy cream
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup corn, frozen or canned
- 1 can (15 oz) black beans, drained and rinsed
- 1 teaspoon cumin
- Salt and pepper to taste
- Chopped cilantro and lime wedges for garnish
My Go-To Equipment
- Large pot
- Wooden spoon
- Measuring cups and spoons
- Cutting board and knife
The Simple Steps to Follow
- Sauté the onions and garlic in a large pot over medium heat until softened.
- Add the shredded chicken, enchilada sauce, chicken broth, corn, black beans, cumin, salt, and pepper. Bring to a boil.
- Reduce heat and stir in the heavy cream.
- Simmer for about 10-15 minutes to let the flavors meld.
- Serve hot, garnished with chopped cilantro and lime wedges.
Healthy Twists on a Classic
You can make this soup even healthier by using low-fat cream or substituting it with coconut milk. Try adding more vegetables like diced bell peppers or zucchini for added nutrients. You can also go gluten-free by ensuring your enchilada sauce is certified gluten-free.
Serving Suggestions From My Table
I love to serve this soup with warm tortillas on the side or even some crispy tortilla chips. It’s perfect with a sprinkle of fresh cheese on top or a dollop of sour cream for a rich finish. A fresh lime wedge adds a great zing!
Getting It Just Right
Timing is key! Make sure to keep an eye on the heat when you bring the soup to a boil. Allowing it to simmer gently after adding the cream helps bring out all the flavors. Taste and adjust the seasoning as you go; it’s all about finding that perfect balance.
How to Store Leftovers
Store any leftover soup in an airtight container in the fridge for up to 3 days. If you want to keep it longer, freeze it for up to 3 months. Just remember to let it cool completely before freezing, and thaw it in the fridge overnight before reheating.
Enjoy Every Moment
Take your time to savor each bowl of this creamy delight. Gather your loved ones, share stories, and enjoy the warmth this soup brings. It’s more than just food; it’s a way to connect and enjoy each other’s company.
A Few Common Questions
What can I use instead of chicken in Creamy Chicken Enchilada Soup?
You can easily substitute the chicken with shredded beef or turkey for a different flavor. For a vegetarian option, use beans or lentils as the main protein source, and make sure to replace the chicken broth with vegetable broth.
Can Creamy Chicken Enchilada Soup be made in advance?
Yes, you can make this soup a day ahead. Just reheat it on the stove before serving, adding a little more broth or cream if it thickens too much overnight. This allows the flavors to meld even more, making it taste even better.
Can I add more vegetables to Creamy Chicken Enchilada Soup?
Absolutely! You can add any vegetables you like, such as bell peppers, zucchini, or even spinach. Just sauté them along with the onions and garlic to get them nice and tender before adding the rest of the ingredients.
Print
Creamy Chicken Enchilada Soup
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A cozy and comforting bowl of creamy chicken enchilada soup, perfect for chilly evenings.
Ingredients
- 2 cups cooked chicken, shredded
- 1 can (10 oz) enchilada sauce
- 4 cups chicken broth
- 1 cup heavy cream
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup corn, frozen or canned
- 1 can (15 oz) black beans, drained and rinsed
- 1 teaspoon cumin
- Salt and pepper to taste
- Chopped cilantro and lime wedges for garnish
Instructions
- Sauté the onions and garlic in a large pot over medium heat until softened.
- Add the shredded chicken, enchilada sauce, chicken broth, corn, black beans, cumin, salt, and pepper. Bring to a boil.
- Reduce heat and stir in the heavy cream.
- Simmer for about 10-15 minutes to let the flavors meld.
- Serve hot, garnished with chopped cilantro and lime wedges.
Notes
For healthier options, use low-fat cream or substitute with coconut milk. Add more vegetables or ensure the enchilada sauce is gluten-free for specific dietary needs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg
Keywords: soup, enchilada, creamy, chicken, comfort food, Mexican