Name: Creamy Chicken Enchilada Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 2 cups cooked chicken, shredded; 1 can (10 oz) enchilada sauce; 4 cups chicken broth; 1 cup heavy cream; 1 cup corn; 1 cup black beans, drained and rinsed; 1 cup diced tomatoes; 1 teaspoon cumin; 1 teaspoon chili powder; Salt and pepper to taste; Chopped cilantro for garnish; Shredded cheese for topping; Tortilla chips or strips for serving

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Creamy Chicken Enchilada Soup is one of those recipes that immediately warms your soul, perfect for chilly nights or hectic weeknights when you crave comfort without a lot of fuss. With its rich, velvety texture and a delightful kick from the enchilada sauce, this soup has a way of bringing everyone to the table. It’s not just about simple ingredients; it’s about creating a dish that feels like a warm hug in a bowl. Whether you’re feeding the family or entertaining friends, this soup will surely become a go-to in your rotation.

Why you’ll love this dish
This Creamy Chicken Enchilada Soup stands out for several reasons. First off, it comes together quickly, making it ideal for busy weeknights. On top of that, it’s budget-friendly, utilizing cooked chicken and pantry staples. If you’re looking for a meal that pleases kids and adults alike, look no further. It’s rich enough to satisfy, yet light enough not to weigh you down—perfect for any occasion, from casual family dinners to cozy gatherings with friends.

“This soup is everything I needed on a cold winter’s night. It’s creamy, full of flavor, and so easy to make! My kids won’t stop asking for it!”

The cooking process explained
Making Creamy Chicken Enchilada Soup is as easy as it is delicious. You’ll start by simmering your base ingredients, then add your chicken and spices for that incredible flavor. The final touch is incorporating heavy cream to achieve that luxurious touch. In just a matter of minutes, you’ll have a heartwarming dish ready to impress your family.

What you’ll need
To whip up this savory soup, gather the following ingredients:

2 cups cooked chicken, shredded
1 can (10 oz) enchilada sauce
4 cups chicken broth
1 cup heavy cream
1 cup corn
1 cup black beans, drained and rinsed
1 cup diced tomatoes
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper to taste
Chopped cilantro for garnish
Shredded cheese for topping
Tortilla chips or strips for serving

These ingredients create a well-balanced flavor profile, but feel free to swap out the black beans for pinto beans or use low-fat cream to lighten it up.

Step-by-step instructions

In a large pot, combine the chicken broth, enchilada sauce, diced tomatoes, corn, and black beans. Bring the mixture to a simmer over medium heat.
Once simmering, add the shredded chicken, cumin, chili powder, salt, and pepper. Stir everything together to combine.
Decrease the heat, and then stir in the heavy cream, allowing the soup to heat through without reaching a boil.
Serve hot, garnished with chopped cilantro and shredded cheese.
Pair with tortilla chips or strips for an extra crunch.

Best ways to enjoy it
This soup shines on its own but can be even better when enjoyed with a few extras. Consider serving it with warm, crusty bread or alongside a light salad for a complete meal. Adding a dollop of sour cream or a squeeze of fresh lime can elevate those flavors to new heights. Don’t forget those crispy tortilla chips or strips—they add the perfect crunch and are a fun way to dip!

Storage and reheating tips
To store leftovers, let the soup cool to room temperature before transferring it to an airtight container. It can stay good in the refrigerator for up to three days. If you’re looking to freeze it, place it in a freezer-safe container where it’ll keep for up to three months. When reheating, do so gently on the stove or microwave, stirring well to maintain that creamy texture.

Helpful cooking tips
For a richer flavor, consider roasting your vegetables before adding them to the soup. If you’re short on time, you can use a rotisserie chicken—just shred it and toss it in. Fresh herbs, like cilantro or even jalapeños, can add an additional layer of flavor, so don’t hesitate to experiment!

Creative twists
This soup is wonderfully adaptable! Try adding diced bell peppers for added crunch, or mix in different cheese varieties for a flavor boost. For a spicier version, include sliced jalapeños or chipotle in adobo. If you’re following a gluten-free diet, just make sure your enchilada sauce and broth are certified gluten-free.

Common questions

How long does it take to prepare this soup?

From start to finish, you’ll need about 30 minutes to prepare this creamy chicken enchilada soup, making it perfect for weeknight dinners.

Can I use frozen chicken?

Absolutely! Just cook it thoroughly before shredding. You may need to increase the cooking time slightly to ensure everything warms through.

Is this soup suitable for meal prep?

Yes, it’s great for meal prep! Just store portions in the refrigerator or freezer for quick meals throughout the week.

Creamy Chicken Enchilada Soup

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A comforting, creamy soup with shredded chicken and enchilada sauce, perfect for chilly nights.

Prep Time: 15
Cook Time: 15
Total Time: 30
Yield: 4 servings 1x
Category: Soup
Method: Simmering
Cuisine: Mexican
Diet: Gluten-Free

Instructions

In a large pot, combine chicken broth, enchilada sauce, diced tomatoes, corn, and black beans. Bring to a simmer over medium heat.
Add shredded chicken, cumin, chili powder, salt, and pepper. Stir to combine.
Decrease heat and stir in the heavy cream, heating through without boiling.
Serve hot, garnished with cilantro and shredded cheese, paired with tortilla chips or strips.