Shortly after moving to the Southwest, I discovered the joy of creamy chicken enchilada soup, a dish that quickly became my go-to on chilly evenings. This comforting, hearty soup combines tender shredded chicken with the rich, zesty flavors of enchilada sauce and spices, creating a perfect bowl of warmth. Not only is it easy to make, but it’s also a fantastic way to warm up after a long day, especially when you’re craving something hearty yet soul-soothing.
Reasons to try it
One of the best things about this creamy chicken enchilada soup is how versatile it is. It’s not just a meal; it’s an experience that brings people together. With its creamy texture and vibrant flavors, it’s a hit at family gatherings and casual weeknight dinners alike. Plus, it’s made from budget-friendly ingredients that you likely have on hand, making it a practical choice for anyone looking to whip up something delicious without a fuss.
“This soup is pure comfort in a bowl! Perfect for a quick dinner, and my kids couldn’t get enough of it!”
The cooking process explained
Making creamy chicken enchilada soup is straightforward and satisfying. You’ll start by sautéing your onions and garlic until they’re fragrant and tender. Then, you’ll blend in the shredded chicken, corn, and black beans for added texture and nutrition. The real magic happens when you pour in the chicken broth and enchilada sauce, creating a flavorful base. Finally, you’ll stir in the heavy cream for that luxurious, creamy finish, making each spoonful incredibly indulgent.
What you’ll need
Gather these items to create a delicious bowl of creamy chicken enchilada soup:
- 2 cups cooked, shredded chicken
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 can (10 oz) enchilada sauce
- 1 cup heavy cream
- 1 cup corn
- 1 can black beans, rinsed and drained
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Lime wedges, for serving
Feel free to substitute rotisserie chicken for the shredded chicken or use vegetable broth for a lighter, vegetarian version!
Step-by-step instructions
- In a large pot, heat a splash of oil and sauté the diced onion and minced garlic until softened, roughly 3-4 minutes.
- Stir in the shredded chicken, corn, black beans, cumin, chili powder, and any additional spices you prefer. Mix well.
- Pour in the chicken broth and enchilada sauce, bringing the mixture to a gentle simmer.
- Once simmering, stir in the heavy cream, allowing it to heat through without boiling.
- Taste and adjust the seasoning with salt and pepper as necessary.
- Serve piping hot, garnished with fresh cilantro and lime wedges.
Best ways to enjoy it
When it comes to serving this soup, the possibilities are endless! A sprinkle of fresh cilantro adds a burst of color and flavor. If you want a crunchy contrast, consider topping with crushed tortilla chips or diced avocado. For an extra kick, add some diced jalapeño or a drizzle of hot sauce. Pair this soup with warm, crusty bread or a simple green salad for a complete meal.
Storage and reheating tips
Leftovers can be a game-changer for busy weeknights. Store any unused portions in an airtight container in the fridge for up to 3 days. If you want to keep it longer, this soup freezes beautifully! Just ensure it’s completely cooled before transferring it to a freezer-safe container, where it can last for up to 3 months. When ready to enjoy, simply thaw in the fridge overnight and reheat on the stove over low heat.
Helpful cooking tips
To elevate your creamy chicken enchilada soup, consider sautéing some bell peppers along with the onions for extra flavor. Using fresh lime juice right before serving adds brightness and balances the creaminess of the soup. If you enjoy a smokier flavor, try adding a touch of smoked paprika or even some diced chipotle peppers for an exciting twist!
Creative twists
Feel free to personalize your soup by experimenting with various toppings and ingredients. Swap in ground turkey or beef for an alternate protein, or use quinoa for a healthy grain substitute. You can also throw in more vegetables, like spinach or zucchini, to enhance the dish’s nutritional profile. For a creamy, dairy-free variation, try coconut milk in place of heavy cream!
Your questions answered
How long does it take to make creamy chicken enchilada soup?
Typically, you can have this soup ready in about 30 minutes, making it a perfect weeknight meal.
Can I use leftover rotisserie chicken?
Absolutely! Using rotisserie chicken is a fantastic way to save time and add extra flavor. Just shred and add it in with the other ingredients.
Is it okay to freeze creamy chicken enchilada soup?
Yes, you can freeze this soup. Just remember to cool it completely beforehand and store it in airtight containers for optimal freshness.
PrintCreamy Chicken Enchilada Soup
A comforting and hearty soup that combines tender shredded chicken with zesty enchilada sauce and spices, perfect for chilly evenings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soups
- Method: Cooking
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
- 2 cups cooked, shredded chicken
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 can (10 oz) enchilada sauce
- 1 cup heavy cream
- 1 cup corn
- 1 can black beans, rinsed and drained
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- In a large pot, heat a splash of oil and sauté the diced onion and minced garlic until softened, roughly 3-4 minutes.
- Stir in the shredded chicken, corn, black beans, cumin, chili powder, and any additional spices you prefer. Mix well.
- Pour in the chicken broth and enchilada sauce, bringing the mixture to a gentle simmer.
- Once simmering, stir in the heavy cream, allowing it to heat through without boiling.
- Taste and adjust the seasoning with salt and pepper as necessary.
- Serve piping hot, garnished with fresh cilantro and lime wedges.
Notes
Feel free to substitute rotisserie chicken for the shredded chicken or use vegetable broth for a lighter, vegetarian version. You can also personalize your soup with various toppings and ingredients.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 75mg
