why make this recipe
Creamy Chicken Enchilada Soup is a wonderful dish that combines comfort and flavor. It’s perfect for chilly nights when you crave something warm and satisfying. This recipe is easy to make, with common ingredients that bring a delightful taste to your table. You will love how quickly you can prepare it and how much everyone enjoys the creamy texture and savory flavors.
how to make Creamy Chicken Enchilada Soup
Ingredients :
- 1 lb chicken breast, cooked and shredded
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (10 oz) enchilada sauce
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup corn (frozen or canned)
- 1 cup black beans (canned, drained and rinsed)
- 1 teaspoon cumin
- Salt and pepper to taste
- Shredded cheese for topping
- Chopped cilantro for garnish
Directions :
- In a large pot, heat olive oil over medium heat. Add chopped onions and garlic, and sauté until softened.
- Add the shredded chicken, enchilada sauce, and chicken broth. Bring to a simmer.
- Stir in heavy cream, corn, black beans, and cumin. Season with salt and pepper.
- Continue to simmer for about 15-20 minutes, allowing flavors to meld.
- Serve hot, topped with shredded cheese and cilantro.
how to serve Creamy Chicken Enchilada Soup
Serve the soup hot in bowls. Add a generous amount of shredded cheese on top and sprinkle with chopped cilantro for an added fresh touch. This soup goes great with tortilla chips or warm bread on the side for dipping.
how to store Creamy Chicken Enchilada Soup
If you have leftovers, let the soup cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3 days. You can also freeze the soup for up to 3 months. Thaw it overnight in the fridge before reheating.
tips to make Creamy Chicken Enchilada Soup
- For a richer flavor, use homemade chicken broth instead of store-bought.
- You can add extra veggies like bell peppers or zucchini for additional nutrition.
- Adjust the spice level by choosing mild or hot enchilada sauce based on your preference.
variation
You can make a vegetarian version of this soup by replacing the chicken with beans or tofu. Additionally, you can switch out the heavy cream for coconut milk for a slightly different flavor.
FAQs
Q: Can I use rotisserie chicken for this recipe?
A: Yes, rotisserie chicken works great and saves time! Just shred the chicken and add it to the soup.
Q: What can I use instead of heavy cream?
A: You can use half-and-half or whole milk for a lighter option. For a dairy-free version, try coconut cream.
Q: How spicy is this soup?
A: The spice level mainly depends on the enchilada sauce you use. Choose a mild sauce for less heat, or a hot sauce for extra spice.
Creamy Chicken Enchilada Soup
Ingredients
Main Ingredients
- 1 lb chicken breast, cooked and shredded Rotisserie chicken can be used for convenience.
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (10 oz) enchilada sauce Adjust spiciness based on the sauce.
- 4 cups chicken broth Homemade broth is recommended for richer flavor.
- 1 cup heavy cream Can substitute with half-and-half or coconut cream for a dairy-free version.
- 1 cup corn (frozen or canned)
- 1 cup black beans (canned, drained and rinsed)
- 1 teaspoon cumin
- Salt and pepper to taste
- Shredded cheese for topping
- Chopped cilantro for garnish
Method
Preparation
- In a large pot, heat olive oil over medium heat. Add chopped onions and garlic, and sauté until softened.
- Add the shredded chicken, enchilada sauce, and chicken broth. Bring to a simmer.
Cooking
- Stir in heavy cream, corn, black beans, and cumin. Season with salt and pepper.
- Continue to simmer for about 15-20 minutes, allowing flavors to meld.
Serving
- Serve hot, topped with shredded cheese and cilantro.