why make this recipe
Creamy Chicken Enchilada Soup is a comforting dish perfect for chilly nights or when you need a quick meal. It combines the flavors of chicken enchiladas with a creamy twist, making it a hearty and satisfying option. This soup is easy to prepare, and it uses simple ingredients that you may already have in your pantry. Plus, it can feed a crowd, making it great for family dinners or gatherings.
how to make Creamy Chicken Enchilada Soup
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 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Tortilla strips for garnish
- Chopped cilantro for garnish
Directions
- In a large pot over medium heat, combine the chicken, enchilada sauce, chicken broth, and spices.
- Bring to a simmer and let cook for about 10 minutes.
- Stir in the heavy cream, corn, and black beans.
- Allow to simmer for another 5 minutes, stirring occasionally.
- Season with salt and pepper to taste.
- Serve hot, garnished with tortilla strips and cilantro.
how to serve Creamy Chicken Enchilada Soup
Serve this creamy soup in bowls, and top it with crispy tortilla strips and fresh cilantro. You can also add some shredded cheese or avocado for extra flavor. This soup pairs well with warm, crusty bread or a simple side salad.
how to store Creamy Chicken Enchilada Soup
To store leftovers, let the soup cool completely. Then, transfer it to an airtight container and refrigerate. It will keep well in the fridge for about 3 to 4 days. If you want to store it longer, you can freeze the soup in a freezer-safe container for up to 3 months. Just remember to thaw it in the fridge overnight before reheating.
tips to make Creamy Chicken Enchilada Soup
- Use rotisserie chicken to save time. It’s already cooked and adds great flavor.
- Adjust the spiciness by adding more or less chili powder according to your taste.
- Feel free to add more veggies like bell peppers or spinach for extra nutrition.
- For a lighter version, you can substitute the heavy cream with milk or a plant-based alternative.
variation
You can try a vegetarian version of this soup by substituting the chicken with extra beans or cooked quinoa. Additionally, you can use different types of beans, such as pinto or kidney beans, or swap out the enchilada sauce for salsa.
FAQs
Can I make this soup ahead of time?
Yes, you can make it a day ahead and reheat when you are ready to serve.
Can I use frozen chicken?
Yes, you can use frozen chicken. Just make sure to cook it thoroughly before shredding.
Is this soup spicy?
It has a mild level of spice due to the enchilada sauce and chili powder. You can adjust the spices to suit your preference.