Introduction
There is something incredibly comforting about a warm bowl of soup on a chilly day. The soothing aroma that fills the kitchen as it simmers on the stovetop, the anticipation of that first spoonful, and the chance to gather around the table with loved ones all make it a memorable experience. In homes across the world, soups are a cherished meal that brings warmth and familiarity. One dish that truly embraces this cozy feeling is a delicious, creamy chicken enchilada soup. It is rich, hearty, and packed with flavors that remind you of your favorite Mexican dishes. This creamy chicken enchilada soup recipe will not only be a hit at your dinner table but will also make you feel like a gourmet chef, all while being easy to prepare at home.
Why Make This Recipe
You might wonder why you should try this particular soup. The answer is simple – it has a wonderful blend of spices, creamy texture, and a variety of ingredients that work together harmoniously. This soup serves as a perfect comfort food for countless occasions. Whether you’re hosting a gathering, comforting a friend, or simply treating yourself, the creamy chicken enchilada soup is suitable for all.
Furthermore, it is a one-pot meal that minimizes cleanup time—a big plus for busy weeknights. With easily accessible ingredients, you can whip this up in no time. Plus, it’s versatile! Customize it with your choice of toppings or adjust the heat level to suit your taste. The creamy chicken enchilada soup is a way to indulge in flavor without spending hours in the kitchen.
How to Make Creamy Chicken Enchilada Soup
Creating this fantastic soup is straightforward and doesn’t require any advanced culinary skills. You can gather your ingredients, follow the steps, and watch as it transforms into a dish that will leave everyone craving more. Let’s dive into how to make this comforting meal, starting with the ingredients.
Ingredients:
- 1 tablespoon Butter or Ghee (or Ghee, avocado oil also works)
- 1 Medium Onion (diced)
- 2 Celery Stalks (sliced)
- 1 Medium Carrot (thinly sliced)
- 1 Large Red Bell Pepper (diced)
- 2-3 Garlic Cloves (chopped)
- 1½ teaspoon Ground Cumin
- 1 tablespoon Chili Powder
- 1 teaspoon Dried Oregano
- 15 ounces Diced fire-roasted Tomatoes (1 can)
- ¼ Cup Tomato Paste
- 4 Cups Low Sodium Chicken Broth
- 14.5 ounces Red Kidney Beans (drained and rinsed, 1 can)
- 14.5 ounces Black Beans (drained and rinsed, 1 can)
- 1 Cup Fresh or Frozen Sweet Corn
- 2 Cups Shredded Cooked Chicken
- 1 Cup Mexican Shredded Cheese Blend (for garnishing)
- Salt and pepper, to your taste
Directions:
-
Begin by melting 1 tablespoon of butter or ghee in a large stockpot over medium-high heat. If you prefer using avocado oil, that works just as well.
-
Add the diced onion, sliced celery, thinly sliced carrot, diced red bell pepper, and chopped garlic to the pot. Cook the vegetables until they soften, which usually takes about 5 to 6 minutes.
-
Next, stir in the seasonings: ground cumin, chili powder, and dried oregano. Then add the diced fire-roasted tomatoes, tomato paste, and low-sodium chicken broth. Don’t forget to season with salt and pepper according to your taste. Bring the mixture to a boil.
-
Once boiling, reduce the heat and let it simmer for about 10 to 15 minutes, allowing the vegetables to become very tender.
-
After simmering, remove the pot from the heat. With a hand blender, blend the soup until it becomes smooth and creamy.
-
Place the pot back over medium heat and add the drained red kidney beans, black beans, fresh or frozen sweet corn, and the shredded cooked chicken. Stir everything together and bring it to a gentle boil for a couple of minutes, just enough to heat everything through.
-
Finally, pour the soup into bowls and top each serving with the shredded Mexican cheese blend or your favorite toppings. Serve hot and enjoy!
How to Serve Creamy Chicken Enchilada Soup
Serving this creamy chicken enchilada soup is just as important as making it. When you pour the warm soup into bowls, take a moment to appreciate the beautiful colors and textures. This soup is hearty enough to be a meal on its own. However, you can enhance the experience by serving it with a side of crispy tortilla chips or fresh bread.
For an enhanced presentation, consider garnishing each bowl with a sprinkle of cilantro or a dollop of sour cream. You could even add slices of avocado or jalapeños for an extra kick. If you’re having a gathering, set up a topping bar with an array of options, including chopped green onions, salsa, and lime wedges. This allows your guests to customize their bowls to their liking.
How to Store Creamy Chicken Enchilada Soup
Properly storing leftovers will help you enjoy this soup for days. Once the soup has cooled, transfer it to an airtight container. It can be kept in the refrigerator for about 3 to 4 days. When reheating, add a splash of chicken broth if the soup thickens.
If you want to store it longer, consider freezing it. Place the cooled soup into freezer-safe containers, leaving a little space at the top for expansion. You can freeze it for about 2 to 3 months. When you’re ready to enjoy it again, thaw it overnight in the refrigerator and reheat on the stove over low heat.
Tips to Make Creamy Chicken Enchilada Soup
-
Adjust the Ingredients: Feel free to adapt the vegetable content based on what you have at home. Zucchini, squash, or even a handful of spinach can add nutrition and flavor.
-
Use Leftover Chicken: This recipe is a perfect way to utilize leftover rotisserie chicken or any cooked chicken you have. This not only saves time on cooking but also adds a deeper flavor to your soup.
-
Spice It Up: If you enjoy a kick, consider adding a chopped jalapeño or a dash of hot sauce during cooking.
-
Make It Vegan: For a vegan version, swap the chicken broth with vegetable broth and use plant-based alternatives for the cheese and chicken.
-
Experiment with Spices: Feel free to experiment with other spices like coriander or smoked paprika to create a unique flavor that suits your preferences.
Variation
While the creamy chicken enchilada soup is delicious as is, there are several variations you can try. Consider adding different beans, such as pinto beans or chickpeas, for different textures. For a unique twist, you could also substitute the chicken with shrimp or even dumplings for a different protein option.
If you wish to make the soup even creamier, a splash of heavy cream or coconut milk can enhance the richness without overpowering the original flavor. Remember, this recipe is versatile enough to let your creativity shine.
FAQs
-
Can I use fresh chicken instead of cooked chicken?
Yes, you can use fresh chicken. Simply cook it in the broth before adding the other ingredients, then shred it once cooked. -
Is there a gluten-free option for this recipe?
Absolutely! This soup is naturally gluten-free as long as you ensure the broth and all other ingredients are gluten-free. -
Can I make this soup in advance?
Yes, you can make it in advance. It actually tastes even better the next day after the flavors have melded together. Just store it properly in the fridge or freezer.
Feel free to fall in love with this creamy chicken enchilada soup. It’s a welcoming blend of flavors, a cozy meal, and a delightful way to warm your kitchen on a cool day. With its ease and flexibility, it’s bound to become a cherished recipe in your home.
Print
Creamy Chicken Enchilada Soup
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A warm and comforting creamy chicken enchilada soup rich in flavors, perfect for chilly days.
Ingredients
- 1 tablespoon Butter or Ghee
- 1 Medium Onion (diced)
- 2 Celery Stalks (sliced)
- 1 Medium Carrot (thinly sliced)
- 1 Large Red Bell Pepper (diced)
- 2–3 Garlic Cloves (chopped)
- 1½ teaspoons Ground Cumin
- 1 tablespoon Chili Powder
- 1 teaspoon Dried Oregano
- 15 ounces Diced fire-roasted Tomatoes (1 can)
- ¼ Cup Tomato Paste
- 4 Cups Low Sodium Chicken Broth
- 14.5 ounces Red Kidney Beans (drained and rinsed, 1 can)
- 14.5 ounces Black Beans (drained and rinsed, 1 can)
- 1 Cup Fresh or Frozen Sweet Corn
- 2 Cups Shredded Cooked Chicken
- 1 Cup Mexican Shredded Cheese Blend (for garnishing)
- Salt and pepper, to taste
Instructions
- In a large stockpot over medium-high heat, melt the butter or ghee.
- Add the diced onion, celery, carrot, red bell pepper, and garlic. Cook for 5-6 minutes until vegetables soften.
- Stir in the ground cumin, chili powder, and dried oregano.
- Add the diced fire-roasted tomatoes, tomato paste, and chicken broth. Season with salt and pepper, and bring to a boil.
- Reduce heat, cover, and let simmer for 10-15 minutes until vegetables are very tender.
- Use a hand blender to blend the soup until smooth and creamy.
- Return to medium heat and add the red kidney beans, black beans, sweet corn, and shredded chicken. Stir and bring to a gentle boil for a couple of minutes.
- Serve hot into bowls and top with Mexican cheese or desired toppings.
Notes
Customize with toppings like avocado, cilantro, sour cream, or jalapeños for added flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 60mg