Sometimes, you stumble upon a recipe that encapsulates comfort in a bowl. My journey with this creamy chicken enchilada soup has transformed chilly evenings into warm, cozy gatherings. It’s one of those dishes that not only fills your belly but also embraces your spirit. In every spoonful, you’ll find rich flavors mingling with a hint of spice, creating a deliciously creamy concoction. Whether it’s a weeknight dinner for the family or a quick fix for unexpected guests, this recipe never fails to impress—and it’s downright simple to whip up.
Why you’ll love this dish
What truly makes this creamy chicken enchilada soup shine is its versatility. Need something hearty after a long day? Looking for a crowd-pleaser during game night? This soup checks all the boxes. With its rich, savory flavors and delightful creaminess, it’s perfect for whenever and whoever comes to your table. Plus, it’s a budget-friendly dish that uses ingredients you might already have in your pantry.
"This soup has become my go-to recipe! It’s perfect for a quick weeknight meal and everyone loves it. The flavors are incredible, and I adore how creamy it is!"
The cooking process explained
Creating this creamy chicken enchilada soup is straightforward and shouldn’t take more than 30 minutes from start to finish. First, you’ll sauté some aromatic onion and garlic to form the base of your flavors. Then, it’s all about layering in the goodness—shredded chicken, enchilada sauce, and a whisper of spices. Finally, the addition of heavy cream transforms your pot into a luscious bowl of warmth. It’s a dish that’s not just easy; it feels like a hug in a bowl.
What you’ll need
Gather these items to make your creamy chicken enchilada soup:
- 2 cups cooked chicken, shredded
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 can (15 oz) enchilada sauce
- 1 cup heavy cream
- 1 cup corn kernels (fresh or frozen)
- 1 cup black beans, drained and rinsed
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Feel free to substitute ingredients if needed—leftover turkey can work wonders if chicken isn’t on hand!
Step-by-step instructions
In a large pot, heat the olive oil over medium heat. Adding the chopped onion and minced garlic, sauté until they soften and become fragrant.
Mix in the shredded chicken, enchilada sauce, chicken broth, corn, black beans, chili powder, cumin, salt, and pepper. Let everything come to a gentle simmer.
Reduce the heat and stir in the heavy cream. Allow it to simmer for another 5-10 minutes, letting those flavors meld beautifully.
Adjust seasoning as needed. Serve hot, garnished with fresh cilantro and lime wedges for that perfect zing.
Best ways to enjoy it
This creamy chicken enchilada soup is delightful on its own, but don’t hesitate to bring your creative flair to the table. Serve with warm tortillas or crispy tortilla chips for dipping. For a bit of crunch, consider adding some pickled jalapeños or avocado slices. Pair it with a side of fresh cornbread or a simple green salad dressed in lime vinaigrette for a well-rounded meal.
How to store
If you find yourself with leftovers (which, let’s be honest, is unlikely because it’s so delicious), store any uneaten soup in an airtight container in the refrigerator for up to three days. For longer storage, this soup freezes beautifully. Just make sure to let it cool completely before pouring it into freezer-safe containers. It’s a great way to save the flavors for a chilly night down the line!
Helpful cooking tips
- If you’re short on time, rotisserie chicken is a fantastic shortcut and adds an extra layer of flavor.
- For added dimension, try incorporating some diced jalapeños for an extra kick.
- Always taste as you go! Adjust the seasoning to your liking—sometimes a dash more chili powder or cumin can elevate the dish perfectly.
Creative twists
While this recipe shines in its classic form, don’t shy away from experimentation. Swap out black beans for pinto beans, or throw in diced bell peppers for extra veggie goodness. You might even consider adding shredded cheese on top just before serving for that extra melted goodness—all the better for those who crave a cheesy kick!
Common questions
How long does it take to make?
The entire process takes about 30 minutes, making it perfect for a quick weeknight dinner.
Can I make this soup vegetarian?
Absolutely! Just omit the chicken and replace the chicken broth with vegetable broth, and you’ll still have a wonderfully creamy soup.
How can I spice it up?
Feel free to increase the chili powder or add some diced chipotle peppers for a smoky heat that transforms this soup into a fiery delight.
This creamy chicken enchilada soup is not just a recipe; it’s an experience that warms your heart and fills your home with mouthwatering aromas! So, embrace the process, and prepare for the compliments that will surely come your way. Enjoy!
Creamy Chicken Enchilada Soup
Ingredients
Method
- In a large pot, heat the olive oil over medium heat. Adding the chopped onion and minced garlic, sauté until they soften and become fragrant.
- Mix in the shredded chicken, enchilada sauce, chicken broth, corn, black beans, chili powder, cumin, salt, and pepper. Let everything come to a gentle simmer.
- Reduce the heat and stir in the heavy cream. Allow it to simmer for another 5-10 minutes, letting those flavors meld beautifully.
- Adjust seasoning as needed. Serve hot, garnished with fresh cilantro and lime wedges for that perfect zing.