Why Make This Recipe
Creamy Chicken Enchilada Soup is a warm, comforting dish perfect for any occasion. It combines tender chicken, zesty enchilada sauce, and a rich creamy base for a delicious meal. This soup is not only simple to prepare, but it also packs a punch of flavor that your family and friends will love. Plus, it’s a one-pot meal, making cleanup a breeze!
How to Make Creamy Chicken Enchilada Soup
Ingredients:
- 1 pound cooked chicken, shredded
- 1 can (10 oz) enchilada sauce
- 4 cups chicken broth
- 1 can (15 oz) black beans, rinsed and drained
- 1 can corn kernels, drained
- 1 cup heavy cream
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or Monterey Jack)
- Chopped cilantro for garnish
Directions:
- In a large pot, combine the shredded chicken, enchilada sauce, chicken broth, black beans, and corn.
- Bring the mixture to a simmer over medium heat.
- Stir in the heavy cream, chili powder, cumin, and season with salt and pepper.
- Allow the soup to cook for an additional 10-15 minutes until heated through.
- Serve hot, topped with shredded cheese and chopped cilantro.
How to Serve Creamy Chicken Enchilada Soup
Serve this soup hot right out of the pot. Top each bowl with a generous amount of shredded cheese and a sprinkle of chopped cilantro for a fresh touch. This soup pairs well with warm tortilla chips or a side of crusty bread for a complete meal.
How to Store Creamy Chicken Enchilada Soup
Store any leftovers in an airtight container in the fridge. The soup will stay fresh for up to 3 days. If you want to keep it longer, you can freeze it in freezer-safe containers for up to 2 months. Thaw in the fridge overnight before reheating.
Tips to Make Creamy Chicken Enchilada Soup
- Use rotisserie chicken to save time on cooking and shredding.
- For a spicier kick, add diced jalapeños or a splash of hot sauce.
- Feel free to substitute the heavy cream with coconut milk for a lighter version.
Variation
You can make a vegetarian version of this soup by replacing the chicken with extra beans or lentils and using vegetable broth instead of chicken broth.
FAQs
Can I use leftover chicken for this recipe?
Yes, leftover chicken works great in this soup. Just shred it and add it to the pot.
Is this soup gluten-free?
Yes, as long as the enchilada sauce you choose is gluten-free, this soup can be gluten-free.
Can I make this soup ahead of time?
Absolutely! You can make it the day before and store it in the fridge. Just reheat on the stove before serving.
Creamy Chicken Enchilada Soup
Ingredients
Main Ingredients
- 1 pound cooked chicken, shredded Use rotisserie chicken to save time.
- 1 can (10 oz) enchilada sauce Choose a gluten-free option if needed.
- 4 cups chicken broth Can substitute with vegetable broth for a vegetarian version.
- 1 can (15 oz) black beans, rinsed and drained
- 1 can corn kernels, drained
- 1 cup heavy cream Can substitute with coconut milk for a lighter version.
- 1 teaspoon chili powder Adjust to taste for spiciness.
- 1 teaspoon cumin
- to taste Salt and pepper
- 1 cup shredded cheese (cheddar or Monterey Jack) For topping.
- for garnish Chopped cilantro Add right before serving.
Instructions
Preparation
- In a large pot, combine the shredded chicken, enchilada sauce, chicken broth, black beans, and corn.
- Bring the mixture to a simmer over medium heat.
- Stir in the heavy cream, chili powder, cumin, and season with salt and pepper.
- Allow the soup to cook for an additional 10-15 minutes until heated through.
Serving
- Serve hot, topped with shredded cheese and chopped cilantro.