why make this recipe
Creamy Chicken Enchilada Soup is a delicious and comforting meal perfect for any occasion. This soup combines the rich flavors of enchiladas into a creamy, hearty dish that is both satisfying and easy to make. Whether you are looking for a quick weekday dinner or a special dish for family gatherings, this soup ticks all the boxes. It’s also packed with protein and vegetables, making it a wholesome choice for everyone at the table.
how to make Creamy Chicken Enchilada Soup
Ingredients:
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 can (10 oz) enchilada sauce
- 1 cup sour cream
- 1 cup cream cheese
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn
- 1 cup diced tomatoes
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Chopped cilantro and lime wedges for garnish
Directions:
- In a large pot, sauté the onion and garlic until soft.
- Add in the shredded chicken, chicken broth, enchilada sauce, black beans, corn, diced tomatoes, chili powder, and cumin. Stir well.
- Bring to a simmer and cook for 15-20 minutes.
- Reduce heat and stir in sour cream and cream cheese until melted and creamy.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped cilantro and lime wedges.
how to serve Creamy Chicken Enchilada Soup
Serve Creamy Chicken Enchilada Soup hot in bowls. Top with chopped cilantro and squeeze fresh lime juice over each bowl for extra flavor. You can enjoy it with tortilla chips, warm tortillas, or even rice on the side. This versatile dish allows you to customize the toppings like shredded cheese, avocado, or jalapeños if desired.
how to store Creamy Chicken Enchilada Soup
To store Creamy Chicken Enchilada Soup, allow it to cool to room temperature before transferring it to an airtight container. It can be kept in the refrigerator for up to 3-4 days. For longer storage, you can freeze the soup in freezer-safe bags or containers for up to 3 months. When ready to eat, thaw it overnight in the fridge and reheat on the stove.
tips to make Creamy Chicken Enchilada Soup
- For added flavor, use homemade chicken broth if possible.
- You can adjust the spice level by adding more or less chili powder.
- If you prefer a thicker soup, add more cream cheese or blend a portion of the soup and stir it back in.
- Feel free to include more vegetables like bell peppers or zucchini.
variation
You can make this soup vegetarian by substituting the chicken with extra beans or lentils. Use vegetable broth instead of chicken broth and leave out the chicken altogether for a hearty and meatless option.
FAQs
Can I use leftover chicken for this recipe?
Yes, leftover chicken works great! Just shred it and add it to the soup.
Can I make this soup in a slow cooker?
Absolutely! Combine all the ingredients in a slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Stir in the sour cream and cream cheese before serving.
Can I add more spices?
Yes, you can customize with your favorite spices like paprika or taco seasoning to enhance the flavors even more.
Creamy Chicken Enchilada Soup
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use leftover chicken if available.
- 4 cups chicken broth Homemade chicken broth is recommended for more flavor.
- 1 can (10 oz) enchilada sauce
- 1 cup sour cream
- 1 cup cream cheese Add more for a thicker soup.
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn
- 1 cup diced tomatoes
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder Adjust spice level as desired.
- 1 teaspoon cumin
- Salt and pepper to taste
- Chopped cilantro and lime wedges for garnish
Instructions
Preparation
- In a large pot, sauté the onion and garlic until soft.
- Add in the shredded chicken, chicken broth, enchilada sauce, black beans, corn, diced tomatoes, chili powder, and cumin. Stir well.
- Bring to a simmer and cook for 15-20 minutes.
- Reduce heat and stir in sour cream and cream cheese until melted and creamy.
- Season with salt and pepper to taste.
