Creamy Chicken Enchilada Soup
When the chill of the season hits, there’s nothing quite like a warm bowl of Creamy Chicken Enchilada Soup to bring comfort and flavor to your meal. Rich, creamy, and utterly satisfying, this soup combines tender chicken, hearty beans, and a delightful kick of spices, making it a favorite in my kitchen. I’ve made this soup countless times for friends and family, and every time, it brings smiles and compliments.
Why Make This Recipe
- Flavorful Balance: The combination of creamy broth, spices, and chicken creates a harmonious dish that warms both body and soul.
- Nutritious Ingredients: Packed with protein from chicken and fiber from beans, this soup is not only filling but also beneficial for your health.
- Convenient One-Pot Meal: Everything cooks together, saving you from multiple pots and hassle.
- Customizable: You can easily tweak flavors and ingredients to suit your taste or what you have on hand.
- Personally, I love making this soup because it reminds me of my family gatherings, bringing everyone to the table for comfort-filled moments.
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 6
- Difficulty Level: Easy
- Cooking Method: Stovetop
This delicious creamy soup comes together quickly on the stovetop, allowing you to enjoy a hearty meal without spending all day in the kitchen.
My Experience Making This Recipe
The first time I made this soup, I was amazed at how easily everything melded together. I had to perfect the balance of spices to get just the right amount of heat without overpowering the creamy base. After several trials, I found the perfect mix and now, I can whip this up in no time!
How to Make Creamy Chicken Enchilada Soup
To start, you’ll sauté onion and garlic in a large pot until fragrant, creating a flavorful base. Next, add in diced chicken, letting it cook through before incorporating enchilada sauce, chicken broth, beans, and corn. Finally, stir in cream cheese (or a dairy-free alternative), and let it simmer until creamy and thickened. Throughout the cooking process, you’ll notice the aromas filling your kitchen, promising something special for dinner.
Expert Tips for Success
- Quality Ingredients: Use high-quality chicken and fresh spices for the best flavor. The taste of your soup relies heavily on these.
- Shred Your Chicken Fresh: If you have leftover roasted chicken, shred it and use it for an even richer flavor. This adds depth to the soup.
- Watch the Heat: Adjust the level of chili powder or choose a milder enchilada sauce if you prefer less spice.
- Blend for Creaminess: For an ultra-creamy texture, you can blend part of the soup before adding the cream cheese.
- Use a Heavy-Bottomed Pot: This helps to distribute heat evenly and prevents the soup from scorching.
How to Serve Creamy Chicken Enchilada Soup
Serve this soup hot, garnished with fresh cilantro, lime wedges, and a dollop of sour cream. Pair it with warm tortilla chips or quesadillas for a complete meal. For a festive touch, set out toppings like jalapeños, avocado slices, and shredded cheese, letting everyone customize their bowls.
Storage and Reheating Guide
Store any leftovers in an airtight container in the fridge for up to 3 days. If you’re looking to freeze left over soup, it can be stored in a freezer-safe container for about 2 months. To reheat, simply thaw in the refrigerator overnight, and warm gently on the stovetop over low heat, stirring often. If the soup thickens, add a splash of chicken broth to reach your desired consistency.
Recipe Variations
- Dairy-Free: Substitute cream cheese with a dairy-free cream cheese or coconut cream to keep it creamy.
- Gluten-Free: Ensure your enchilada sauce is gluten-free, and use corn tortillas instead of flour ones if desired.
- Vegetarian Version: Replace chicken with diced zucchini or additional beans for a hearty vegetarian option.
- Spicy Kick: Add a few diced jalapeños or use chipotle enchilada sauce for a smoky heat.
Nutritional Highlights
This soup is a great source of protein thanks to the chicken, and it contains fiber from the beans and corn. Each serving is approximately 350 calories, perfect for a satisfying meal. It’s important to note that it can contain allergens like dairy and gluten, depending on your ingredient choices.
Troubleshooting Common Issues
- Too Thick: If your soup ends up too thick, simply add a bit more chicken broth until you reach your desired consistency.
- Not Enough Flavor: If it feels bland, try adding more salt, pepper, or a touch of lime juice for brightness.
- Curdled Cream: If your cream or cream cheese curdles, remove from heat immediately and blend until smooth – this often solves the issue.
Frequently Asked Questions
1. Can I use rotisserie chicken?
Absolutely! Rotisserie chicken adds great flavor and saves you cooking time. Just shred it and toss it in during the last few minutes of cooking.
2. Can I make this soup ahead of time?
Yes, this soup stores well! Make it ahead, cool completely, and refrigerate for up to 3 days or freeze for up to 2 months.
3. Is this soup spicy?
The spice level can be adjusted based on the enchilada sauce used and the amount of chili powder. Start with less if you prefer a milder flavor!
4. How can I thicken my soup?
To thicken, you can simmer it uncovered to reduce the liquid or add a cornstarch slurry (mix equal parts cornstarch and water) while whisking in to avoid lumps.
With this Creamy Chicken Enchilada Soup, you have a recipe that not only brings warmth but also fosters a sense of togetherness. Enjoy it with loved ones and make cozy memories around the table!
Creamy Chicken Enchilada Soup
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free, Dairy-Free options available
Description
A warm bowl of Creamy Chicken Enchilada Soup featuring tender chicken, hearty beans, and a delightful kick of spices.
Ingredients
- 1 lb diced chicken
- 1 can enchilada sauce
- 4 cups chicken broth
- 1 can black beans, drained and rinsed
- 1 cup corn
- 1 small onion, diced
- 3 cloves garlic, minced
- 8 oz cream cheese
- 1 tsp chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
- Sour cream for garnish
- Tortilla chips or quesadillas for serving
Instructions
- Sauté onion and garlic in a large pot until fragrant.
- Add diced chicken and cook until browned.
- Stir in enchilada sauce, chicken broth, beans, and corn.
- Bring to a simmer, then stir in cream cheese until melted and the soup thickens.
- Season with chili powder, salt, and pepper to taste.
- Serve hot, garnished with cilantro, lime, and sour cream alongside tortilla chips.
Notes
Store leftovers in an airtight container for up to 3 days; freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 60mg