Creamy Chicken Enchilada Soup

Warm and Savory Comfort in a Bowl

Ever had a soup that feels like a warm hug on a chilly evening? This Creamy Chicken Enchilada Soup is that kind of dish—a heavenly mix of spices, chicken, and just the right amount of creaminess. It’s not only quick to whip up but also made in just one pot! Get ready to impress your taste buds without breaking a sweat. 😋

Why Make This Recipe?

Why should this creamy delight be on your dinner table tonight? Here are the top reasons:

1. Easy Cleanup: You only need one pot. Yes, you read that right! One pot means less fuss and more time to relax.

2. Budget-Friendly: With simple ingredients, this recipe won’t put a dent in your wallet. Affordable, filling, and delicious!

3. Family-Friendly: It’s a hit with kids and adults alike. Trust me, no one’s turning down a cozy bowl of this soup. Who doesn’t love a meal that pleases everyone?

Ingredients

You don’t need fancy stuff — just these basics! Gather these:

• 1 lb chicken breasts, cooked and shredded
• 1 can (10 oz) enchilada sauce
• 4 cups chicken broth
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn, frozen or canned
• 1 cup heavy cream
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Chopped cilantro for garnish
• Lime wedges for serving

Directions

Let’s get cooking! Follow these simple steps:

1. In a large pot, combine the shredded chicken, enchilada sauce, chicken broth, black beans, and corn.
2. Bring it to a simmer over medium heat.
3. Add the heavy cream, cumin, garlic powder, salt, and pepper, stirring to combine.
4. Allow it to cook for about 10 minutes to heat through.
5. Serve hot, garnished with chopped cilantro and lime wedges.

How to Make Creamy Chicken Enchilada Soup (Overview)

Picture this: It’s a chilly evening. You gather your ingredients, toss them into a pot, and let the magic happen.

1. Combine everything in one pot. No need for complicated steps!
2. Simmer until cozy. It’s like your kitchen’s saying, “Ahh, that smells good!”
3. Add cream for that dreamy richness. Seriously, don’t skip this step—your taste buds will thank you!

Pro tip: Let it simmer for a while to deepen those flavors. The longer, the better! 😉

How to Serve Creamy Chicken Enchilada Soup

You can serve this soup in all sorts of delightful ways!

• Toppings: Think crunchy tortilla strips or a sprinkle of cheese to add some texture.
• Sides: Pair it with crispy, warm cornbread or avocado slices that provide a refreshing contrast.
• Garnish: A squeeze of lime and fresh cilantro adds a pop of color and zing to each bowl.

Imagine diving into that creamy goodness with vibrant colors and textures—your taste buds will dance!

How to Store Creamy Chicken Enchilada Soup

Leftovers? Yes, please! This soup keeps well:

• Fridge: Store in an airtight container for up to 4 days.
• Freezer: It’ll hold up well for about 3 months—perfect for those busy nights!

Reheat on the stove over low heat, adding a splash of broth to bring back that creamy texture.

Tips to Make Creamy Chicken Enchilada Soup

Here are some handy insider tricks to elevate your soup game:

1. Use rotisserie chicken: Save time by grabbing a rotisserie chicken instead of cooking it yourself. Less effort, same great taste!
2. Experiment with spices: Try adding more spices like chili powder for extra heat or paprika for a smoky flavor.
3. Adjust the creaminess: If you prefer a lighter soup, reduce the amount of heavy cream a bit. It’s all about what you enjoy!

Variation

Want to switch things up? No problem! Here are a few ideas:

• Vegan Twist: Swap chicken with chickpeas or tofu, and use coconut milk instead of heavy cream.
• Different Proteins: Try turkey or even shrimp for a unique spin!
• Extra Veggies: Toss in bell peppers or zucchini for added nutrition and flavor.

FAQs

1. Can I make this soup ahead of time?
Absolutely! It’s perfect for meal prep. Just store it in the fridge or freezer and reheat as needed.

2. Can I use leftover chicken?
Yes! Leftover shredded chicken works wonders here. No need to cook from scratch.

3. How can I thicken the soup?
To thicken it up, try adding a cornstarch slurry or reducing the broth while simmering.

This Creamy Chicken Enchilada Soup is everything you need on a chilly night—comforting, easy, and full of flavor! Give it a try!

📌 Pin this recipe for your next cozy dinner night!

Creamy Chicken Enchilada Soup

A cozy and creamy soup loaded with chicken, spices, and a hint of creaminess, perfect for chilly evenings.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American, Mexican

Calories: 350

Ingredients Method Notes

Ingredients

  

Main ingredients

• 1 lb chicken breasts, cooked and shredded Use rotisserie chicken for convenience.
• 1 can (10 oz) enchilada sauce
• 4 cups chicken broth
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn, frozen or canned
• 1 cup heavy cream Adjust the amount for desired creaminess.

Spices

• 1 teaspoon cumin
• 1 teaspoon garlic powder
• to taste Salt and pepper

Garnishes

• Chopped cilantro For garnish.
• Lime wedges for serving

Method

 

Preparation

1. In a large pot, combine the shredded chicken, enchilada sauce, chicken broth, black beans, and corn.
2. Bring it to a simmer over medium heat.
3. Add the heavy cream, cumin, garlic powder, salt, and pepper, stirring to combine.
4. Allow it to cook for about 10 minutes to heat through.
5. Serve hot, garnished with chopped cilantro and lime wedges.

Notes

Store leftovers in an airtight container for up to 4 days in the fridge or freeze for about 3 months. Reheat on the stove over low heat, adding a splash of broth if needed.