Why You’ll Enjoy This Creamy Chicken Enchilada Soup
This Creamy Chicken Enchilada Soup is perfect for cozy evenings. It’s rich, comforting, and loaded with flavors that make each bite delightful. Plus, it’s easy to prepare, making it ideal for busy weeknights or when you’re looking for something delicious without spending hours in the kitchen. Whether you’re having a casual family dinner or entertaining friends, this soup is sure to impress.
Simple Steps to Prepare Creamy Chicken Enchilada Soup
Ingredients:
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 can (10 oz) red enchilada sauce
- 1 cup heavy cream
- 1 cup corn (frozen or canned)
- 1 cup black beans, drained and rinsed
- 1 teaspoon chili powder
- Salt and pepper to taste
- Shredded cheese and cilantro for garnish
Directions:
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and sauté until it becomes translucent.
- Stir in the minced garlic and cook for another minute.
- Add the shredded chicken, chicken broth, enchilada sauce, corn, black beans, chili powder, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
- Stir in the heavy cream and let it cook for an additional 5 minutes.
- Serve hot, garnished with shredded cheese and cilantro.
Serving Suggestions for Creamy Chicken Enchilada Soup
This soup is best enjoyed hot, straight from the pot. Serve it in bowls with a sprinkle of shredded cheese and fresh cilantro on top. Pair it with warm tortillas or crispy tortilla chips for an extra crunch. You can also add a dollop of sour cream or avocado slices for added richness.
Smart Storage Tips for Your Soup
If you have leftovers, store them in an airtight container in the refrigerator for up to three days. Reheat the soup on the stovetop or in the microwave, adding a little extra broth or cream if it thickens too much. This soup can also be frozen for up to three months. Just thaw it in the refrigerator overnight before reheating.
Helpful Hints for Making Perfect Soup
- For extra depth of flavor, consider cooking your chicken with spices before shredding it.
- If you like it spicy, add jalapeños or your favorite hot sauce to the mix.
- Experiment with different beans or add vegetables like bell peppers or zucchini for variety.
Variations You Can Try
Feel free to get creative! Swap out the black beans for pinto beans or add diced red peppers for added sweetness. You can even make it vegetarian by using vegetable broth and extra veggies instead of chicken.
Nutritional Information
This soup is not only delicious but also nutritious! While exact values can vary based on specific ingredients used, a typical serving contains about 350 calories, with a good balance of protein and healthy fats.
Ideal Serving Suggestions for Family Gatherings
This soup can easily feed a crowd. Serve it in large bowls with toppings on the side so everyone can customize their bowl just the way they like it. It pairs well with a fresh salad or cornbread for a complete meal.
Perfect Pairings
Enjoy your Creamy Chicken Enchilada Soup alongside:
- Crunchy tortilla chips
- A side of guacamole
- A fresh green salad drizzled with lime vinaigrette
- A light dessert like flan or churros to round out the meal.
Frequently Asked Questions
1. Can I use rotisserie chicken?
Yes! Using rotisserie chicken is a great time-saver and adds fantastic flavor to the soup.
2. Is this recipe gluten-free?
To make it gluten-free, ensure you use gluten-free chicken broth and enchilada sauce.
3. Can I make this soup in advance?
Absolutely! You can prepare it ahead of time and store it in the fridge or freezer for easy meals during the week. Just remember to add the cream just before serving for the best texture.
Whip up this Creamy Chicken Enchilada Soup for a dish that’s hearty, flavorful, and sure to satisfy your entire family! Enjoy!
Creamy Chicken Enchilada Soup
Ingredients
For the Soup
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 can (10 oz) red enchilada sauce
- 1 cup heavy cream Add just before serving for the best texture.
- 1 cup corn (frozen or canned)
- 1 cup black beans, drained and rinsed
- 1 teaspoon chili powder
- to taste Salt and pepper
For Garnish
- to taste Shredded cheese
- to taste Cilantro
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and sauté until it becomes translucent.
- Stir in the minced garlic and cook for another minute.
- Add the shredded chicken, chicken broth, enchilada sauce, corn, black beans, chili powder, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
- Stir in the heavy cream and let it cook for an additional 5 minutes.
- Serve hot, garnished with shredded cheese and cilantro.
