Creamy Chicken Enchilada Soup

Short Description

This Creamy Chicken Enchilada Soup is a rich, flavorful, and comforting dish inspired by classic enchiladas. Packed with tender chicken, bold spices, and a velvety broth, this soup is an easy one-pot meal that’s perfect for cozy nights.

Why You’ll Love This Recipe

• Bold and Flavorful: A delicious fusion of enchilada flavors in soup form.
• Creamy and Hearty: A smooth, velvety texture with plenty of substance.
• Quick and Easy: Ready in just 30 minutes, perfect for busy nights.
• One-Pot Wonder: Minimal cleanup with maximum flavor.
• Great for Meal Prep: Tastes even better the next day!

Ingredients

• Boneless, skinless chicken breasts (or thighs)
• Chicken broth
• Red enchilada sauce
• Heavy cream or cream cheese
• Diced tomatoes with green chilies
• Black beans, drained and rinsed
• Corn kernels
• Onion, chopped
• Garlic, minced
• Cumin
• Chili powder
• Smoked paprika
• Salt
• Black pepper
• Olive oil
• Shredded cheddar or Monterey Jack cheese
• Fresh cilantro (for garnish)
• Tortilla strips (for topping)
• Sour cream (optional, for garnish)

Directions

1. Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, cooking until softened.
2. Cook the Chicken: Add the chicken breasts, chicken broth, enchilada sauce, diced tomatoes, black beans, corn, and seasonings. Bring to a simmer and cook until the chicken is tender.
3. Shred the Chicken: Remove the cooked chicken, shred it with two forks, and return it to the pot.
4. Make it Creamy: Stir in heavy cream or cream cheese until fully blended and smooth.
5. Add the Cheese: Sprinkle in shredded cheese, stirring until melted and combined.
6. Serve: Ladle into bowls and top with tortilla strips, fresh cilantro, and sour cream if desired.

Variations

• Spicy Kick: Add diced jalapeños or extra chili powder for heat.
• Lighter Version: Use half-and-half or Greek yogurt instead of heavy cream.
• Low-Carb Option: Skip the beans and corn, and serve with avocado.
• Slow Cooker Method: Cook on low for 6-8 hours, then shred the chicken and stir in the cream at the end.
• Vegetarian Version: Replace chicken with extra beans or tofu and use vegetable broth.

Servings and Timing

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 6

Storage/Reheating

• Storage: Store in an airtight container in the refrigerator for up to 4 days.
• Reheating: Warm on the stovetop over low heat or microwave in 30-second intervals, stirring between.
• Freezing: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

FAQs

Can I use rotisserie chicken?

Yes! Shred pre-cooked rotisserie chicken and add it in Step 4 to save time.

What type of cheese melts best?

Cheddar, Monterey Jack, or a Mexican cheese blend work well.

Can I make this soup dairy-free?

Yes! Use coconut milk or a dairy-free cream alternative.

How can I thicken the soup?

Mash some of the beans or add a cornstarch slurry for a thicker consistency.

Can I use green enchilada sauce instead of red?

Yes, it will change the flavor slightly but still be delicious.

What can I serve with this soup?

It pairs well with tortilla chips, cornbread, or a fresh salad.

Can I make this soup ahead of time?

Yes! It reheats beautifully, making it great for meal prep.

How do I make it extra creamy?

Use extra cream cheese or blend part of the soup for a smoother consistency.

Is this soup gluten-free?

Yes, as long as you use a gluten-free enchilada sauce.

Can I add rice to this soup?

Yes! Cooked rice can be stirred in for a heartier meal.

Conclusion

This Creamy Chicken Enchilada Soup is a comforting, flavor-packed meal that brings the taste of enchiladas into a cozy, creamy bowl. Whether you’re making it for a family dinner or meal prepping for the week, it’s guaranteed to be a favorite. Try it today and enjoy every spoonful!

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