why make this recipe
This soup is creamy, warm, and full of flavor. It cooks fast and uses simple ingredients you may already have. If you like easy, cozy meals, try this soup like other simple favorites such as chicken and cabbage soup.
introduction
Creamy Chicken Enchilada Soup mixes shredded chicken, enchilada sauce, beans, and corn in a smooth broth. It tastes rich but feels light. You can make it in one pot and change it to fit your family or what you have in the fridge, similar to the way cooks adapt dishes like Churu Chicken Amarillo.
how to make Creamy Chicken Enchilada Soup
Make sure your chicken is cooked and shredded before you start. Use a large pot and follow these basic steps. The method is easy and like making other one-pot soups such as delicious brussels sprouts chicken noodle soup in its simple build of aromatics, protein, and broth. Work in order: sauté, add sauce and spices, pour broth, then stir in cream.
Ingredients :
2 cups cooked chicken, shredded, 1 onion, diced, 2 cloves garlic, minced, 1 can (15 oz) enchilada sauce, 4 cups chicken broth, 1 cup heavy cream, 1 cup corn, 1 cup black beans, drained and rinsed, 1 tsp cumin, 1 tsp chili powder, Salt and pepper to taste, Chopped cilantro for garnish, Tortilla chips for serving
Directions :
- In a large pot, sauté onions and garlic until soft.
- Add shredded chicken, enchilada sauce, corn, black beans, cumin, chili powder, salt, and pepper.
- Pour in chicken broth and bring to a simmer.
- Stir in heavy cream and heat through.
- Serve hot, garnished with cilantro and tortilla chips.
how to serve Creamy Chicken Enchilada Soup
Ladle the soup into bowls and top with chopped cilantro and crushed tortilla chips. You can add shredded cheese or a squeeze of lime. For a fuller meal, serve with rice, a side salad, or a warm roll, or pair it with other creamy bowls like chicken broccoli cheddar soup for variety.
how to store Creamy Chicken Enchilada Soup
Let the soup cool to room temperature before you store it. Put it in airtight containers and keep in the fridge for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight and reheat on the stove over low heat.
tips to make Creamy Chicken Enchilada Soup
- Use cooked rotisserie chicken to save time.
- Taste as you go and adjust salt, cumin, or chili powder to your liking.
- If you want a thicker soup, simmer longer with the lid off or add a small slurry of cornstarch and water.
- To keep the cream from curdling, warm it slightly before adding and stir it in off the heat if the soup is boiling.
variation (if any)
- Make it spicier by adding diced green chiles or hot sauce.
- For a lighter version, use half-and-half or milk instead of heavy cream.
- Add diced bell peppers or zucchini for more vegetables.
- Swap chicken for turkey or use shredded rotisserie pork for a different flavor.
FAQs
Q: Can I make this soup in a slow cooker?
A: Yes. Sauté the onion and garlic first, then add all ingredients except the cream. Cook on low 4–6 hours. Stir in the cream at the end.
Q: Can I use canned chicken?
A: You can, but drain it well. Fresh cooked chicken or rotisserie chicken gives better texture and flavor.
Q: Will the cream separate when I reheat the soup?
A: Reheat slowly over low heat and stir often. If the cream looks thin, do not boil the soup. A gentle reheat keeps the texture smooth.
Q: Can I leave out the beans or corn?
A: Yes. The soup keeps its flavor without them. Add extra vegetables or rice if you want more bulk.
Q: How can I make this vegetarian?
A: Use vegetable broth, omit the chicken, and add more beans, corn, and vegetables. Use a plant-based cream if you want a dairy-free option.
Creamy Chicken Enchilada Soup
Ingredients
Method
- In a large pot, sauté onions and garlic until soft.
- Add shredded chicken, enchilada sauce, corn, black beans, cumin, chili powder, salt, and pepper.
- Pour in chicken broth and bring to a simmer.
- Stir in heavy cream and heat through.
- Serve hot, garnished with cilantro and tortilla chips.