Creamy Chicken Enchilada Soup
This Creamy Chicken Enchilada Soup is a delightful twist on classic flavors, perfect for cozy dinners or gatherings with friends. Loaded with tender chicken, vibrant tomatoes, and a rich, cheesy broth, this soup brings comfort to any table. It’s quick to prepare with just a handful of ingredients, making it an ideal choice for busy weeknights or special occasions. The blend of spices and creamy textures will have everyone coming back for seconds!
Why You’ll Love This Recipe
- Quick and Easy: This recipe comes together in just 45 minutes, making it perfect for busy nights.
- Flavor-Packed: With its combination of enchilada sauce, spices, and creamy ingredients, every spoonful is bursting with flavor.
- Versatile Meal: Enjoy it as a hearty lunch or dinner option; it’s satisfying any time of day.
- Customizable Toppings: Add your favorite toppings like avocado or cilantro to make each serving unique.
- Family-Friendly: Even picky eaters will love this flavorful soup that’s both nutritious and delicious.
Tools and Preparation
To make the preparation process smooth and enjoyable, having the right tools is essential.
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Essential Tools and Equipment
- Large pot or Dutch oven
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Stirring spoon
Importance of Each Tool
- Large pot or Dutch oven: Provides ample space for cooking all ingredients evenly without overcrowding.
- Cutting board: Ensures safety and stability while chopping vegetables and preparing chicken.
- Chef’s knife: A sharp knife makes cutting ingredients quick and efficient.
- Measuring cups and spoons: Accurate measurements ensure the balance of flavors in your soup.
Ingredients
This creamy chicken enchilada soup is loaded with shredded chicken, chunky tomatoes, and a cheesy, creamy broth, all seasoned with classic enchilada flavors. It’s easy to make with simple ingredients like enchilada sauce, black beans, corn, and plenty of shredded cheese. Serve it with crunchy tortilla chips for dipping, and you’ve got a satisfying meal that comes together quickly any night of the week!
For the Base
- 2 tablespoons Avocado Oil (Butter or Ghee)
- 1 pound skinless chicken breasts or thighs (boneless (cubed or shredded))
- 1 Medium Onion (diced)
- 3 Cloves Fresh Garlic (minced)
For Flavor
- 1 can Enchilada Sauce (10 oz (red or green, depending on your preference))
- 1 can Diced Roasted Tomatoes (14.5 oz (with green chilies or regular))
- 4 cups Chicken Broth (low-sodium 32 oz.)
- 1 can Black Beans (drained and rinsed)
- 1 cup Frozen Sweet Corn (drained)
- 1 teaspoon Ground Cumin
- 1 teaspoon Chili Powder
- ½ teaspoon Ground Coriander (optional for extra depth)
- Salt and Pepper (to taste)
For Creaminess
- 1 cup Sour Cream (for creaminess)
- 1 cup Cheese (shredded cheddar, Monterey Jack, or Mexican blend)
Optional Toppings
- Avocado
- Cilantro
- Tortilla strips
- Lime wedges
- Additional cheese
How to Make Creamy Chicken Enchilada Soup
Step 1: Heat the Oil
In a large pot over medium heat, add the avocado oil. Allow it to warm up before adding the next ingredients.
Step 2: Cook the Chicken
Add the cubed or shredded chicken to the pot. Cook until browned on all sides, about 5-7 minutes. Remove from the pot and set aside.
Step 3: Sauté Vegetables
In the same pot, add diced onion and minced garlic. Sauté until onions are translucent.
Step 4: Combine Ingredients
Return cooked chicken to the pot. Pour in enchilada sauce, diced tomatoes, chicken broth, black beans, corn, cumin, chili powder, coriander if using, salt, and pepper. Stir well.
Step 5: Simmer the Soup
Bring mixture to a boil then reduce heat to low. Let it simmer uncovered for about 20 minutes.
Step 6: Add Creaminess
Stir in sour cream until fully blended into the soup. Then add shredded cheese gradually while stirring until melted.
Step 7: Serve
Ladle soup into bowls and top with your favorite optional toppings like avocado slices or tortilla strips. Enjoy your Creamy Chicken Enchilada Soup!
How to Serve Creamy Chicken Enchilada Soup
This creamy chicken enchilada soup is a versatile dish that pairs well with various sides and toppings. Elevate your meal by trying out these serving suggestions.
With Crunchy Tortilla Chips
- Serve the soup with crunchy tortilla chips for dipping, adding texture and extra flavor.
Topped with Fresh Avocado
- Add slices of ripe avocado on top for creaminess and a fresh taste that complements the soup.
Garnished with Cilantro
- Sprinkle fresh cilantro over the soup to enhance its flavor with a burst of herbal freshness.
Squeeze of Lime Juice
- A squeeze of lime juice brightens up the flavors, adding a zesty kick that balances the creaminess.
Served with Warm Flour Tortillas
- Pair your soup with warm flour tortillas for a hearty addition, perfect for scooping up every last drop.
Accompanied by a Simple Salad
- A light salad can provide a refreshing contrast to the rich soup, making it a well-rounded meal.
How to Perfect Creamy Chicken Enchilada Soup
To make your creamy chicken enchilada soup truly exceptional, consider these helpful tips.
- Use Fresh Ingredients: Fresh vegetables and high-quality chicken enhance the overall flavor profile.
- Adjust Seasonings: Taste as you go and adjust spices like chili powder or cumin according to your preference.
- Consistency Matters: For a thicker soup, let it simmer longer; for a thinner texture, add more broth.
- Experiment with Cheeses: Try different cheeses like pepper jack or queso fresco for varied flavors in each bowl.
- Add Heat: If you enjoy spicy food, incorporate jalapeños or hot sauce for an extra kick.
- Blend for Smoothness: For an ultra-creamy texture, blend part of the soup before serving.
Best Side Dishes for Creamy Chicken Enchilada Soup
Pairing side dishes with your creamy chicken enchilada soup can enhance the meal experience. Here are some fantastic options.
- Mexican Rice: Fluffy rice cooked with tomatoes and spices makes a great base alongside the soup.
- Refried Beans: Creamy refried beans add richness and are a traditional complement to Tex-Mex meals.
- Cornbread Muffins: Sweet cornbread muffins provide a delightful contrast to the savory soup.
- Guacamole: This classic dip adds creaminess and flavor; serve it as an appetizer or topping.
- Taco Salad: A fresh taco salad topped with cheese and salsa offers crunch and zest that balance the soup’s richness.
- Grilled Vegetables: Charred veggies like zucchini and bell peppers add healthy elements to your meal while enhancing flavors.
Common Mistakes to Avoid
When making creamy chicken enchilada soup, it’s easy to make common mistakes that can affect the flavor and texture. Here are a few to watch out for:
- Using Low-Quality Ingredients – Poor quality ingredients can lead to a bland soup. Always choose fresh or high-quality canned products for the best flavor.
- Skipping Seasoning – Some cooks forget to taste and adjust seasoning. Remember to season throughout the cooking process to enhance flavors.
- Overcooking Chicken – Overcooked chicken can become dry and tough. Aim for tender, juicy pieces by cooking just until done.
- Neglecting Texture – A good soup should have a balance of textures. Avoid pureeing everything if you want chunks of veggies and chicken in your creamy chicken enchilada soup.
- Not Letting It Simmer – Skipping the simmering step can result in underdeveloped flavors. Allow your soup to simmer for at least 20 minutes to blend the ingredients.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container.
- Keeps well for up to 3–4 days in the fridge.
Freezing Creamy Chicken Enchilada Soup
- Freeze in a freezer-safe container.
- Best consumed within 2–3 months for optimal taste.
Reheating Creamy Chicken Enchilada Soup
- Oven – Preheat to 350°F (175°C). Place soup in an oven-safe dish, cover with foil, and heat for about 20 minutes or until warmed through.
- Microwave – Transfer soup to a microwave-safe bowl. Heat on high for 1-2 minutes, stirring halfway through, until hot.
- Stovetop – Pour into a saucepan over medium heat. Stir occasionally until heated through, usually about 5-7 minutes.
Frequently Asked Questions
Can I use frozen chicken in this Creamy Chicken Enchilada Soup?
Yes, you can use frozen chicken. Just ensure it is fully cooked before shredding and adding it to the soup.
What toppings go well with creamy chicken enchilada soup?
Toppings like avocado, cilantro, tortilla strips, lime wedges, and additional cheese enhance the flavor and presentation of your soup.
How can I make this recipe dairy-free?
To make it dairy-free, substitute sour cream with coconut cream or cashew cream and use dairy-free cheese options.
Can I make creamy chicken enchilada soup ahead of time?
Absolutely! This soup tastes even better the next day as flavors meld together.
Final Thoughts
This creamy chicken enchilada soup is not only delicious but also versatile. You can customize it with various toppings or adjust spice levels according to your preference. It’s perfect for cozy weeknight dinners or meal prep. Give this recipe a try; your taste buds will thank you!
Creamy Chicken Enchilada Soup
- Total Time: 45 minutes
- Yield: Serves approximately 6 people 1x
Description
Creamy Chicken Enchilada Soup is the ultimate comfort dish that combines rich, cheesy flavors with tender chicken and vibrant tomatoes. Perfect for weeknight dinners or cozy gatherings, this soup is not only quick to prepare but also incredibly satisfying.
Ingredients
- 1 pound skinless chicken breasts or thighs
- 1 can enchilada sauce (10 oz)
- 1 can diced roasted tomatoes (14.5 oz)
- 4 cups low-sodium chicken broth
- 1 cup sour cream
- 1 cup shredded cheese (cheddar or Mexican blend)
- 2 tablespoons avocado oil
- 1 medium onion (diced)
- 3 cloves fresh garlic (minced)
- 1 can black beans (drained and rinsed)
- 1 cup frozen sweet corn (drained)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon ground coriander (optional)
- Salt and pepper (to taste)
Instructions
- Heat 2 tablespoons of avocado oil in a large pot over medium heat.
- Cook the cubed or shredded chicken until browned (about 5-7 minutes), then set aside.
- Sauté diced onion and minced garlic in the same pot until translucent.
- Return chicken to the pot and add enchilada sauce, diced tomatoes, chicken broth, black beans, corn, cumin, chili powder, salt, and pepper. Stir well.
- Bring to a boil; reduce heat and simmer uncovered for 20 minutes.
- Stir in sour cream until blended; gradually add shredded cheese until melted.
- Serve hot with optional toppings like avocado slices or tortilla strips.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 3g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 85mg
