why make this recipe
Creamy Chicken Enchilada Soup is a delightful dish that combines rich flavors with a creamy texture. It is perfect for a cozy dinner or a quick lunch. This recipe is easy to make and can be prepared in less than 30 minutes, making it ideal for busy days. Plus, it’s loaded with protein from the chicken and packed with beans and corn, ensuring a satisfying meal that everyone will love.
how to make Creamy Chicken Enchilada Soup
Ingredients
- 2 cups cooked chicken, shredded
- 1 can (10 oz) enchilada sauce
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup corn
- 1 cup black beans, drained and rinsed
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Tortilla chips for serving
- Chopped cilantro for garnish
Directions
- In a large pot, combine the shredded chicken and enchilada sauce over medium heat.
- Add the chicken broth, corn, black beans, cumin, and chili powder. Stir well and bring to a boil.
- Reduce the heat and stir in the heavy cream. Simmer for about 10 minutes until heated through.
- Season with salt and pepper to taste.
- Serve warm with tortilla chips and garnish with chopped cilantro.
how to serve Creamy Chicken Enchilada Soup
Serve the soup hot right after cooking. It pairs perfectly with crunchy tortilla chips on the side. Sprinkle chopped cilantro on top for added flavor and freshness. You can also add a squeeze of lime juice for a zesty kick.
how to store Creamy Chicken Enchilada Soup
To store leftovers, let the soup cool completely. Place it in an airtight container and store it in the refrigerator for up to 3 days. You can also freeze the soup for up to 3 months. To reheat, thaw it in the fridge overnight and warm on the stove over low heat, stirring occasionally.
tips to make Creamy Chicken Enchilada Soup
- Use rotisserie chicken for quicker preparation.
- Adjust the seasoning according to your taste. Add more chili powder if you like it spicier.
- Feel free to add other vegetables, like bell peppers or onions, for extra flavor.
Serving Ideas
This soup makes a great main dish but can also be served as an appetizer. It goes well with a side of Mexican rice or a fresh salad.
Final Thoughts
Creamy Chicken Enchilada Soup is a comforting dish that is easy to make and full of flavor. It’s great for feeding a family or for meal prep. Enjoy this dish whenever you crave warm and hearty comfort food!
FAQs
Can I use frozen chicken?
Yes, you can use frozen chicken. Just make sure to cook it thoroughly before shredding.
Can I make this soup vegetarian?
Absolutely! You can omit the chicken and use vegetable broth along with your choice of veggies, like mushrooms or squash.
What can I do if the soup is too thick?
If your soup is too thick, simply add more chicken broth or water until you reach your desired consistency.
Creamy Chicken Enchilada Soup
Ingredients
Method
- In a large pot, combine the shredded chicken and enchilada sauce over medium heat.
- Add the chicken broth, corn, black beans, cumin, and chili powder. Stir well and bring to a boil.
- Reduce the heat and stir in the heavy cream. Simmer for about 10 minutes until heated through.
- Season with salt and pepper to taste.
- Serve warm with tortilla chips and garnish with chopped cilantro.