Creamy Chicken Enchilada Soup

why make this recipe

Creamy Chicken Enchilada Soup is a warm and comforting dish. It combines flavorful chicken with creamy ingredients and spices, making it a delightful meal for any day. This soup is easy to make, perfect for using leftover chicken, and can be prepared in just a short time. Whether you are feeding a family or having a cozy night in, this soup is sure to satisfy.

how to make Creamy Chicken Enchilada Soup

Ingredients

• 2 cups cooked shredded chicken
• 1 can (10 oz) enchilada sauce
• 4 cups chicken broth
• 1 cup heavy cream
• 1 cup corn (canned or frozen)
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup diced tomatoes
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 cup shredded cheese (optional)
• Chopped cilantro for garnish

Directions

1. In a large pot, combine the chicken, enchilada sauce, chicken broth, heavy cream, corn, black beans, diced tomatoes, cumin, and chili powder.
2. Bring the mixture to a simmer over medium heat.
3. Cook for about 15-20 minutes, stirring occasionally.
4. Season with salt and pepper to taste.
5. If using, stir in the shredded cheese until melted.
6. Serve hot, garnished with chopped cilantro.

how to serve Creamy Chicken Enchilada Soup

Serve Creamy Chicken Enchilada Soup hot, and garnish it with chopped cilantro for a fresh touch. You can also offer tortilla chips or warm bread on the side for dipping. This makes a great meal on its own or can be a starter before a larger dinner.

how to store Creamy Chicken Enchilada Soup

To store leftover soup, let it cool completely. Then, transfer it to an airtight container and keep it in the refrigerator. It will stay fresh for up to 3 days. You can also freeze it for up to 2 months. When ready to eat, simply reheat it on the stove or in the microwave.

tips to make Creamy Chicken Enchilada Soup

• Use rotisserie chicken for an even quicker option.
• Adjust the spice level by adding more or less cumin and chili powder.
• For a healthy twist, consider adding more vegetables like bell peppers or zucchini.
• If you want more texture, top the soup with crispy tortilla strips.

variation

You can make a vegetarian version of this soup by omitting the chicken and adding more beans or vegetables instead. You can also use vegetable broth in place of chicken broth to keep it meat-free.

FAQs

1. Can I use frozen chicken in this recipe?
Yes, you can use frozen chicken. Just make sure to cook it thoroughly before shredding and adding it to the soup.

2. How can I make this soup spicier?
To make the soup spicier, add diced jalapeños, cayenne pepper, or use a spicier enchilada sauce.

3. Can I make this soup ahead of time?
Yes, you can prepare the soup ahead of time. Just store it in the fridge or freezer and reheat it before serving.

Print