Creamy Chicken Enchilada Soup

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There’s something about a warm, comforting bowl of creamy chicken enchilada soup that truly hits the spot. After a long day, this easy-to-make dish not only warms your body but also your heart. Packed with delicious flavors, it’s a wonderful mix of creamy goodness and a hint of spice. Whether you’re whipping it up for a cozy weeknight dinner, a family gathering, or even a casual lunch with friends, this soup will surely impress. Let me guide you through why this dish has earned a special place in my kitchen and should in yours too.

Reasons You’ll Love This Recipe

The beauty of creamy chicken enchilada soup lies in its versatility and ease of preparation. First off, it’s a one-pot wonder that keeps cleanup minimal—a major plus on busy nights. You can throw together the ingredients in about 30 minutes, making it a quick and satisfying choice for any occasion. Plus, it’s budget-friendly, utilizing staple ingredients that you might already have at home.

Imagine a soup that’s bursting with flavors, suitable for picky eaters and toddlers alike. With its rich, creamy texture and savory taste, it has that authentic Mexican flair that elevates it from ordinary to extraordinary.

“Absolutely delicious! My kids couldn’t get enough and even went back for seconds. I love how quick it is to make!” – Happy Chef

Your Easy Cooking Guide

Making creamy chicken enchilada soup is straightforward—perfect for both novice cooks and seasoned chefs looking for a swift meal. You’ll sauté some onions and garlic to start with, which lays a wonderful flavor foundation. The chicken breasts cook right in the pot, eliminating the need for extra pans. By the end, you’ll only need to combine the ingredients and let them simmer to create this delightful dish.

Here are the key steps to prepare this comforting meal:

1. Sauté onions and garlic.
2. Cook the chicken until no longer pink.
3. Add broth and enchilada sauce; let it simmer.
4. Mix in corn, black beans, and seasonings.
5. Shred the chicken and stir in cream.

It’s that simple!

Gather Your Ingredients

To create this delicious soup, here’s what you’ll need:

• 1 lb boneless, skinless chicken breasts
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 can (10 oz) red enchilada sauce
• 1 cup heavy cream
• 1 cup corn (fresh or frozen)
• 1 cup black beans, rinsed and drained
• 1 teaspoon cumin
• Salt and pepper to taste
• Shredded cheese, for topping
• Fresh cilantro, for garnish

Feel free to swap the black beans for kidney beans or use a light cream instead of heavy cream for a lighter version.

Step-by-Step Directions

1. In a large pot, heat some olive oil and sauté the chopped onion and minced garlic until they’re translucent.
2. Add the chicken breasts and cook until they’re no longer pink, about 5-7 minutes.
3. Pour in the chicken broth and the enchilada sauce, stirring to mix. Bring this to a gentle simmer.
4. Add corn, black beans, and cumin, allowing it to cook for another 10 minutes to let the flavors meld.
5. Remove the chicken breasts; once cool enough to handle, shred them and return to the pot.
6. Stir in the heavy cream, seasoning with salt and pepper to taste.
7. Serve hot, garnished with shredded cheese and fresh cilantro.

Best Way to Serve

For an inviting presentation, serve your creamy chicken enchilada soup in rustic bowls topped with a generous sprinkle of shredded cheese and freshly chopped cilantro. For added flair, consider serving it with warm tortilla chips or homemade cornbread on the side. This soup also pairs wonderfully with a light salad or avocado slices, enhancing its rich flavors.

Storage Tips

Leftovers? No problem! Creamy chicken enchilada soup can be stored in the refrigerator for up to 3-4 days. Ensure that it’s cooled before transferring it to an airtight container. If you’d like to keep it longer, this soup freezes beautifully. Just pour individual servings into freezer-safe bags or containers and store for up to three months. To reheat, simply thaw overnight in the fridge and warm it on the stove until heated through.

Pro Chef Tips

• For a shortcut, use a rotisserie chicken instead of raw chicken breasts. Just shred the chicken and add it towards the end.
• If you prefer a spicier kick, consider adding diced jalapeños or a pinch of cayenne pepper.
• Use low-fat cream or an alternative like coconut cream if you’re looking for a lighter option.

Creative twists

Get playful with this recipe by substituting ingredients. Try adding diced bell peppers, or even sweet potato for an earthy sweetness. You can also sprinkle some crumbled tortilla chips on top for added crunch or drizzle lime juice before serving to brighten the flavors.

Your questions answered

How long does it take to make this soup?
Preparation and cooking combined usually take around 30 minutes.

Can I use a different type of beans?
Absolutely! Feel free to substitute black beans with pinto beans, kidney beans, or any of your favorites.

Is this soup good for meal prep?
Yes! It stores well in the fridge and freezes beautifully, making it perfect for meal prep options.

Now you’re ready to impress your family or guests with this creamy chicken enchilada soup that brings the warmth of home cooking right to your table. Enjoy!

Creamy Chicken Enchilada Soup

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• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free

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Description

A warm, comforting bowl of creamy chicken enchilada soup, perfect for quick dinners and family gatherings.

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Ingredients

Scale 1x2x3x

• 1 lb boneless, skinless chicken breasts
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 can (10 oz) red enchilada sauce
• 1 cup heavy cream
• 1 cup corn (fresh or frozen)
• 1 cup black beans, rinsed and drained
• 1 teaspoon cumin
• Salt and pepper to taste
• Shredded cheese, for topping
• Fresh cilantro, for garnish

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Instructions

1. In a large pot, heat some olive oil and sauté the chopped onion and minced garlic until translucent.
2. Add the chicken breasts and cook until no longer pink, about 5-7 minutes.
3. Pour in the chicken broth and enchilada sauce, stirring to mix. Bring to a gentle simmer.
4. Add corn, black beans, and cumin; let it cook for another 10 minutes.
5. Remove the chicken breasts, shred them, and return to the pot.
6. Stir in the heavy cream, seasoning with salt and pepper to taste.
7. Serve hot, garnished with shredded cheese and fresh cilantro.

Notes

Leftovers can be stored in the refrigerator for 3-4 days or frozen for up to three months.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 6g
• Sodium: 600mg
• Fat: 24g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 5g
• Protein: 25g
• Cholesterol: 70mg

Keywords: chicken soup, enchilada soup, creamy soup, Mexican soup, easy dinner, one pot meal