Thick, creamy, and easy-to-make Creamy Chicken Enchilada Soup is the perfect dish for any occasion. Whether you’re looking for a quick weeknight meal or a comforting side dish, this soup has you covered. Loaded with tender chicken and vibrant Tex-Mex flavors, it delivers warmth and satisfaction in every bowl. Get ready to impress your family and friends with this wholesome recipe that will become a staple in your kitchen!
Why You’ll Love This Recipe
- Quick Preparation: With just 10 minutes of prep time, you’ll have a delicious meal on the table in no time.
- Flavor-Packed: The combination of spices, beans, and veggies creates a rich flavor profile that everyone will enjoy.
- Customizable: Feel free to add your favorite toppings or substitute ingredients based on what you have on hand.
- Wholesome Ingredients: Packed with protein from chicken and beans, this soup is both nutritious and filling.
- Perfectly Creamy: The blending process gives the soup a smooth texture that elevates its taste.
Tools and Preparation
Before starting your Creamy Chicken Enchilada Soup, gather your tools to ensure a smooth cooking experience.
Essential Tools and Equipment
- Large stockpot
- Hand blender or regular blender
- Chopping board
- Knife
Importance of Each Tool
- Large stockpot: Ideal for cooking soups as it provides ample space for all ingredients without spilling.
- Hand blender: A convenient tool for achieving the perfect creamy texture directly in the pot.
- Chopping board: Keeps your workspace organized while making ingredient preparation safe and efficient.
Ingredients
To make this delicious Creamy Chicken Enchilada Soup, you will need:
- 1 tablespoon Butter or Ghee (avocado oil also works)
- 1 Medium Onion (diced)
- 2 Celery Stalks (sliced)
- 1 Medium Carrot (thinly sliced)
- 1 Large Red Bell Pepper (diced)
- 2-3 Garlic Cloves (chopped)
- 1½ teaspoon Ground Cumin
- 1 tablespoon Chili Powder
- 1 teaspoon Dried Oregano
- 15 ounces Diced fire-roasted Tomatoes (1 can)
- ¼ Cup Tomato Paste
- 4 Cups Low Sodium Chicken Broth
- 14.5 ounces Red Kidney Beans (drained and rinsed, 1 can)
- 14.5 ounces Black Beans (drained and rinsed, 1 can)
- 1 Cup Fresh or Frozen Sweet Corn
- 2 Cups Shredded Cooked Chicken
- 1 Cup Mexican Shredded Cheese Blend (for garnishing)
- Salt and pepper, to taste
How to Make Creamy Chicken Enchilada Soup
Step 1: Sauté the Vegetables
Melt the butter or ghee in a large stockpot over medium-high heat.
Add the diced onion, sliced celery stalks, thinly sliced carrot, diced red bell pepper, and chopped garlic.
Cook the mixture until it softens, about 5–6 minutes.
Step 2: Add Seasonings
Stir in the ground cumin, chili powder, dried oregano, diced fire-roasted tomatoes, tomato paste, and low sodium chicken broth.
Season with salt and pepper to taste.
Bring the mixture to a boil before lowering the heat to simmer for about 10–15 minutes or until the veggies are very tender.
Step 3: Blend Until Smooth
Remove from heat. Using a hand blender, blend the soup until smooth and creamy.
Return the soup to medium heat.
Step 4: Incorporate Beans and Chicken
Add the drained red kidney beans, drained black beans, sweet corn, and shredded cooked chicken into the blended soup.
Stir well to combine all ingredients.
Step 5: Heat Through
Boil for a couple of minutes just to heat everything thoroughly.
Step 6: Serve
Pour into bowls and top with shredded cheese or your favorite toppings. Enjoy!
How to Serve Creamy Chicken Enchilada Soup
Creamy Chicken Enchilada Soup is a versatile dish that can be enjoyed in many ways. Whether you want to keep it simple or add a twist, here are some serving suggestions to enhance your meal.
Top with Fresh Ingredients
- Chopped Cilantro: Adds freshness and a hint of citrus.
- Sour Cream or Greek Yogurt: Provides a creamy texture and balances the spices.
- Avocado Slices: Adds creaminess and healthy fats.
Pair with Crunchy Accompaniments
- Tortilla Chips: Perfect for dipping and adding crunch.
- Cornbread: A sweet complement to the spicy soup.
- Pico de Gallo: Fresh salsa brings additional flavor and texture.
Serve with Additional Proteins
- Grilled Chicken Strips: For those who want extra protein on top.
- Shrimp or Fish Tacos: A seafood twist that pairs well with the soup.
Create a Full Meal
- Mexican Rice: A hearty side that complements the soup’s flavors well.
- Salad with Lime Dressing: Lightens the meal and adds freshness.
How to Perfect Creamy Chicken Enchilada Soup
To elevate your Creamy Chicken Enchilada Soup, consider these tips for an even more delightful experience.
- Use Fresh Ingredients: Fresh vegetables enhance flavor and texture in your soup.
- Adjust Spiciness: Add more chili powder or diced jalapeños if you like it hotter.
- Experiment with Cheese: Try different cheese blends for varied flavors—pepper jack adds a nice kick!
- Add Lime Juice: A splash of lime juice just before serving brightens up the flavors significantly.
Best Side Dishes for Creamy Chicken Enchilada Soup
If you’re looking to round out your meal, these side dishes pair beautifully with Creamy Chicken Enchilada Soup.
- Mexican Street Corn Salad: A creamy, tangy salad that complements the soup’s richness.
- Guacamole: Creamy avocado dip that adds a fresh touch.
- Refried Beans: Smooth and savory, they are a classic Mexican side dish.
- Crispy Fried Plantains: Sweetness from plantains contrasts nicely with the spicy soup.
- Cheesy Quesadillas: Quick and cheesy, they make for a great dipping option.
- Chips and Salsa Platter: An easy-to-prepare starter that everyone loves.
Common Mistakes to Avoid
Making Creamy Chicken Enchilada Soup can be simple but there are common mistakes you should watch out for.
- Using too much liquid: Adding excessive broth can make the soup too thin. Stick closely to the measurements in the recipe for the best texture.
- Not seasoning enough: Failing to season properly can lead to bland flavors. Taste as you go and adjust the spices accordingly.
- Overcooking vegetables: Cooking veggies for too long can make them mushy. Aim for just softening them before blending for a better texture.
- Skipping the blending step: Not blending the soup can result in a chunky texture rather than creamy. Use an immersion blender or regular blender for that smooth finish.
- Forgetting about toppings: Toppings add flavor and texture. Don’t skip garnishing your soup with cheese, cilantro, or avocado for a delightful finish.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container.
- This soup lasts up to 3-4 days in the refrigerator.
Freezing Creamy Chicken Enchilada Soup
- Use freezer-safe containers or bags.
- The soup can be frozen for up to 3 months without losing quality.
Reheating Creamy Chicken Enchilada Soup
- Oven: Preheat to 350°F (175°C) and heat in a covered dish until warmed through.
- Microwave: Heat in short intervals, stirring in between until hot.
- Stovetop: Gently reheat over medium heat until bubbling; stir occasionally.
Frequently Asked Questions
Here are some common questions about making Creamy Chicken Enchilada Soup.
Can I use rotisserie chicken for this recipe?
Yes, rotisserie chicken is a great time-saver and adds flavor to your soup.
How can I make this soup spicier?
Add more chili powder or diced jalapeños during cooking to increase the heat level.
Is there a vegetarian version of Creamy Chicken Enchilada Soup?
Yes! Substitute chicken with black beans or lentils and vegetable broth instead of chicken broth.
How do I thicken my Creamy Chicken Enchilada Soup?
Blend longer or add more tomato paste to achieve a thicker consistency if desired.
Final Thoughts
This Creamy Chicken Enchilada Soup is not only comforting but also versatile. You can customize it with different beans or vegetables according to your taste. It’s perfect for any weeknight dinner or as a satisfying side dish. Give it a try, and enjoy a bowl of delicious warm goodness!
Creamy Chicken Enchilada Soup
Creamy Chicken Enchilada Soup is your go-to comfort food, rich in flavor and easy to make. This delightful dish combines tender chicken, vibrant vegetables, and a medley of spices for a heartwarming meal that’s perfect for cozy evenings. With just 10 minutes of prep time and a few simple ingredients, you can whip up this creamy soup that will impress family and friends alike. Customize it with your favorite toppings for an extra burst of flavor. Whether you serve it on chilly nights or as a satisfying side dish, this Creamy Chicken Enchilada Soup is sure to become a favorite in your kitchen.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 6
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Ingredients
- Butter
- Onion
- Celery
- Carrot
- Red Bell Pepper
- Garlic
- Ground Cumin
- Chili Powder
- Diced Fire-Roasted Tomatoes
- Tomato Paste
- Low Sodium Chicken Broth
- Red Kidney Beans
- Black Beans
- Sweet Corn
- Shredded Cooked Chicken
- Mexican Shredded Cheese Blend
Instructions
- In a large stockpot over medium-high heat, melt the butter. Add diced onion, celery, carrot, red bell pepper, and garlic; sauté until softened (5–6 minutes).
- Stir in cumin, chili powder, oregano, diced tomatoes, tomato paste, and broth. Season with salt and pepper; bring to a boil then simmer for 10–15 minutes until veggies are tender.
- Remove from heat and blend the soup until smooth using an immersion blender.
- Stir in drained beans, corn, and shredded chicken; heat through for a couple of minutes.
- Serve hot with desired toppings like cheese or cilantro.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 5g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 70mg
