Luscious Creamy Chicken Enchilada Soup: A Cozy Bowl of Goodness
INTRODUCTION
The chilly evenings of fall always bring back fond memories of family gatherings, where laughter carried through the air and the aroma of my mom’s cooking wrapped around us like a warm hug. One dish that holds a special place in my heart—and stomach—is her famous Creamy Chicken Enchilada Soup. As soon as that bubbling pot hit the table, everyone would come running, spoon in hand, ready to dig into what I can only describe as cozy happiness in a bowl.
What sets this creamy concoction apart from all the other soups out there? It’s the perfect balance of spicy and creamy, the tender chicken, and the delightful crunch of tortilla chips on top. It’s not just a meal; it’s an experience that can transport you back to your happiest moments. Plus, it’s a straightforward recipe you can whip up on busy weeknights or during lazy Sunday dinners.
In this post, I promise to show you how to create your own deliciously comforting Creamy Chicken Enchilada Soup that will have your loved ones asking for seconds and reminiscing about family dinners long after the last spoonful is gone.
WHAT ARE Creamy Chicken Enchilada Soup?
The journey of Creamy Chicken Enchilada Soup is rooted deeply in Mexican cuisine, where enchiladas reign supreme. Traditionally, the flavors of enchiladas—rich, savory, and just a tad spicy—are melded together in this creamy soup version that brings a new twist to an old favorite.
Imagine a warm, hearty bowl filled with tender chicken, fresh veggies, and a creamy base that’s both comforting and indulgent. The texture is smooth and velvety, punctuated by the crunch of tortilla chips and melted cheese. The slight hint of spice kicks in just at the right moment, leaving your taste buds dancing with joy.
This soup is perfect for any occasion; whether you’re hosting a casual weeknight dinner or wanting to impress friends at a gathering, this dish takes center stage and satisfies every craving.
WHY YOU’LL LOVE THIS RECIPE
Home-Cooked Flavor: There’s something undeniably comforting about a homemade soup that the store-bought versions just can’t replicate. You control the ingredients and the balances of flavors, ensuring it’s perfectly tailored to your liking.
Quick & Easy: This creamy chicken enchilada soup can be ready in under 30 minutes! With minimal prep time and straightforward cooking techniques, even the busiest weeknights can include this delicious dish.
Cost-Effective: Forget those pricey restaurant servings; you can create a fulfilling meal at home without breaking the bank. With pantry staples and a few fresh ingredients, you’re on your way to a gourmet experience that’s easy on the wallet!
Customizable: Whether you’re entertaining picky eaters or catering to dietary restrictions, this recipe is easily adaptable. Swap in lean turkey, go vegetarian with beans and vegetables, or spice it up with extra chipotle in adobo.
Family Bonding: Cooking together can create unforgettable family memories, and this soup invites everyone to lend a hand—be it chopping onions, stirring the pot, or garnishing with cilantro. Share the joy of cooking and create new traditions around the dining table.
INGREDIENTS SECTION
To kick off this culinary adventure, gather these high-quality ingredients:
- 2 cups cooked chicken, shredded: Use rotisserie chicken for convenience, or boil and shred your own.
- 1 can (10 oz) enchilada sauce: Look for a brand you trust; I love the flavor of Trader Joe’s enchilada sauce.
- 4 cups chicken broth: Homemade is best, but low-sodium boxed broth works great too.
- 1 cup heavy cream: For that luxurious creaminess; you can use half-and-half for a lighter version.
- 1 cup corn: Frozen or canned works well; it adds a nice sweetness.
- 1 cup black beans, drained and rinsed: These add protein and texture; use canned for ease.
- 1 cup diced tomatoes: Fresh or canned—both are delicious, just make sure to drain canned tomatoes well.
- 1 onion, diced: Fresh onions add depth; white or yellow onions work well.
- 2 cloves garlic, minced: Always use fresh garlic for that fragrant punch.
- 1 tsp cumin: For that warm, earthy flavor.
- 1 tsp chili powder: Adjust based on your heat preference.
- Salt and pepper to taste: Always season as you go!
- Tortilla chips for serving: Crunchy toppings to elevate your soup!
- Shredded cheese for topping: I recommend Monterey Jack or Cheddar for the best melty goodness.
- Fresh cilantro for garnish: Adds a pop of freshness and color.
Prep Notes: Ensure your chicken is cooked and shredded ahead of time; room temperature chicken will blend in better with the soup.
STEP-BY-STEP INSTRUCTIONS
Sauté the Aromatics: In a large pot over medium heat, add a splash of olive oil, then sauté the diced onions and minced garlic until softened and fragrant, around 3–5 minutes.
- Chef’s Tip: Make sure the onions turn translucent but not browned for maximum flavor.
Bring in the Goodness: Add the shredded chicken, enchilada sauce, chicken broth, corn, black beans, and diced tomatoes. Stir to combine and bring to a simmer, about 5 minutes.
- Common Mistake to Avoid: Don’t forget to drain the black beans and tomatoes; adding excess liquid can dilute your soup’s flavor!
Cream it Up: Reduce the heat to low. Stir in the heavy cream, cumin, chili powder, and season with salt and pepper. Allow it to simmer for another 15 minutes, stirring occasionally.
- Visual Cue: You’ll know it’s ready when the soup is bubbly and thickened slightly.
Final Touches: Give it a taste for seasoning, adjust to your preference, then remove from heat.
Serve and Enjoy: Ladle the soup into bowls, topping each with crispy tortilla chips, a sprinkle of shredded cheese, and a handful of fresh cilantro. Serve hot!
- Chef’s Tip: For an extra kick, drizzle some hot sauce over the top before serving.
EXPERT TIPS & TRICKS
- Storage Recommendations: Store leftovers in an airtight container in the fridge for up to 4 days.
- Make-Ahead Instructions: You can prepare the soup ahead of time and reheat when ready to serve. Just add a bit of broth when reheating if it thickens too much.
- Troubleshooting: If your soup is too thick, simply stir in a bit of extra broth or water to reach desired consistency.
- Freezing Tip: Soup freezes well! It can be stored in the freezer for up to 2 months—perfect for meal prep.
- Ingredient Quality: Use high-quality chicken and flavorful broth for the best taste experience.
SERVING SUGGESTIONS
This Creamy Chicken Enchilada Soup is fantastic served alongside a fresh garden salad or crispy quesadillas for a complete meal. A sprinkle of lime juice right at serving will brighten up the flavors beautifully. For a cozy presentation, serve the soup in oversized mugs or bowls with a side of warm cornbread for dunking. This dish is ideal for casual get-togethers, family dinners, or even just a solo treat while curled up on the couch with your favorite movie.
VARIATIONS & SUBSTITUTIONS
- Flavor Combinations: Consider adding some diced jalapeños for an extra kick, or switch up the proteins with shredded beef or turkey.
- Dietary Needs: For a vegetarian version, substitute the chicken with sautéed mushrooms and replace the broth with vegetable broth. You can also add some spinach for added nutrients.
- Seasonal Variations: In summer, feel free to toss in fresh zucchini or corn-on-the-cob pieces for a fresh twist! During winter, consider using roasted vegetables for depth.
NUTRITION & STORAGE INFO
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Estimated Calories per Serving: Approximately 350 calories
- Storage Instructions: Refrigerate for up to 4 days or freeze for up to 2 months.
FAQ SECTION
Can I make this soup in advance?
- Yes! The flavors deepen when refrigerated, making it a perfect make-ahead meal.
How do I thicken my soup?
- If you prefer a thicker soup, use less broth, or add in a tablespoon of cornstarch mixed with water.
Can I make this soup spicier?
- Absolutely! Add chopped jalapeños, a dash of cayenne pepper, or even some hot salsa.
What if I don’t like black beans?
- You can easily switch them out for pinto beans, or omit them entirely!
Is there a vegetarian option?
- Definitely! Swap chicken for more veggies and use vegetable broth.
How do I store leftover soup?
- Keep it in an airtight container in the fridge for up to 4 days.
Can this soup be frozen?
- Yes! It freezes well—just let it cool first and use a freezer-safe container.
Should I serve this soup with anything?
- It’s delicious on its own, but tortilla chips, quesadillas, or a fresh salad complement it perfectly!
Can I use fresh chicken instead of cooked?
- Yes, just cook it with the onions and garlic first, then shred before adding other ingredients.
Will my kids enjoy this soup?
- Absolutely! The creamy texture and mild flavors are usually a hit for even the pickiest of eaters.
CONCLUSION
This Delicious Creamy Chicken Enchilada Soup isn’t just a recipe; it’s a reminder of loved ones and happy moments. The blend of flavors, textures, and culinary tradition creates a bowl of pure joy that I hope encompasses many of your own family memories. I encourage you to try this comforting recipe and invite your loved ones to join the cooking process. I’d love to hear what you think and how it turned out for you! Don’t forget to check out related recipes on the blog that can complement this scrumptious soup. Happy cooking!
Creamy Chicken Enchilada Soup
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use rotisserie chicken for convenience, or boil and shred your own.
- 1 can (10 oz) enchilada sauce Look for a brand you trust; I love Trader Joe’s enchilada sauce.
- 4 cups chicken broth Homemade is best, but low-sodium boxed broth works great too.
- 1 cup heavy cream For that luxurious creaminess; you can use half-and-half for a lighter version.
- 1 cup corn Frozen or canned works well; it adds a nice sweetness.
- 1 cup black beans, drained and rinsed These add protein and texture; use canned for ease.
- 1 cup diced tomatoes Fresh or canned—both are delicious, just make sure to drain canned tomatoes well.
- 1 small onion, diced Fresh onions add depth; white or yellow onions work well.
- 2 cloves garlic, minced Always use fresh garlic for that fragrant punch.
- 1 tsp cumin For that warm, earthy flavor.
- 1 tsp chili powder Adjust based on your heat preference.
- to taste seasoning Salt and pepper Always season as you go!
- to taste topping Tortilla chips Crunchy toppings to elevate your soup!
- to taste topping Shredded cheese I recommend Monterey Jack or Cheddar for the best melty goodness.
- to taste garnish Fresh cilantro Adds a pop of freshness and color.
Instructions
Preparation
- In a large pot over medium heat, add a splash of olive oil, then sauté the diced onions and minced garlic until softened and fragrant, around 3–5 minutes.
- Add the shredded chicken, enchilada sauce, chicken broth, corn, black beans, and diced tomatoes. Stir to combine and bring to a simmer, about 5 minutes.
- Reduce the heat to low. Stir in the heavy cream, cumin, chili powder, and season with salt and pepper. Allow it to simmer for another 15 minutes, stirring occasionally.
- Give it a taste for seasoning, adjust to your preference, then remove from heat.
- Ladle the soup into bowls, topping each with crispy tortilla chips, a sprinkle of shredded cheese, and a handful of fresh cilantro. Serve hot!