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- 2 tablespoons olive oil - 1 medium onion, finely diced - 3 garlic cloves, minced - 1 bell pepper, diced - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1/2 teaspoon chili powder - 4 cups chicken broth - 2 cups shredded cooked chicken These core ingredients create a rich base for your soup. Olive oil helps sauté the onion and garlic, bringing out their flavors. The onion adds sweetness, while garlic gives a nice depth. The bell pepper adds crunch and color. Cumin, paprika, and chili powder give warmth and spice. Chicken broth ties it all together, making it comforting and hearty. The shredded chicken adds protein and texture, making your soup filling. - 1 can (10 oz) enchilada sauce - 1 cup corn kernels - 1 cup black beans - 1 cup heavy cream - Salt and pepper to taste The enchilada sauce gives the soup a bold flavor. Corn adds sweetness and texture, while black beans add earthiness. Heavy cream makes it creamy and luxurious. Don't forget to taste and adjust with salt and pepper to get the flavors just right. - Fresh cilantro, chopped - Tortilla strips or chips - Optional toppings (cheese, avocado, lime) Garnishes bring your soup to life. Fresh cilantro adds brightness. Crunchy tortilla strips or chips offer a fun texture. You can also add cheese for richness, avocado for creaminess, or a squeeze of lime for tang. These toppings make each bowl look and taste amazing! {{ingredient_image_2}} Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Once the oil is hot, add 1 medium onion, finely diced. Stir it often until it turns translucent, which takes about 5 minutes. Next, add 3 minced garlic cloves and 1 diced bell pepper. Cook these together for 2-3 more minutes. The goal is to soften the pepper and release the fragrant smell of garlic. Now, it's time to add flavor. Sprinkle in 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, and 1/2 teaspoon of chili powder. Mix everything well so that the veggies are coated in spices. Cook for another minute to let those spices bloom. Pour in 4 cups of chicken broth and raise the heat just a bit. Bring the mix to a gentle simmer. Once simmering, add 2 cups of shredded cooked chicken, 1 can of enchilada sauce, 1 cup of corn, and 1 cup of black beans. Let the soup simmer for about 10-15 minutes. This gives all the flavors time to meld together. Lower the heat to a gentle simmer again. Slowly mix in 1 cup of heavy cream, warming it through without letting it boil. This gives the soup its creamy texture. Finally, taste your soup and adjust the salt and pepper as needed. This step ensures the flavors are just right and ready for serving. To make your creamy chicken enchilada soup shine, focus on spices. I love using: - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1/2 teaspoon chili powder These spices give the soup a warm and smoky flavor. If you want more heat, increase the chili powder. For a milder taste, reduce it. Using leftover rotisserie chicken is smart. It saves time and adds great flavor. Just shred it and toss it in. You’ll get a rich taste without extra cooking time. Choose a large pot or Dutch oven for this soup. It allows for even cooking. Start with medium heat to sauté your vegetables. This helps release their flavors. If you find the soup too thick, add more chicken broth. For a thicker soup, let it simmer longer. Just keep an eye on the heat to avoid burning. For a fun presentation, ladle soup into bowls. Top with crushed tortilla strips or chips. It adds a nice crunch. Don't forget fresh cilantro! It brightens the dish. You can also add a drizzle of cream on top. For sides, consider cornbread or a simple salad. They balance the flavors and round out your meal. Pro Tips Use Rotisserie Chicken: For a quicker option, use store-bought rotisserie chicken. It saves time and adds great flavor to your soup. Adjust the Spice Level: If you prefer a milder soup, reduce the amount of chili powder or use a mild enchilada sauce. Make it Ahead: This soup stores well in the refrigerator for up to 3 days. Reheat gently on the stove before serving. Garnish Generously: Enhance the presentation and flavor by topping with avocado slices, lime wedges, or your favorite cheese. {{image_4}} You can easily change the protein in this soup. If you want a lighter option, use turkey instead of chicken. For a vegetarian twist, swap in black beans or chickpeas. Both options add great taste and texture. If you need a dairy-free version, use coconut cream or cashew cream instead of heavy cream. These swaps keep the soup rich without dairy. To control the heat, you can adjust the spices. If you like it spicy, add more chili powder or diced jalapeños. For a milder flavor, skip the chili powder or use sweet bell peppers. You can also add more veggies, like zucchini or spinach, for extra nutrients. Using different beans, such as pinto beans, can change the flavor and make it fun. You can give this soup a Mexican flair by adding fresh lime juice and avocado. These ingredients brighten the flavors and add freshness. If you're feeling adventurous, take inspiration from other cuisines. Add curry powder for an Indian touch or miso paste for a Japanese twist. These ideas create a unique soup while keeping it comforting and delicious. Store your creamy chicken enchilada soup in an airtight container. Make sure it cools to room temperature before sealing. This helps keep it fresh. In the fridge, the soup lasts about 3 to 4 days. Always check for any signs of spoilage before eating leftovers. To freeze the soup, let it cool completely first. Then, pour it into freezer-safe bags or containers. Leave some space at the top for expansion. This way, it won’t burst. The soup can stay frozen for up to 3 months. When you're ready to eat, move it to the fridge overnight to thaw. For reheating, use a pot on the stove over low heat. Stir it often to warm evenly. You can also use the microwave. Heat in short bursts, stirring in between. To keep the creamy texture, avoid boiling it again. If the soup seems thick, add a splash of chicken broth or water. This restores its delightful creaminess. Yes, you can use a slow cooker for this soup. Start by sautéing the onion, garlic, and bell pepper in olive oil. After they soften, transfer them to the slow cooker. Add the spices, chicken broth, shredded chicken, enchilada sauce, corn, and black beans. Cook on low for 6-8 hours or high for 3-4 hours. To finish, stir in the heavy cream just before serving. This helps keep the cream fresh. Taste your soup and adjust the seasoning as needed. Yes, this soup can be gluten-free. Just make sure your enchilada sauce and chicken broth are gluten-free. Many brands offer these options. For thickening, you can use cornstarch instead of flour. Always read labels to ensure all ingredients fit your diet. This soup is great for anyone avoiding gluten. If you want more protein in your soup, consider adding beans, like pinto or kidney beans. You can also throw in some diced tofu for a vegetarian option. Cooked quinoa or lentils work well too. If you want to stick with chicken, use more shredded chicken or even some diced turkey. These additions will help make your soup heartier and even more filling. This blog post covered how to make a delicious Creamy Chicken Enchilada Soup. We discussed essential ingredients like olive oil, onion, and spices. I shared step-by-step instructions for preparing and cooking your soup. Remember, you can always adapt the recipe with different proteins or flavors. I encourage you to experiment with garnishes for a unique twist. Enjoy your soup, and make it your own!

Creamy Chicken Enchilada Soup

A comforting and flavorful soup with chicken, spices, and a creamy base, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 350 kcal

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 1 bell pepper diced (choose your favorite color)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon chili powder
  • 4 cups chicken broth
  • 2 cups shredded cooked chicken
  • 1 can (10 oz) enchilada sauce
  • 1 cup corn kernels
  • 1 cup black beans, drained and rinsed
  • 1 cup heavy cream
  • to taste salt and pepper
  • for garnish fresh cilantro, chopped
  • for serving tortilla strips or chips

Instructions
 

  • In a large pot or Dutch oven, pour in the olive oil and warm it over medium heat. Once hot, add the finely diced onion, stirring frequently until translucent, which should take about 5 minutes.
  • Incorporate the minced garlic and diced bell pepper into the pot. Continue to cook for another 2-3 minutes, stirring occasionally, until the pepper softens and the garlic is aromatic.
  • Sprinkle in the ground cumin, smoked paprika, and chili powder. Mix well to ensure the vegetables are coated in spices, cooking for an additional minute until the spices bloom and become fragrant.
  • Pour the chicken broth into the pot, increase the heat slightly, and bring the mixture to a gentle simmer.
  • Stir in the shredded chicken, enchilada sauce, corn, and black beans. Allow the soup to simmer for about 10-15 minutes, giving time for all the flavors to meld together beautifully.
  • Lower the heat to a gentle simmer and slowly mix in the heavy cream. Warm through without boiling, ensuring a creamy texture throughout.
  • Conduct a taste test and adjust seasoning with salt and pepper as needed for optimal flavor.

Notes

Top with tortilla strips and fresh cilantro for added flavor and presentation.
Keyword chicken, creamy, enchilada, soup