Thick and creamy chicken enchilada soup is a comforting dish that brings the flavors of Tex-Mex cuisine right to your kitchen. This easy-to-make soup is perfect for a cozy night in or as a crowd-pleaser at gatherings. With wholesome ingredients and a delightful creaminess, it’s not just a meal—it’s an experience. Enjoy this soup during chilly evenings or serve it as a hearty side dish any time of year.
Why You’ll Love This Recipe
- Quick Preparation: With just 10 minutes of prep time, you can whip up this delicious soup in no time.
- Flavor-Packed Ingredients: The combination of spices and fresh vegetables creates an irresistible flavor profile that everyone will love.
- Customizable Options: Feel free to modify the ingredients based on your preferences, adding more veggies or swapping proteins.
- Wholesome and Filling: Loaded with nutritious ingredients like beans and chicken, this soup is both satisfying and healthy.
- Perfect for Any Occasion: Whether it’s a weeknight dinner or a gathering with friends, this creamy chicken enchilada soup fits right in.
Tools and Preparation
To make your cooking experience smooth, gather some essential tools. These will help you create the perfect creamy chicken enchilada soup.
Essential Tools and Equipment
- Large stockpot
- Hand blender
- Cutting board
- Knife
- Measuring cups and spoons
Importance of Each Tool
- Large stockpot: A spacious pot allows all ingredients to cook evenly without overcrowding.
- Hand blender: This tool makes blending the soup easy, giving you that desired creamy consistency without transferring to another container.
- Cutting board & knife: Essential for chopping vegetables quickly and safely before they hit the pot.
Ingredients
Here are the ingredients you’ll need for this creamy chicken enchilada soup:
- 1 tablespoon Butter or Ghee (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 (drain and rinsed, 1 can)
- 14.5 ounces Black Beans (drain 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 your taste
How to Make Creamy Chicken Enchilada Soup
Step 1: Melt the Butter
Melt 1 tablespoon of butter or ghee in a large stockpot over medium-high heat.
Step 2: Sauté Vegetables
Add the diced onion, sliced celery, thinly sliced carrot, diced red bell pepper, and chopped garlic cloves. Cook until softened, about 5–6 minutes.
Step 3: Add Seasonings
Stir in the ground cumin, chili powder, dried oregano, diced tomatoes, tomato paste, and chicken broth. Season with salt and pepper to taste. Bring to a boil then lower the heat; let simmer for about 10–15 minutes until veggies are very tender.
Step 4: Blend Until Smooth
Remove from heat. Using a hand blender, blend the soup until smooth and creamy. Return the pot to medium heat.
Step 5: Combine Remaining Ingredients
Add red kidney beans, black beans, sweet corn, and shredded cooked chicken into the blended mixture. Stir to combine and boil for a couple of minutes just to heat everything through.
Step 6: Serve
Pour into bowls and top each serving with shredded cheese or your favorite toppings. Enjoy your delicious creamy chicken enchilada soup!
How to Serve Creamy Chicken Enchilada Soup
Creamy Chicken Enchilada Soup is a versatile dish that can be enjoyed in many delightful ways. Whether you prefer it as a light meal or a hearty dinner, there are several serving suggestions that can enhance your experience.
Garnished with Fresh Herbs
- Cilantro: Chopped fresh cilantro adds a burst of flavor and freshness.
- Green Onions: Sliced green onions provide a mild onion taste that complements the soup well.
With Tortilla Chips
- Crunchy Texture: Serve your soup with crispy tortilla chips for a satisfying crunch.
- Dipping Option: Use the chips to scoop up the soup, making it a fun dining experience.
Topped with Avocado
- Creamy Addition: Diced avocado offers richness and creaminess that pairs perfectly with the soup.
- Healthy Fat Source: Avocado is also packed with healthy fats, making it a nutritious topping.
Accompanied by Lime Wedges
- Zesty Flavor: A squeeze of fresh lime juice brightens up the flavors of the soup.
- Refreshing Contrast: The acidity balances the creamy texture beautifully.
Served with Sour Cream
- Cool Creaminess: A dollop of sour cream adds an extra layer of creaminess and tang.
- Flavor Enhancement: It can also help mellow out any spiciness in the soup.
How to Perfect Creamy Chicken Enchilada Soup
To ensure your Creamy Chicken Enchilada Soup turns out just right, consider these helpful tips.
- Use Fresh Ingredients: Fresh vegetables and herbs will elevate the flavor significantly.
- Adjust Spice Levels: If you like it spicier, add more chili powder or jalapeños according to your preference.
- Blend for Smoothness: Blending the soup makes it creamy; blend until you reach your desired consistency.
- Cook Slowly: Allowing the soup to simmer longer enhances the flavors and ensures everything is tender.
- Experiment with Cheese: Different types of cheese can change the flavor profile; try pepper jack for heat or cheddar for sharpness.
- Add Protein Variations: Feel free to substitute chicken with shredded beef or beans for a vegetarian option.
Best Side Dishes for Creamy Chicken Enchilada Soup
Pairing side dishes with your Creamy Chicken Enchilada Soup can create a more complete meal. Here are some great options to consider:
- Mexican Rice: Fluffy rice seasoned with spices complements the flavors of the soup nicely.
- Cornbread: Sweet cornbread provides a delightful contrast to the savory soup.
- Guacamole: This creamy dip pairs well and adds richness and flavor balance.
- Simple Green Salad: A light salad with vinaigrette adds freshness without overwhelming flavors.
- Quesadillas: Cheesy quesadillas make for a delicious pairing that can be dipped into the soup.
- Roasted Vegetables: Seasonal roasted veggies add nutrients and enhance your meal’s overall appeal.
Common Mistakes to Avoid
Making Creamy Chicken Enchilada Soup can be a breeze, but avoiding common pitfalls is key to achieving the best results.
- Skipping the seasoning: Failing to properly season your soup can lead to bland flavors. Always taste and adjust spices throughout the cooking process.
- Not using enough vegetables: A common mistake is underloading with veggies. Vegetables add nutrition and texture, so make sure to use a variety of fresh ingredients.
- Overblending the soup: Blending too long can turn your soup into a puree instead of keeping it creamy with some texture. Blend just until smooth for the best consistency.
- Ignoring the chicken quality: Using pre-cooked or low-quality chicken can affect the dish’s overall flavor. Opt for tender, flavorful chicken for the best taste.
- Not allowing time for simmering: Rushing through cooking without letting flavors meld will result in a less satisfying soup. Simmering enhances the flavor profile significantly.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 3-4 days.
- Allow the soup to cool completely before refrigerating.
Freezing Creamy Chicken Enchilada Soup
- Freeze in freezer-safe containers for up to 3 months.
- Leave space at the top of containers for expansion.
Reheating Creamy Chicken Enchilada Soup
- Oven: Preheat to 350°F (175°C) and heat covered for about 20 minutes.
- Microwave: Heat in a microwave-safe bowl for 2-3 minutes, stirring halfway through.
- Stovetop: Warm over medium heat, stirring occasionally until heated through.
Frequently Asked Questions
Here are some common questions about making Creamy Chicken Enchilada Soup.
Can I make Creamy Chicken Enchilada Soup ahead of time?
Yes! This soup actually tastes better after sitting as the flavors meld together. You can prepare it a day in advance and reheat when ready.
What toppings can I use for Creamy Chicken Enchilada Soup?
You can use sour cream, avocado, cilantro, lime wedges, or tortilla strips as delicious toppings.
Is Creamy Chicken Enchilada Soup healthy?
Absolutely! It’s loaded with vegetables and protein from chicken and beans, making it both nutritious and filling.
How do I customize my Creamy Chicken Enchilada Soup?
Feel free to add your favorite veggies or adjust spice levels based on your taste preferences. You could also substitute turkey or plant-based proteins!
Final Thoughts
Creamy Chicken Enchilada Soup is a comforting dish that brings warmth and satisfaction to any meal. Its versatility allows you to customize ingredients based on what you have on hand. Whether it’s a quick weeknight dinner or a cozy weekend treat, this soup will surely become a favorite. Don’t hesitate to try it out and make it your own!
Creamy Chicken Enchilada Soup
Creamy Chicken Enchilada Soup is a heartwarming dish that captures the essence of Tex-Mex cuisine in every spoonful. This rich and flavorful soup combines tender chicken, hearty beans, and vibrant vegetables, all enveloped in a creamy broth seasoned with a blend of spices. Perfect for chilly evenings or as a crowd-pleaser at gatherings, this easy-to-make soup transforms ordinary ingredients into an extraordinary dining experience. With just a few simple steps, you can prepare a comforting bowl that warms your soul and satisfies your taste buds.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves approximately 6 people
- Category: Main
- Method: Cooking
- Cuisine: Tex-Mex
Ingredients
- 1 tablespoon butter or ghee
- 1 medium onion (diced)
- 2 celery stalks (sliced)
- 1 medium carrot (thinly sliced)
- 1 large red bell pepper (diced)
- 2-3 garlic cloves (chopped)
- 15 ounces diced fire-roasted tomatoes (1 can)
- 4 cups low sodium chicken broth
- 2 cups shredded cooked chicken
- 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
- Seasonings: ground cumin, chili powder, oregano, salt, and pepper
Instructions
- Melt butter in a large stockpot over medium-high heat.
- Sauté onions, celery, carrots, bell pepper, and garlic until softened.
- Stir in spices and tomatoes; add chicken broth. Season with salt and pepper.
- Bring to a boil, then simmer for 10–15 minutes until veggies are tender.
- Blend the mixture for a creamy texture.
- Add beans, corn, and chicken; heat through.
- Serve hot with your favorite toppings like shredded cheese or avocado.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 24g
- Cholesterol: 70mg
