Thick, creamy, and delicious, Creamy Chicken Enchilada Soup is a comforting dish that brings the flavors of Tex-Mex cuisine to your table. This easy-to-make soup is perfect for weeknight dinners or as a tasty side at gatherings. With its wholesome ingredients and rich texture, it stands out as a crowd-pleaser everyone will enjoy!
Why You’ll Love This Recipe
- Quick Preparation: You can whip up this creamy chicken enchilada soup in just 35 minutes, making it ideal for busy weeknights.
- Flavorful Ingredients: Packed with spices and fresh vegetables, each spoonful bursts with savory goodness.
- Versatile Dish: Serve it as a main course, side dish, or even in small cups for a fun appetizer at parties.
- Customizable: Feel free to adjust the spice levels or swap ingredients based on what you have on hand.
- Healthy Comfort Food: Loaded with protein and fiber, this soup offers a nutritious twist on traditional comfort food.
Tools and Preparation
Before diving into the recipe, ensure you have the right tools at hand. Having the proper equipment makes cooking easier and more enjoyable.
Essential Tools and Equipment
- Large stockpot
- Hand blender
- Cutting board
- Knife
- Measuring cups and spoons
Importance of Each Tool
- Large stockpot: Ideal for cooking soups, allowing ample space for all ingredients.
- Hand blender: Perfect for blending the soup smoothly without needing to transfer it to another container.
- Cutting board and knife: Essential for prepping vegetables quickly and safely.
Ingredients
Ingredients:
– 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: Sauté the Vegetables
Melt 1 tablespoon of butter or ghee in a large stockpot over medium-high heat.
Add diced onion, sliced celery and carrot, diced red bell pepper, and chopped garlic.
Cook until softened, about 5–6 minutes.
Step 2: Add Spices and Tomatoes
Stir in seasonings including 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 to a boil then lower the heat; simmer for about 10–15 minutes until veggies are tender.
Step 3: Blend Until Smooth
Remove from heat. Use a hand blender to blend the soup until smooth and creamy.
Return the blended soup over medium heat.
Step 4: Incorporate Remaining Ingredients
Add red kidney beans, black beans, sweet corn, and shredded cooked chicken into the pot.
Stir well to combine.
Boil for a couple of minutes just to heat everything through.
Step 5: Serve
Pour the soup into bowls.
Top with Mexican shredded cheese blend or your favorite toppings.
Enjoy your comforting bowl of creamy chicken enchilada soup!
How to Serve Creamy Chicken Enchilada Soup
Creamy Chicken Enchilada Soup is versatile and can be served in various delightful ways. Whether you’re hosting friends or enjoying a cozy night in, these serving suggestions will elevate your dining experience.
Top with Fresh Ingredients
- Avocado slices – Add creamy avocado for a rich texture.
- Chopped cilantro – Fresh cilantro brings brightness and flavor.
- Sour cream – A dollop of sour cream adds creaminess and tang.
Pair with Crunchy Toppings
- Tortilla strips – Crispy tortilla strips provide a satisfying crunch.
- Fried jalapeños – For those who enjoy heat, fried jalapeños are a great addition.
Serve with Bread
- Crusty bread – A slice of crusty bread is perfect for dipping.
- Cornbread – Sweet cornbread complements the spicy flavors beautifully.
How to Perfect Creamy Chicken Enchilada Soup
Creating the perfect creamy chicken enchilada soup requires attention to detail. Here are some tips to enhance your dish:
- Use fresh ingredients – Fresh vegetables and herbs make the soup more flavorful.
- Adjust spice levels – Customize the heat by adding more chili powder or jalapeños to your liking.
- Blend well for creaminess – Ensure the soup is blended until smooth for that perfect creamy consistency.
- Let it simmer longer – Allowing the soup to simmer enhances the flavors as they meld together.
Best Side Dishes for Creamy Chicken Enchilada Soup
Complement your creamy chicken enchilada soup with these tasty side dishes. Each one adds something special to your meal.
- Guacamole – This creamy avocado dip pairs perfectly with the soup’s spices.
- Mexican Rice – Fluffy rice seasoned with spices complements the texture of the soup.
- Refried Beans – Creamy refried beans add heartiness and richness to the meal.
- Chips and Salsa – Crunchy tortilla chips with fresh salsa provide a refreshing contrast.
- Quesadillas – Cheese-filled quesadillas make a delicious side that everyone loves.
- Salad with Lime Dressing – A light salad offers freshness and balances the richness of the soup.
- Corn on the Cob – Sweet corn on the cob complements the flavors wonderfully.
- Stuffed Peppers – Spicy stuffed peppers create an exciting and savory pairing with each bowl.
Common Mistakes to Avoid
Making Creamy Chicken Enchilada Soup can be easy, but a few common mistakes can affect the final result. Here are some pitfalls to watch for:
- Overcooking Vegetables: Cooking vegetables too long can make them mushy. Aim for a tender texture by checking them at the recommended cooking time.
- Not Seasoning Enough: A bland soup is disappointing. Ensure to taste and adjust seasonings like salt and pepper throughout cooking.
- Skipping the Blending Step: Blending gives the soup its creamy texture. Don’t skip this step; it’s essential for achieving the right consistency.
- Using Regular Chicken Broth: Regular broth can be high in sodium. Opt for low sodium chicken broth to control the saltiness of your soup.
- Ignoring Garnishes: Toppings like cheese and cilantro enhance flavor and presentation. Don’t forget to add your favorite garnishes before serving.
Storage & Reheating Instructions
Refrigerator Storage
- Store in airtight containers.
- Keep in the refrigerator for up to 3-4 days.
Freezing Creamy Chicken Enchilada Soup
- Use freezer-safe containers or bags.
- Freeze for up to 3 months for best quality.
Reheating Creamy Chicken Enchilada Soup
- Oven: Preheat to 350°F (175°C), place soup in an oven-safe dish, and cover with foil. Heat for about 20-30 minutes, stirring occasionally.
- Microwave: Pour soup into a microwave-safe bowl, cover loosely, and heat on medium power in 1-minute intervals until hot, stirring in between.
- Stovetop: Place soup in a pot over medium heat, stirring often until heated through. This method can help retain creaminess.
Frequently Asked Questions
Here are some common questions about making Creamy Chicken Enchilada Soup that might help you out.
Can I use rotisserie chicken for this recipe?
Yes! Using rotisserie chicken saves time and adds great flavor to your creamy chicken enchilada soup.
What can I substitute for beans?
You can replace beans with additional vegetables or lentils if you prefer a bean-free version of this delicious soup.
Is this soup spicy?
The spiciness depends on how much chili powder you use. Adjust accordingly to suit your taste preference!
Can I make this recipe vegetarian?
Absolutely! You can substitute chicken with more veggies or plant-based protein and use vegetable broth instead of chicken broth.
Final Thoughts
This Creamy Chicken Enchilada Soup is not only comforting but also versatile enough to adapt to different tastes. Whether you want it spicier or loaded with veggies, feel free to customize it. Try it out today – it’s perfect for any weeknight dinner!
Creamy Chicken Enchilada Soup
- Total Time: 35 minutes
- Yield: Serves approximately 6 people 1x
Description
Indulge in a bowl of Creamy Chicken Enchilada Soup, a delightful dish that brings the warmth and flavors of Tex-Mex cuisine to your table. This rich and hearty soup is perfect for busy weeknights or as a comforting side at gatherings. With its creamy texture and a blend of wholesome ingredients, including tender chicken, flavorful spices, and colorful vegetables, each spoonful is sure to please. Plus, it’s quick to prepare—ready in just 35 minutes! Customize the spiciness to suit your taste and enjoy it topped with fresh garnishes like avocado or crispy tortilla strips for added crunch. Get ready to serve up this comforting classic that’s both nourishing and satisfying.
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)
- 1½ teaspoon Ground Cumin
- 1 tablespoon Chili Powder
- 1 teaspoon Dried Oregano
- 15 ounces Diced Fire-Roasted Tomatoes
- ¼ Cup Tomato Paste
- 4 Cups Low Sodium Chicken Broth
- 14.5 ounces Red Kidney Beans (drained and rinsed)
- 14.5 ounces Black Beans (drained and rinsed)
- 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
Instructions
- Sauté diced onion, celery, carrot, red bell pepper, and garlic in melted butter or ghee for about 5–6 minutes until softened.
- Stir in spices, diced tomatoes, tomato paste, and chicken broth. Season with salt and pepper; bring to a boil then simmer for 10–15 minutes.
- Blend the soup until smooth using a hand blender; return to medium heat.
- Add beans, corn, and shredded chicken; stir well and heat through.
- Serve hot with your favorite toppings such as cheese or fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Sautéing/Blending
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 580mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 12g
- Protein: 22g
- Cholesterol: 70mg
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