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To make this creamy chicken enchilada soup, gather these ingredients: - 2 cups cooked chicken, shredded - 1 tablespoon olive oil - 1 small onion, diced - 2 cloves garlic, minced - 2 cups chicken broth - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) corn, drained - 1 can (10 oz) enchilada sauce (mild or spicy, your choice) - 1 cup heavy cream - 1 teaspoon ground cumin - 1 teaspoon chili powder - Salt and pepper to taste - 1 cup shredded cheddar cheese - Fresh cilantro, chopped, for garnish - Tortilla strips, for serving The fresh ingredients in this recipe are chicken, onion, garlic, and cilantro. Use rotisserie chicken if you want to save time. Fresh onions and garlic add a strong flavor base. Cilantro gives a fresh touch at the end. Most of the other ingredients come from your pantry. You’ll find black beans, corn, and enchilada sauce in cans. Chicken broth adds depth, while heavy cream makes the soup rich and creamy. Spices like cumin and chili powder round out the flavors. You can swap ingredients based on what you have. If you don’t have cooked chicken, try rotisserie chicken or even shredded turkey. For a vegetarian option, use beans, corn, and vegetable broth instead of chicken. If you want to lighten the soup, replace heavy cream with half-and-half or coconut milk. You can also use low-fat cheese or omit it. Each change can give a new twist to the soup's flavor. {{ingredient_image_1}} Start with a large pot. Heat one tablespoon of olive oil over medium heat. Add one small diced onion. Sauté it for about 3 to 4 minutes until it softens. The onion will smell sweet and fragrant. Now add two minced garlic cloves. Cook for another minute. You want the garlic to be aromatic but not burnt. Next, stir in 2 cups of cooked shredded chicken. Then pour in 2 cups of chicken broth. Add one can of drained black beans and one can of drained corn. For some zest, add a 10-ounce can of enchilada sauce. This is where the magic starts! Bring the mixture to a simmer. This will help all the flavors blend nicely. After that, add one cup of heavy cream, one teaspoon of ground cumin, and one teaspoon of chili powder. Season with salt and pepper to taste. Make sure to stir well. Let the soup simmer for about 10 to 15 minutes. The longer it simmers, the better it tastes! Once your soup is hot, remove it from heat. Add half a cup of shredded cheddar cheese. Stir until it melts and combines into the soup. This gives a creamy texture. To serve, ladle the soup into bowls. Top with the remaining cheese, some chopped cilantro, and a few tortilla strips. These toppings add crunch and freshness. Enjoy your flavorful creamy chicken enchilada soup! To get that creamy texture, use heavy cream. It blends well with the soup. Add it in the last step and let it simmer. This way, it stays rich and smooth. If you want a lighter option, use half-and-half. It still gives a nice creaminess without being too heavy. Season your soup as you cook. Start with salt and pepper. Then, add ground cumin and chili powder for depth. Taste the soup before serving. Adjust the seasoning if needed. This step makes sure every bite is full of flavor. Fresh cilantro on top adds a burst of freshness, enhancing the taste. Use shredded rotisserie chicken to save time. It’s ready to go and adds great flavor. Chop your onion and garlic while the pot heats up. This cuts down on prep time. You can also rinse the black beans and corn at the same time. Keep everything moving, and the soup will be ready in no time! Pro Tips Use Rotisserie Chicken: For a quicker option, use store-bought rotisserie chicken. It saves time and adds great flavor! Customize the Heat: Adjust the spiciness by choosing a mild or spicy enchilada sauce and adding fresh jalapeños if you like it hot. Thicken the Soup: If you prefer a thicker soup, you can add a tablespoon of cornstarch mixed with water during the simmering process. Garnish Ideas: Enhance your soup with toppings like avocado, sour cream, or diced tomatoes for added texture and flavor. {{image_2}} You can make this soup without chicken. Use cooked lentils or chickpeas instead. These ingredients add protein and texture. Swap the chicken broth for vegetable broth. This keeps the soup rich and tasty. Want more spice? Try adding jalapeños or diced green chilies. You can mix these in when you add the onions. For an extra kick, use spicy enchilada sauce. You can also sprinkle some cayenne pepper for heat. Adjust the amount to your taste. Toppings can change the soup's flavor. Try using avocado slices for creaminess. Crushed tortilla chips add crunch. You can also use sour cream for a cooling touch. A squeeze of lime juice brightens the flavor. Fresh herbs like cilantro or green onions make a great garnish too. To store leftover creamy chicken enchilada soup, let it cool first. Transfer the soup to an airtight container. Make sure to seal it tightly. Place the container in the fridge. The soup will stay fresh for about 3 to 4 days. You can freeze this soup for later use. Pour the cooled soup into freezer-safe bags or containers. Leave some space at the top for expansion. Label the bags with the date. The soup can last in the freezer for up to 3 months. To ensure the best taste, try to freeze it as soon as possible. When you’re ready to enjoy the soup again, thaw it in the fridge overnight. Heat it gently on the stove over low heat. Stir often to avoid sticking. If the soup is too thick, add a little chicken broth or water. This will bring back its creamy texture and flavor. Yes, you can make this soup in a slow cooker. Start by sautéing the onion and garlic in a pan. Then, add all ingredients to the slow cooker. This includes the cooked chicken, chicken broth, black beans, corn, and enchilada sauce. Cook on low for about 6 hours or high for 3 hours. Finally, stir in the cream and cheese before serving. This method allows the flavors to blend well. Creamy Chicken Enchilada Soup goes well with several sides. Here are my favorites: - Cornbread: Its sweetness pairs nicely with the soup's spice. - Tortilla Chips: They add a crunchy texture. - Fresh Salad: A light salad balances the richness of the soup. - Rice: Add some rice for a filling meal. These sides enhance the overall dining experience. This soup can last up to 4 days in the refrigerator. Store it in an airtight container to keep it fresh. Make sure to cool the soup before putting it in the fridge. If you want to keep it longer, consider freezing it. Just remember to thaw it before reheating. This blog post gave you all you need for Creamy Chicken Enchilada Soup. You learned about key ingredients, how to make the soup, and helpful tips. The variations show you can change the recipe for your taste. You also saw how to store and reheat leftovers. Enjoy making this soup with your own twist. Feel free to experiment! Turn a simple dish into a family favorite. Happy cooking!

Creamy Chicken Enchilada Soup

A rich and flavorful soup made with shredded chicken, black beans, corn, and enchilada sauce, topped with cheese and cilantro.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 350 kcal

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 cups chicken broth
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 can (10 oz) enchilada sauce
  • 1 cup heavy cream
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • to taste salt and pepper
  • 1 cup shredded cheddar cheese
  • for garnish fresh cilantro, chopped
  • for serving tortilla strips

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
  • Stir in the shredded chicken, chicken broth, black beans, corn, and enchilada sauce. Bring the mixture to a simmer.
  • Add the heavy cream, cumin, chili powder, and season with salt and pepper to taste. Stir well to combine. Let the soup simmer for 10-15 minutes, allowing the flavors to meld together.
  • Once the soup is heated through, remove it from heat and stir in half of the shredded cheddar cheese until melted and combined.
  • To serve, ladle the soup into bowls and top with remaining cheese, chopped cilantro, and tortilla strips.

Notes

Feel free to adjust the spice level by choosing mild or spicy enchilada sauce.
Keyword chicken, enchilada, soup