Thick, creamy, and easy-to-make, Creamy Chicken Enchilada Soup is a comforting dish that’s perfect for any occasion. Whether you’re looking for a quick weeknight meal or a hearty side dish, this soup is loaded with tender chicken and vibrant Tex-Mex flavors that will satisfy your taste buds. The best part? It’s simple to prepare and can be customized with your favorite toppings!
Why You’ll Love This Recipe
- Quick Preparation: This recipe takes only 35 minutes from start to finish, making it an ideal choice for busy weeknights.
- Flavor Packed: With the perfect blend of spices and fresh ingredients, each spoonful bursts with Tex-Mex goodness.
- Customizable Ingredients: Feel free to swap in different veggies or add more beans depending on what you have on hand.
- Healthy Comfort Food: Loaded with protein and fiber, this soup is both nutritious and filling.
- Freezes Well: Make a batch ahead of time and freeze leftovers for an easy meal later.
Tools and Preparation
Creating delicious Creamy Chicken Enchilada Soup requires just a few essential tools. Having the right equipment makes the cooking process smoother and more enjoyable.
Essential Tools and Equipment
- Large stockpot
- Hand blender
- Cutting board
- Chef’s knife
- Measuring cups and spoons
Importance of Each Tool
- Large stockpot: Ideal for cooking a large volume of soup evenly without splatter.
- Hand blender: Makes blending the soup quick and easy, achieving that creamy texture effortlessly.
Ingredients
To make this flavorful Creamy Chicken Enchilada Soup, gather the following ingredients:
Vegetables
- 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)
Spices and Seasonings
- 1½ teaspoon Ground Cumin
- 1 tablespoon Chili Powder
- 1 teaspoon Dried Oregano
Base Ingredients
- 15 ounces Diced fire-roasted Tomatoes (1 can)
- ¼ Cup Tomato Paste
- 4 Cups Low Sodium Chicken Broth
Beans and Add-ins
- 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
Toppings
- 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 Butter or Ghee (or avocado oil if using) in a large stockpot over medium-high heat.
Step 2: Sauté Vegetables
Add the diced onion, sliced celery stalks, thinly sliced carrot, diced red bell pepper, and chopped garlic cloves. Cook until softened, about 5-6 minutes.
Step 3: Add Spices & Broth
Stir in 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 to 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 it to medium heat.
Step 5: Add Beans & Corn
Add red kidney beans, black beans, sweet corn, and shredded cooked chicken to the blended soup. Stir to combine thoroughly.
Step 6: Serve
Allow the soup to boil for a couple of minutes just to heat everything through. Pour into bowls and top with shredded cheese or your favorite toppings. Enjoy!
With these simple instructions, you can whip up a delightful bowl of Creamy Chicken Enchilada Soup that everyone will love!
How to Serve Creamy Chicken Enchilada Soup
Creamy Chicken Enchilada Soup is not only delicious but also versatile. You can serve it in various ways to enhance your meal and delight your guests.
Toppings
- Sour Cream: A dollop adds creaminess and tang.
- Chopped Cilantro: Fresh cilantro brings brightness and flavor.
- Sliced Avocado: Adds a rich, creamy texture that balances the spice.
- Crushed Tortilla Chips: For a crunchy texture, sprinkle on top before serving.
Bread Options
- Cornbread: Sweet cornbread pairs well with the savory soup.
- Garlic Bread: The garlic flavor complements the spices in the soup.
- Tortillas: Warm tortillas make a great side for dipping or scooping.
Salad Pairings
- Mexican Street Corn Salad: This salad’s sweetness enhances the flavors of the soup.
- Simple Green Salad: A fresh salad with lime vinaigrette provides a refreshing contrast.
How to Perfect Creamy Chicken Enchilada Soup
For an exceptional bowl of Creamy Chicken Enchilada Soup, follow these simple tips to elevate your dish.
- Use Fresh Ingredients: Fresh veggies and herbs will enhance flavor and nutrition.
- Adjust Spice Levels: Customize heat by adding more chili powder or jalapeños based on preference.
- Blend for Smoothness: Blending the soup ensures a creamy texture; adjust blending time for desired consistency.
- Add More Protein: Incorporate beans or extra chicken for a heartier option.
- Experiment with Cheese: Try different cheese blends for unique flavors—pepper jack adds a nice kick!
- Store Properly: Refrigerate leftovers in an airtight container to maintain freshness for up to three days.
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.
- Mexican Rice: Flavored with spices and tomatoes, it pairs perfectly with the soup.
- Refried Beans: Creamy refried beans enhance the Tex-Mex experience of the meal.
- Elote (Mexican Street Corn): Grilled corn topped with cheese and spices is a flavorful side.
- Guacamole: This creamy avocado dip balances the spiciness of the soup beautifully.
- Chips and Salsa: A classic pairing that adds crunch and zest to your meal.
- Quinoa Salad: Light and nutritious, this salad offers a healthy contrast to the richness of the soup.
Common Mistakes to Avoid
When making your Creamy Chicken Enchilada Soup, it’s easy to slip up. Here are some common mistakes to watch for:
- Bold Flavorless Broth: Using low-quality or bland broth can dull the soup’s flavors. Always opt for low sodium chicken broth for a tastier base.
- Bold Overcooking Vegetables: Cooking vegetables too long can lead to mushiness. Aim for a tender texture without losing their vibrant colors and nutrients.
- Bold Inaccurate Measurements: Not measuring ingredients properly can affect the soup’s consistency and flavor. Use precise measurements, especially for spices.
- Bold Skipping the Blend: Failing to blend the soup makes it less creamy and rich. Use a hand blender to achieve that smooth, velvety texture.
- Bold Ignoring Seasoning: Under-seasoning is a common pitfall. Always taste and adjust salt and pepper levels before serving.
- Bold Neglecting Toppings: Missing out on toppings can make the dish less appealing. Garnish with shredded cheese or fresh herbs for added flavor and presentation.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container.
- Keeps well for up to 3-4 days in the fridge.
Freezing Creamy Chicken Enchilada Soup
- Freeze in a freezer-safe container or heavy-duty zip-top bag.
- Can be frozen for up to 3 months.
Reheating Creamy Chicken Enchilada Soup
- Oven: Preheat to 350°F (175°C), transfer soup to an oven-safe dish, cover, and heat for about 20-25 minutes until warm.
- Microwave: Place in a microwave-safe bowl, cover loosely, and heat in 1-minute intervals, stirring between until hot.
- Stovetop: Pour into a saucepan over medium heat, stirring occasionally until heated through.
Frequently Asked Questions
Here are some frequently asked questions about making Creamy Chicken Enchilada Soup.
Can I use frozen chicken?
Yes, you can use frozen cooked chicken! Just ensure it is thawed before adding it to the soup.
Is this soup spicy?
The spiciness mainly comes from the chili powder. You can adjust the amount based on your preference.
How can I customize my Creamy Chicken Enchilada Soup?
You can add more vegetables like zucchini or bell peppers or even swap beans for lentils!
What should I serve with this creamy chicken enchilada soup?
This dish pairs well with tortilla chips, cornbread, or even a simple green salad.
Can I make this soup vegetarian?
Absolutely! Substitute chicken with beans or lentils and use vegetable broth instead of chicken broth.
Final Thoughts
Creamy Chicken Enchilada Soup is not only hearty and satisfying but also incredibly versatile. You can easily customize it with your favorite spices or toppings. Whether as a main dish or a delightful side, this recipe is sure to impress your family and friends. Give it a try today!
Creamy Chicken Enchilada Soup
Creamy Chicken Enchilada Soup is a delightful dish that brings the bold flavors of Tex-Mex cuisine right into your home. This thick and creamy soup is packed with tender, shredded chicken, hearty beans, and vibrant vegetables, all simmered in a rich broth seasoned with spices. Perfect for a cozy weeknight dinner or meal prep, this comforting soup is not only easy to make but also customizable to suit your taste. Top it off with cheese and fresh herbs for an extra layer of flavor. Enjoy a bowl of warmth and satisfaction that the whole family will love!
- Total Time: 35 minutes
- Yield: Serves about 6
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
- 4 Cups Low Sodium Chicken Broth
- 14.5 ounces Red Kidney Beans
- 14.5 ounces Black Beans
- 1 Cup Sweet Corn
- 2 Cups Shredded Cooked Chicken
- Ground Cumin
- Chili Powder
- Dried Oregano
Instructions
- Melt the butter or ghee in a large stockpot over medium-high heat.
- Sauté the diced onion, celery, carrot, red bell pepper, and garlic until softened (about 5-6 minutes).
- Stir in cumin, chili powder, oregano, fire-roasted tomatoes, tomato paste, and chicken broth. Season with salt and pepper. Bring to a boil, then reduce heat and simmer for 10-15 minutes until vegetables are tender.
- Blend the soup until smooth using a hand blender; return to medium heat.
- Add kidney beans, black beans, sweet corn, and shredded chicken to the blended mixture; stir well.
- Allow to simmer for a couple of minutes before serving hot.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 7g
- Sodium: 550mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 65mg