This creamy chicken enchilada soup is like a warm hug in a bowl! It’s filled with tender chicken, flavorful spices, and a rich, smooth broth that makes it super comforting.
I love to top mine with some crispy tortilla chips and a sprinkle of cheese. It’s perfect for chilly days, and trust me, you’ll want seconds (or thirds)! 😋
Key Ingredients & Substitutions
Olive Oil: This oil is great for sautéing, but feel free to use vegetable or avocado oil for a different flavor. Both work well and have high smoke points.
Onion: A medium yellow onion is perfect for this recipe. If you’re out, shallots can be a nice alternative since they have a milder taste.
Bell Peppers: You can mix and match colors based on what you have. If you want more heat, opt for a jalapeño instead of one of the bell peppers.
Chicken: Rotisserie chicken is a time-saver and adds nice flavor. If you prefer, use cooked turkey or even canned chicken!
Heavy Cream: If you need a lighter option, substitute half-and-half or use coconut milk for a dairy-free version. It adds a different twist!
Cheese: While I love cheddar, mixing in Monterey Jack or pepper jack gives a nice creaminess and slight kick. You can leave out cheese entirely for a dairy-free option.
How Do I Ensure My Soup Is Extra Creamy?
The key to getting that creamy texture is in the way you add your heavy cream and cheese. Here are some helpful steps:
- Make sure to add the cream toward the end of cooking. This keeps it from curdling.
- Gradually stir in the cheese after the cream. This helps it melt smoothly into the soup.
- For an even creamier soup, use an immersion blender to blend a portion of the soup before adding the cream. This makes for a thicker texture!
These tips will help you achieve a rich and satisfying soup that everyone will love. Enjoy your cooking!
How to Make Creamy Chicken Enchilada Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 can (4 oz) diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 4 cups chicken broth
- 2 cups cooked, shredded chicken (rotisserie chicken works great)
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup enchilada sauce (red or green)
- 1 cup heavy cream or half-and-half
- 1 cup shredded cheddar or Monterey Jack cheese, plus extra for topping
For Garnishing:
- Fresh cilantro, chopped
- Tortilla chips, crushed
- Sour cream (optional, for serving)
- Lime wedges (optional, for serving)
How Much Time Will You Need?
This delicious creamy chicken enchilada soup takes approximately 10 minutes to prep and about 30 minutes to cook, for a total of around 40 minutes from start to finish. Perfect for a cozy weeknight dinner!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Begin by heating the olive oil in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, until it becomes softened, which should take about 3-4 minutes. This will be the flavor base for your soup!
2. Add Vegetables:
Next, throw in the minced garlic, diced red and green bell peppers, and the diced green chilies. Cook this mixture for another 3-4 minutes, allowing the peppers to soften nicely.
3. Spices Time:
Stir in the ground cumin, chili powder, smoked paprika, and season with salt and pepper. Cook for about 1 minute until fragrant; this is where your soup starts to smell amazing!
4. Add the Broth:
Pour in the chicken broth and bring everything to a gentle boil. This step is crucial for developing the soup’s rich flavor.
5. Add Chicken and Beans:
Once boiling, reduce the heat to low, and then add the shredded chicken, black beans, corn, and enchilada sauce. Let this simmer for 10-15 minutes, allowing all the ingredients to mingle and meld their flavors.
6. Make It Creamy:
Now it’s time to make your soup creamy! Stir in the heavy cream (or half-and-half) and the shredded cheese. Keep stirring until the cheese melts and the soup reaches a creamy consistency.
7. Taste & Adjust:
Take a moment to taste your soup and adjust the seasoning with more salt and pepper if you think it needs it. Remember, each ingredient adds its own flavor, so make it just how you like it!
8. Serve & Enjoy:
It’s time to enjoy! Serve the soup hot, garnished with fresh cilantro, crushed tortilla chips, and extra shredded cheese. A dollop of sour cream and a lime wedge on the side can elevate the experience even more!
Enjoy your cozy bowl of Creamy Chicken Enchilada Soup!
FAQs for Creamy Chicken Enchilada Soup
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken! Just make sure to fully thaw it first. The best methods are to thaw it overnight in the fridge or use the quick method of submerging it in cold water in a sealed bag. Once thawed, cook and shred it as directed in the recipe.
Can I Substitute the Heavy Cream?
Absolutely! If you prefer a lighter option or need a dairy-free version, you can substitute heavy cream with half-and-half or coconut milk. Keep in mind that coconut milk will add a slightly different flavor, but it can still be delicious!
How Do I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally. If the soup thickens too much, add a splash of chicken broth or water to loosen it up.
What Can I Serve with This Soup?
This soup pairs wonderfully with crusty bread, rice, or a simple side salad. You can also serve it with additional tortilla chips on the side for added crunch!
