Creamy Chicken Enchilada Soup: A Delicious Twist on Comfort Food
There’s something irresistibly comforting about a warm bowl of soup, especially when it’s packed with flavor. Creamy chicken enchilada soup brings together tender chicken, savory spices, and a rich, creamy base that will make it a go-to favorite for family dinners and cozy nights in. This recipe not only satisfies your taste buds but also warms you up inside, making it a perfect choice for chilly evenings or when you need a bit of comfort food.
Why You’ll Love This Dish
This creamy chicken enchilada soup is not just another soup recipe; it’s a dish that brings together a medley of flavors and textures, making it a standout at any dinner table. It’s quick to prepare and budget-friendly, making it ideal for busy weeknights or lazy weekends. Plus, it’s kid-approved, so you can serve it with confidence at the family table.
"I made this soup for a quick weeknight dinner, and my kids couldn’t get enough! It’s creamy, flavorful, and so easy to whip up. Definitely a new family favorite!" – Sarah, happy home cook.
The combination of chicken, corn, and black beans not only makes this soup filling but also gives it a nutritious edge, ensuring you’re fueling your body with wholesome ingredients. Whether you’re hosting a family gathering or simply need a comforting bowl for yourself, this recipe is sure to please.
Step-by-Step Overview
Making creamy chicken enchilada soup is a straightforward process that you can master in no time. Here’s how it unfolds: you’ll start by sautéing your aromatics, add in the chicken, and then let it simmer in a flavorful broth mixed with enchilada sauce. The final touch of heavy cream adds a luscious texture, making each spoonful feel like a warm hug.
This step-by-step guide will help you navigate through the process, ensuring you have a delicious pot of creamy soup ready in about 30 minutes.
What You’ll Need
Gather These Items:
- 1 lb chicken breast
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 can (10 oz) enchilada sauce
- 1 cup heavy cream
- 1 cup corn kernels
- 1 can (15 oz) black beans, rinsed and drained
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Chopped cilantro and tortilla strips for serving
If you find yourself without certain ingredients, don’t hesitate to adapt. For instance, shredded rotisserie chicken can save you time, and if you prefer a plant-based version, swap out the chicken for your favorite meat alternative or mushrooms.
Directions to Follow
- In a large pot, heat some oil over medium heat and sauté the diced onion and minced garlic until the onion is soft.
- Add the chicken breast to the pot, browning it on all sides.
- Pour in the chicken broth and enchilada sauce, bringing everything to a gentle simmer.
- Stir in the corn, black beans, cumin, chili powder, salt, and pepper. Cook for about 20 minutes, or until the chicken is completely cooked through.
- Remove the chicken, shred it, and return it to the pot.
- Stir in the heavy cream and heat until warmed through.
- Serve hot, garnished with fresh chopped cilantro and crispy tortilla strips.
Best Ways to Enjoy It
Serving creamy chicken enchilada soup is where you can really get creative. A sprinkle of fresh cilantro adds brightness, while tortilla strips provide a crunchy contrast to the creamy soup. You might also enjoy it with a side of warm cornbread or fresh avocado slices for a heartier meal. For a fun twist, consider adding a dollop of sour cream or a garnish of jalapeños for some added heat.
Storage and Reheating Tips
To store leftover soup, allow it to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 3 days. If you’d like to prolong its shelf life, consider freezing portions for up to 3 months. When ready to enjoy, thaw overnight in the fridge and reheat on the stove over low heat, stirring gently to avoid separation of the cream.
Helpful Cooking Tips
- Sautéing: Make sure not to rush the sautéing of the onion and garlic; this step builds a robust flavor base for your soup.
- Seasoning: Taste frequently as you cook; adjusting the seasonings to your liking can make all the difference.
- Creaminess: For an extra creamy texture, blend in some of the soup before adding the shredded chicken, then return it to the pot.
Creative Twists
You can easily put your spin on this recipe! Consider incorporating different beans, such as pinto or kidney beans, or experiment with additional veggies like chopped bell peppers or spinach. If you prefer a spicier kick, just increase the chili powder or toss in some diced jalapeños. For a vegan adaptation, substitute the chicken with mushrooms and use coconut cream instead of heavy cream.
Common Questions
What is the prep time for this soup?
Prep time is roughly 10-15 minutes, making it a quick option for weeknight dinners.
Can I make this soup ahead of time?
Absolutely! The flavors often deepen and improve after a day in the fridge, but be sure to add the cream only when reheating.
What can I serve alongside it?
This soup pairs perfectly with tortilla chips, a simple side salad, or some cornbread for a complete meal.
Now that you have this creamy chicken enchilada soup recipe at your fingertips, it’s time to enjoy a bowl of deliciousness. Perfect for any occasion, it’s a dish that warms both heart and home. Happy cooking!
Creamy Chicken Enchilada Soup
Ingredients
Main Ingredients
- 1 lb chicken breast
- 1 cup heavy cream For creaminess
- 4 cups chicken broth
- 1 can (10 oz) enchilada sauce
- 1 cup corn kernels
- 1 can (15 oz) black beans, rinsed and drained
- 1 onion, diced onion
- 3 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- to taste Salt and pepper
- Chopped cilantro and tortilla strips for serving
Instructions
Cooking
- In a large pot, heat some oil over medium heat and sauté the diced onion and minced garlic until the onion is soft.
- Add the chicken breast to the pot, browning it on all sides.
- Pour in the chicken broth and enchilada sauce, bringing everything to a gentle simmer.
- Stir in the corn, black beans, cumin, chili powder, salt, and pepper. Cook for about 20 minutes, or until the chicken is completely cooked through.
- Remove the chicken, shred it, and return it to the pot.
- Stir in the heavy cream and heat until warmed through.
- Serve hot, garnished with fresh chopped cilantro and crispy tortilla strips.