Ultimate Creamy Chicken Enchilada Soup Recipe – Easy & De…
The Secret to the Creamiest Chicken Enchilada Soup You’ll Ever Make
If you’re looking for a comforting and flavorful dish that warms your soul, then this Creamy Chicken Enchilada Soup is just what you need. Packed with tender chicken, vibrant veggies, and the perfect blend of Tex-Mex spices, this soup is not only delicious but incredibly easy to whip up on a busy weeknight. With its rich, creamy texture and hearty ingredients, it’s bound to become a family favorite that you’ll find yourself making again and again.
Why You’ll Love This Creamy Chicken Enchilada Soup
– Quick and easy preparation that takes just 35 minutes from start to finish.
– Thick and creamy texture that feels indulgent without being overly heavy.
– Loaded with wholesome ingredients like fresh vegetables and lean chicken.
– Versatile dish that can be easily customized with your favorite toppings.
– Perfect for meal prep or as leftovers; it tastes even better the next day!
Preparation Phase & Tools to Use
To make this delightful soup, you’ll want to have a few essential tools on hand:
– Large stockpot: Ideal for cooking and blending your soup ingredients together.
– Cutting board: A must-have for chopping all those colorful vegetables.
– Chef’s knife: For easy slicing and dicing of onions, peppers, and more.
– Hand blender: Perfect for achieving that smooth, creamy consistency without transferring hot soup to another container.
Preparation Tips
For the best results, make sure your vegetables are chopped uniformly so they cook evenly. Don’t skip the blending step; it truly transforms the soup into a creamy delight! Feel free to adjust the spice levels according to your taste—adding a pinch more chili powder will give it an extra kick. Lastly, don’t forget your favorite toppings; they can elevate the soup even further!
Ingredients for this Creamy Chicken Enchilada Soup
– 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
Creamy Chicken Enchilada Soup
If you’re in the mood for a cozy, comforting dish that’s both filling and flavorful, then this Creamy Chicken Enchilada Soup is just what you need! With its rich texture and vibrant ingredients, it’s perfect for a quick weeknight dinner or as a delightful side. Let’s dive into how to create this delicious soup together!
Step-by-Step Instructions
Step 1: Sauté the Vegetables
Begin by melting 1 tablespoon of Butter or Ghee in a large stockpot over medium-high heat. Once melted, add the diced onion, sliced celery, thinly sliced carrot, diced red bell pepper, and chopped garlic. Sauté these aromatic vegetables for about 5-6 minutes until they soften and become fragrant. This step builds a lovely base for your soup, introducing layers of flavor right from the start.
Step 2: Add the Spices and Tomatoes
Next, stir in your seasonings: 1½ teaspoons of ground cumin, 1 tablespoon of chili powder, and 1 teaspoon of dried oregano. Then add in the 15 ounces of fire-roasted diced tomatoes along with ¼ cup of tomato paste. Pour in 4 cups of low sodium chicken broth and season with salt and pepper to your liking. Bring this mixture to a boil before lowering the heat and allowing it to simmer for about 10-15 minutes until the veggies are very tender.
Step 3: Blend Until Smooth
Once your vegetables are tender, remove the pot from heat. This is where the magic happens! Using an immersion blender (or transferring to a regular blender if you don’t have one), blend the soup until it reaches a smooth and creamy consistency. This step is essential for giving your soup that luxurious texture we all love.
Step 4: Incorporate Beans and Chicken
After blending, return the soup to medium heat. Add in your drained and rinsed red kidney beans and black beans along with 1 cup of fresh or frozen sweet corn, followed by 2 cups of shredded cooked chicken. Stir everything together gently to combine all those wonderful flavors, allowing it to heat through for just a couple more minutes.
Step 5: Serve with Toppings
It’s almost time to enjoy your delicious creation! Ladle the hot soup into bowls and top each serving with Mexican shredded cheese blend—around 1 cup divided among six servings—or feel free to get creative with any other favorite toppings like avocado or cilantro.
Notes
This creamy chicken enchilada soup is incredibly versatile! You can swap out the shredded chicken for shredded turkey or even use plant-based protein for a vegetarian option. Feel free to mix up the veggies as well; zucchini or spinach would be excellent choices that can easily blend into this dish. To elevate flavors even further, consider adding a splash of lime juice or some fresh herbs right before serving!
Watch Out for These Mistakes While Cooking
– Not sautéing vegetables long enough can result in underdeveloped flavors.
– Forgetting to drain beans properly may lead to excess liquid in your soup.
– Overcooking garlic can introduce bitterness.
– Using cold chicken broth might prevent proper temperature control when cooking.
Storage Instructions
If you happen to have leftovers (which is always a plus!), store them in an airtight container in the fridge. The soup will keep well for up to three days. When reheating, do so on medium-low heat on the stovetop while stirring occasionally to ensure even warming. If you’d like to freeze any portions, simply let them cool completely before transferring them into freezer-safe containers.
Estimated Nutrition
– Calories: 450 kcal
– Protein: 34 g
– Fat: 13 g
– Carbs: 52 g
Frequently Asked Questions
Can I make this soup ahead of time?
Absolutely! This soup tastes even better after sitting overnight as the flavors meld together beautifully. Just be sure to store it properly in an airtight container.
How can I make this recipe spicier?
If you love some heat, consider adding diced jalapeños while sautéing your vegetables or using spicy chili powder instead!
Can I use fresh chicken instead of cooked?
Yes! You can use raw chicken breast; just cut it into bite-sized pieces and add it right after sautéing your veggies. Allow it more time to cook through before blending.
Conclusion
I hope you’re excited to try out this Creamy Chicken Enchilada Soup! It’s such a warm hug in a bowl that brings comfort on any chilly evening. Don’t forget to share your thoughts once you’ve made it—I’d love to hear how it turned out for you! Happy cooking!
Creamy Chicken Enchilada Soup
Ingredients
Method
- Melt 1 tablespoon of Butter or Ghee in a large stockpot over medium-high heat. Add the diced onion, sliced celery, thinly sliced carrot, diced red bell pepper, and chopped garlic. Sauté for about 5-6 minutes until softened and fragrant.
- Stir in 1½ teaspoons of ground cumin, 1 tablespoon of chili powder, and 1 teaspoon of dried oregano. Add 15 ounces of fire-roasted diced tomatoes and ¼ cup of tomato paste. Pour in 4 cups of low sodium chicken broth and season with salt and pepper. Bring to a boil, then lower the heat and simmer for about 10-15 minutes until veggies are tender.
- Remove the pot from heat. Blend the soup until smooth and creamy using an immersion blender or a regular blender.
- Return the soup to medium heat. Add drained and rinsed red kidney beans and black beans, 1 cup of sweet corn, and 2 cups of shredded cooked chicken. Stir gently to combine and heat through for a couple more minutes.
- Ladle the hot soup into bowls and top each serving with Mexican shredded cheese blend or other favorite toppings like avocado or cilantro.
