Thick and creamy, this Creamy Chicken Enchilada Soup is a delightful blend of flavors that brings the warmth of Tex-Mex cuisine to your table. This soup is not only easy to prepare but also hearty and satisfying, making it perfect for a quick weeknight dinner or a cozy gathering with friends. With its rich texture and zesty ingredients, it stands out as a comforting meal that everyone will love.
Why You’ll Love This Recipe
- Quick Preparation: This soup comes together in just 35 minutes, making it an ideal choice for busy weeknights.
- Flavorful Ingredients: Packed with spices and fresh vegetables, this dish bursts with authentic Tex-Mex flavors.
- Versatile Dish: Enjoy it as a main course or serve it as a side at your next gathering; it’s always a hit!
- Wholesome & Filling: Loaded with protein from chicken and beans, this soup keeps you satisfied and nourished.
- Easily Customizable: Adjust the spice level or add your favorite toppings to make it uniquely yours.
Tools and Preparation
Before you dive into making this delicious soup, ensure you have the right tools on hand. Having the proper equipment will streamline your cooking process and enhance your experience.
Essential Tools and Equipment
- Large stockpot
- Hand blender
- Cutting board
- Sharp knife
- Measuring cups and spoons
Importance of Each Tool
- Large stockpot: This tool allows for even heating and enough space to cook all the ingredients thoroughly.
- Hand blender: Perfect for achieving that creamy texture without transferring hot soup to a blender, making cleanup easier.
Ingredients
- 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 (drained and rinsed, 1 can)
- 14.5 ounces Black Beans (drained 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 taste
How to Make Creamy Chicken Enchilada Soup
Step 1: Sauté the Vegetables
Melt 1 tablespoon 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 cloves. Cook until softened, about 5–6 minutes.
Step 2: Add Seasonings
Stir in the 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 this mixture to a boil. Lower the heat and let it simmer for about 10–15 minutes until the vegetables are very tender.
Step 3: Blend Until Smooth
Remove from heat. Using a hand blender, blend the soup until smooth and creamy. Return the pot to medium heat.
Step 4: Combine Remaining Ingredients
Add the drained red kidney beans, drained black beans, fresh or frozen sweet corn, and shredded cooked chicken into the blended soup. Stir to combine everything well.
Step 5: Heat Through
Boil the mixture for a couple of minutes just to heat everything through.
Step 6: Serve
Pour into bowls and top with shredded cheese or your favorite toppings. Enjoy your warm bowl of creamy goodness!
How to Serve Creamy Chicken Enchilada Soup
Creamy Chicken Enchilada Soup is a versatile dish that can be enjoyed in various ways. Here are some serving suggestions to elevate your meal experience.
Garnish with Fresh Herbs
- Cilantro: Sprinkle freshly chopped cilantro on top for a burst of flavor.
- Green Onions: Add thinly sliced green onions for a mild onion taste and crunch.
Add Crunchy Toppings
- Tortilla Chips: Serve with crispy tortilla chips for added texture and flavor.
- Avocado Slices: Top with creamy avocado slices for richness and creaminess.
Serve with Side Dishes
- Cornbread: Pair with warm cornbread to soak up the soup’s deliciousness.
- Mexican Rice: Serve alongside Mexican rice for a hearty meal option.
Customize Your Bowls
- Sour Cream: A dollop of sour cream adds tanginess and smoothness.
- Lime Wedges: Squeeze fresh lime juice over the soup for a zesty kick.
How to Perfect Creamy Chicken Enchilada Soup
To make your Creamy Chicken Enchilada Soup even better, consider these tips.
- Use Fresh Ingredients: Fresh vegetables enhance flavor and nutrition compared to canned options.
- Adjust Spice Levels: Modify chili powder based on your heat preference; add more for extra kick.
- Blend Well: Ensure you blend the soup until smooth for the creamiest texture possible.
- Cook Longer for Flavor: Allowing the soup to simmer longer develops deeper, richer flavors.
- Experiment with Proteins: Try substituting chicken with shredded beef or turkey for variety.
- Store Correctly: Refrigerate leftovers in an airtight container to keep them fresh for up to 3 days.
Best Side Dishes for Creamy Chicken Enchilada Soup
Pairing your Creamy Chicken Enchilada Soup with the right side dishes can enhance your dining experience. Here are some great options.
- Mexican Street Corn Salad: A refreshing salad made with corn, lime, and cheese; perfect for balance.
- Guacamole and Chips: Creamy guacamole served with crunchy tortilla chips makes a tasty appetizer.
- Pico de Gallo: Fresh salsa provides a vibrant contrast to the creamy soup; serve it as a side dip.
- Quesadillas: Cheesy quesadillas cut into triangles are perfect for dipping into the soup.
- Rice and Beans: A classic combination that adds heartiness and complements the flavors of the soup well.
- Roasted Vegetables: Seasoned roasted veggies offer a healthy side that pairs beautifully with this dish.
Common Mistakes to Avoid
Making Creamy Chicken Enchilada Soup can be simple, but there are common pitfalls that may affect the final dish. Here are some mistakes to avoid:
- Skipping the Sofrito: Failing to sauté the onions and vegetables can lead to a bland soup. Always cook them until soft for maximum flavor.
- Overlooking Seasoning: Not adding enough salt and spices may make your soup taste flat. Taste as you go and adjust seasoning accordingly.
- Using Low-Quality Ingredients: Cheap ingredients can compromise the dish’s quality. Opt for fresh produce and good-quality canned items for best results.
- Not Blending Well Enough: If you don’t blend the soup until smooth, it may have an unappealing texture. Ensure a creamy consistency by thoroughly blending.
- Ignoring Cooking Times: Overcooking or undercooking can alter flavors and textures. Stick to recommended cooking times for optimal results.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 4 days.
- Let the soup cool completely before sealing.
Freezing Creamy Chicken Enchilada Soup
- Freeze in a freezer-safe container for up to 3 months.
- Leave some space at the top of the container as the soup will expand when frozen.
Reheating Creamy Chicken Enchilada Soup
- Oven: Preheat to 350°F (175°C) and bake in a covered dish until heated through, about 20-25 minutes.
- Microwave: Heat on medium power in short intervals, stirring in between, until hot.
- Stovetop: Reheat in a pot over medium heat, stirring occasionally until warmed through.
Frequently Asked Questions
Here are some common questions about making Creamy Chicken Enchilada Soup:
Can I use leftover chicken?
Yes, leftover rotisserie chicken works perfectly in this recipe and saves time!
What if I want a vegetarian version of Creamy Chicken Enchilada Soup?
You can substitute chicken with more beans or tofu and use vegetable broth instead of chicken broth.
How can I make this soup spicier?
Add diced jalapeños or a pinch of cayenne pepper during cooking for an extra kick.
Can I add more vegetables to the soup?
Absolutely! Feel free to include zucchini, spinach, or any other favorite veggies you have on hand.
Final Thoughts
This Creamy Chicken Enchilada Soup is not only delicious but also versatile. You can customize it with your preferred toppings or swap out ingredients based on what you have available. It’s perfect for cozy weeknight dinners or as a hearty meal prep option. Give this recipe a try; it’s sure to become a family favorite!
Creamy Chicken Enchilada Soup
Creamy Chicken Enchilada Soup is a heartwarming dish that brings the vibrant flavors of Tex-Mex cuisine right to your kitchen. This thick and creamy soup is an ideal solution for busy weeknights, as it can be prepared in just 35 minutes. Loaded with tender chicken, wholesome beans, and a medley of fresh vegetables, this comforting soup is not only delicious but also nourishing. Whether you’re enjoying it on a chilly evening or serving it at a cozy gathering with friends, this recipe is sure to impress. Top it with your favorite garnishes like cheese, cilantro, or crispy tortilla chips for an extra layer of flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 6
- Category: Soup
- Method: Stovetop
- Cuisine: Tex-Mex
Ingredients
- Butter or Ghee
- Onion
- Celery Stalks
- Carrot
- Red Bell Pepper
- Garlic Cloves
- Ground Cumin
- Chili Powder
- Diced Fire-Roasted Tomatoes
- Tomato Paste
- Low Sodium Chicken Broth
- Red Kidney Beans
- Black Beans
- Sweet Corn
- Shredded Cooked Chicken
- Mexican Shredded Cheese Blend
Instructions
- In a large stockpot, melt butter over medium-high heat. Sauté diced onion, celery, carrot, red bell pepper, and garlic until softened (5–6 minutes).
- Stir in cumin, chili powder, oregano, tomatoes, tomato paste, and broth. Season with salt and pepper; bring to a boil.
- Reduce heat and simmer for 10–15 minutes until vegetables are tender.
- Blend the soup until smooth using a hand blender.
- Add kidney beans, black beans, corn, and chicken into the blended mixture; stir well.
- Heat through for a couple of minutes before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 70mg
