There’s a certain magic about a soup that’s as hearty and satisfying as it is easy to make. This Creamy Chicken Enchilada Soup takes all the bold, comforting flavors of traditional enchiladas and transforms them into a one-pot wonder. It’s like a hug in a bowl, filled with tender chicken, rich cheese, hearty beans, and a creamy broth that hits every right note. Perfect for a chilly evening, it’s a dish that warms the heart as much as the belly.
For many, this soup has become a family favorite because of its simplicity and versatility. Whether you’re a fan of Tex-Mex cuisine or simply in search of a foolproof recipe for a busy weeknight, this dish delivers in every way. The origins of enchilada-inspired dishes date back centuries, with their rich spices and vibrant ingredients rooted in Mexican culinary traditions. Over time, they’ve evolved into a beloved comfort food in kitchens worldwide. This soup takes those timeless flavors and reimagines them in an approachable, quick-to-make format.
The best part? You don’t need to be an experienced chef to pull this off. With basic ingredients and a step-by-step guide, even beginner cooks can create a dish that tastes like it came straight from a restaurant. Imagine sitting down to a steaming bowl of soup, topped with creamy avocado, a sprinkle of fresh cilantro, and the irresistible crunch of tortilla strips. Sounds like the perfect meal, right? Let’s dive in.
Why You’ll Love This Recipe:
- Easy Cleanup: Everything comes together in one pot, leaving you with fewer dishes to tackle after dinner.
- Rich, Creamy Broth: The combination of cheese, sour cream, and enchilada sauce creates a velvety texture that’s hard to resist.
- Packed with Flavor: From smoky fire-roasted tomatoes to aromatic spices, every bite is bursting with Tex-Mex goodness.
- Customizable Heat Levels: Keep it mild for the family or turn up the spice for those who crave heat.
- Perfect for Leftovers: This soup reheats beautifully, making it a great option for meal prep.
Ingredients You’ll Need:
- 2 tablespoons avocado oil (or your preferred cooking oil)
- 1 pound skinless chicken breasts or thighs, cubed or shredded
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1 can (10 oz) enchilada sauce (red or green, depending on your preference)
- 1 can (14.5 oz) diced fire-roasted tomatoes
- 4 cups low-sodium chicken broth
- 1 can (14.5 oz) black beans, drained and rinsed
- 1 cup frozen sweet corn
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon ground coriander
- Salt and pepper, to taste
- 1 cup sour cream
- 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- Optional toppings: diced avocado, chopped fresh cilantro, crunchy tortilla strips, lime wedges, extra cheese
How to Make Creamy Chicken Enchilada Soup:
Step-by-Step Instructions
- Prep and Sauté the Chicken: Begin by heating the avocado oil in a large pot or Dutch oven over medium heat. Add the chicken, seasoning it with a pinch of salt and pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the pot and set it aside. This step ensures the chicken stays tender and flavorful.
- Cook the Aromatics: In the same pot, add the diced onion and minced garlic. Sauté for 3-4 minutes, stirring frequently, until the onion becomes translucent and fragrant. This base builds the foundation of the soup’s savory flavor.
- Bloom the Spices: Stir in the ground cumin, chili powder, and ground coriander. Let the spices cook for about a minute, allowing their flavors to bloom. This step intensifies the aromatic qualities of the soup, filling your kitchen with the irresistible scent of Tex-Mex spices.
- Add Tomatoes and Sauce: Pour in the diced fire-roasted tomatoes, cooking for another 3-4 minutes to let their juices meld with the spices. Then, stir in the enchilada sauce, ensuring it’s evenly distributed.
- Incorporate Broth and Simmer: Slowly pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Return the cooked chicken to the pot, stirring to combine. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 15-20 minutes. This simmering step allows the flavors to fully develop.
- Add Beans and Corn: Stir in the black beans and frozen corn, letting them warm through in the broth. These additions provide heartiness and a touch of sweetness to balance the savory elements.
- Make It Creamy: Remove the pot from heat and stir in the sour cream. Watch as the soup transforms into a rich, creamy masterpiece. For an even creamier texture, you can add a splash of heavy cream or half-and-half.
- Melt the Cheese: Gradually stir in the shredded cheese, mixing until it’s completely melted. This final touch adds depth and indulgence to the soup. Taste and adjust the seasoning as needed, adding more salt, pepper, or a squeeze of lime juice.
- Serve and Garnish: Ladle the soup into bowls, and let everyone customize their toppings. Add creamy avocado slices, a sprinkle of fresh cilantro, crunchy tortilla strips, or extra cheese for a decadent finish.
Helpful Tips for Perfect Soup:
- Homemade Tortilla Strips: Slice corn tortillas into thin strips, brush with oil, and bake until crispy. These are a game-changer for topping your soup.
- Customize the Protein: If you prefer, swap out chicken for turkey or even cooked shrimp for a seafood twist.
- Storage Tip: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of chicken broth if the soup has thickened.
Details:
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 hearty servings
- Category: Dinner, Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
- Diet: Gluten-Free
Notes:
- Customize It: Add veggies like bell peppers or zucchini for extra nutrition, or stir in cooked rice for more heartiness.
- Substitutions: Regular diced tomatoes work if fire-roasted aren’t available, or add chipotle for a smoky twist.
- Consistency: If the soup thickens too much, stir in extra broth when reheating.
- Diet-Friendly: Naturally gluten-free, but confirm labels on enchilada sauce and broth.
- For Kids: Use mild sauce, reduce chili powder, and serve with tortilla chips for dipping fun!
Frequently Asked Questions:
Can I use rotisserie chicken instead?
Absolutely! Shredded rotisserie chicken is a great time-saver and works wonderfully in this recipe. Simply skip the step where you sauté the chicken.
What can I use instead of sour cream?
Greek yogurt is a fantastic substitute for sour cream, offering a tangy flavor with added protein.
How do I adjust the spice level?
For a milder soup, use a mild enchilada sauce and reduce the chili powder. For more heat, add a pinch of cayenne or a diced jalapeño.
Storage Instructions:
Leftover soup should be stored in an airtight container in the refrigerator and consumed within 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to maintain the creamy texture. If the soup thickens too much, add a bit of chicken broth while reheating.
Related Recipes:
If you loved this Creamy Chicken Enchilada Soup, here are more comforting Tex-Mex dishes to try:
Conclusion:
This Creamy Chicken Enchilada Soup is a dish that feels like home. With its rich, bold flavors and comforting creaminess, it’s the kind of recipe you’ll find yourself coming back to again and again. Whether you’re sharing it with friends on a chilly evening or savoring leftovers for lunch, it’s sure to become a household favorite. So grab your favorite pot, gather your ingredients, and treat yourself to a bowl of this Tex-Mex delight!
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Creamy Chicken Enchilada Soup: A Tex-Mex Comfort Food Classic
Description
There’s a certain magic about a soup that’s as hearty and satisfying as it is easy to make. This Creamy Chicken Enchilada Soup takes all the bold, comforting flavors of traditional enchiladas and transforms them into a one-pot wonder. It’s like a hug in a bowl, filled with tender chicken, rich cheese, hearty beans, and a creamy broth that hits every right note. Perfect for a chilly evening, it’s a dish that warms the heart as much as the belly.
For many, this soup has become a family favorite because of its simplicity and versatility. Whether you’re a fan of Tex-Mex cuisine or simply in search of a foolproof recipe for a busy weeknight, this dish delivers in every way. The origins of enchilada-inspired dishes date back centuries, with their rich spices and vibrant ingredients rooted in Mexican culinary traditions. Over time, they’ve evolved into a beloved comfort food in kitchens worldwide. This soup takes those timeless flavors and reimagines them in an approachable, quick-to-make format.
The best part? You don’t need to be an experienced chef to pull this off. With basic ingredients and a step-by-step guide, even beginner cooks can create a dish that tastes like it came straight from a restaurant. Imagine sitting down to a steaming bowl of soup, topped with creamy avocado, a sprinkle of fresh cilantro, and the irresistible crunch of tortilla strips. Sounds like the perfect meal, right? Let’s dive in.
Ingredients
- 2 tablespoons avocado oil (or your preferred cooking oil)
- 1 pound skinless chicken breasts or thighs, cubed or shredded
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1 can (10 oz) enchilada sauce (red or green, depending on your preference)
- 1 can (14.5 oz) diced fire-roasted tomatoes
- 4 cups low-sodium chicken broth
- 1 can (14.5 oz) black beans, drained and rinsed
- 1 cup frozen sweet corn
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon ground coriander
- Salt and pepper, to taste
- 1 cup sour cream
- 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- Optional toppings: diced avocado, chopped fresh cilantro, crunchy tortilla strips, lime wedges, extra cheese
Instructions
- Prep and Sauté the Chicken: Begin by heating the avocado oil in a large pot or Dutch oven over medium heat. Add the chicken, seasoning it with a pinch of salt and pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the pot and set it aside. This step ensures the chicken stays tender and flavorful.
- Cook the Aromatics: In the same pot, add the diced onion and minced garlic. Sauté for 3-4 minutes, stirring frequently, until the onion becomes translucent and fragrant. This base builds the foundation of the soup’s savory flavor.
- Bloom the Spices: Stir in the ground cumin, chili powder, and ground coriander. Let the spices cook for about a minute, allowing their flavors to bloom. This step intensifies the aromatic qualities of the soup, filling your kitchen with the irresistible scent of Tex-Mex spices.
- Add Tomatoes and Sauce: Pour in the diced fire-roasted tomatoes, cooking for another 3-4 minutes to let their juices meld with the spices. Then, stir in the enchilada sauce, ensuring it’s evenly distributed.
- Incorporate Broth and Simmer: Slowly pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Return the cooked chicken to the pot, stirring to combine. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 15-20 minutes. This simmering step allows the flavors to fully develop.
- Add Beans and Corn: Stir in the black beans and frozen corn, letting them warm through in the broth. These additions provide heartiness and a touch of sweetness to balance the savory elements.
- Make It Creamy: Remove the pot from heat and stir in the sour cream. Watch as the soup transforms into a rich, creamy masterpiece. For an even creamier texture, you can add a splash of heavy cream or half-and-half.
- Melt the Cheese: Gradually stir in the shredded cheese, mixing until it’s completely melted. This final touch adds depth and indulgence to the soup. Taste and adjust the seasoning as needed, adding more salt, pepper, or a squeeze of lime juice.
- Serve and Garnish: Ladle the soup into bowls, and let everyone customize their toppings. Add creamy avocado slices, a sprinkle of fresh cilantro, crunchy tortilla strips, or extra cheese for a decadent finish.
Notes
- Customize It: Add veggies like bell peppers or zucchini for extra nutrition, or stir in cooked rice for more heartiness.
- Substitutions: Regular diced tomatoes work if fire-roasted aren’t available, or add chipotle for a smoky twist.
- Consistency: If the soup thickens too much, stir in extra broth when reheating.
- Diet-Friendly: Naturally gluten-free, but confirm labels on enchilada sauce and broth.
- For Kids: Use mild sauce, reduce chili powder, and serve with tortilla chips for dipping fun!
