Creamy Chicken Enchilada Soup

Thick and creamy, Creamy Chicken Enchilada Soup is a hearty dish perfect for any occasion. This easy-to-make soup is loaded with tender chicken and vibrant Tex-Mex flavors, making it an ideal choice for a quick weeknight dinner or as a comforting side dish. You’ll love how it brings warmth and satisfaction to your table in just 35 minutes!

Why You’ll Love This Recipe

• Quick to Prepare: With just 10 minutes of prep time, you can have this delicious soup ready in no time.
• Loaded with Flavor: The combination of spices and fresh ingredients creates a rich and savory taste that everyone will enjoy.
• Versatile Ingredients: Customize the soup with your favorite beans or veggies, making it perfect for using what you have on hand.
• Freezer-Friendly: Make a big batch and freeze leftovers for a quick meal later on.
• Wholesome Comfort Food: Packed with protein and fiber, this soup is both filling and nutritious.

Tools and Preparation

Making Creamy Chicken Enchilada Soup requires just a few essential tools. Gather these items to ensure smooth cooking.

Essential Tools and Equipment

• Large stockpot
• Hand blender (immersion blender)
• Cutting board
• Knife
• Measuring cups and spoons

Importance of Each Tool

• Large stockpot: Essential for cooking all the ingredients together, allowing flavors to meld beautifully.
• Hand blender: This tool makes it easy to achieve a creamy texture without transferring hot soup to a blender.

Ingredients

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 (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

For Garnish

• 2 tablespoons fresh parsley, finely chopped

How to Make Creamy Chicken Enchilada Soup

Step 1: Melt the Butter or Ghee

Melt 1 tablespoon of Butter or Ghee in a large stockpot over medium-high heat.

Step 2: Sauté the Vegetables

• Add the diced onion, sliced celery stalks, thinly sliced carrot, diced red bell pepper, and chopped garlic.
• Cook until softened for about 5–6 minutes.

Step 3: Add the Spices and Liquids

Stir in:
* 1½ teaspoon Ground Cumin,
* 1 tablespoon Chili Powder,
* 1 teaspoon Dried Oregano,
* 15 ounces Diced fire-roasted Tomatoes,
* ¼ Cup Tomato Paste,
* 4 Cups Low Sodium Chicken Broth.
Season with salt and pepper to taste. Bring to a boil.

Step 4: Simmer the Soup

Lower the heat and simmer for about 10–15 minutes or until the veggies are very tender.

Step 5: Blend Until Smooth

Remove from heat. Using a hand blender, blend the soup until smooth and creamy.

Step 6: Combine Remaining Ingredients

Place the soup back over medium heat. Add:
* 14.5 ounces Red Kidney Beans,
* 14.5 ounces Black Beans,
* 1 Cup Fresh or Frozen Sweet Corn,
* 2 Cups Shredded Cooked Chicken.
Stir to combine.

Step 7: Heat Through

Boil for a couple of minutes just to heat everything through.

Step 8: Serve

Pour into bowls and top each serving with shredded cheese or your favorite toppings. Enjoy!

How to Serve Creamy Chicken Enchilada Soup

Creamy Chicken Enchilada Soup is a versatile dish that can be enjoyed in various ways. Whether you’re serving it for a family dinner or a casual gathering, these serving suggestions will elevate your meal experience.

Top with Fresh Ingredients

• Avocado Slices: Add creamy avocado slices for richness and a fresh flavor.
• Chopped Cilantro: Sprinkle freshly chopped cilantro on top for a burst of color and taste.
• Lime Wedges: Serve with lime wedges to squeeze over the soup for a zesty kick.

Use Creative Toppings

• Sour Cream: A dollop of sour cream adds creaminess and balances the spices.
• Tortilla Chips: Crush some tortilla chips on top for an added crunch and texture.
• Jalapeños: For those who love heat, sliced jalapeños provide extra spice and flavor.

Pair with Bread

• Crusty Bread: Serve alongside warm, crusty bread to soak up the delicious broth.
• Cornbread Muffins: Sweet cornbread muffins complement the spicy flavors of the soup perfectly.

How to Perfect Creamy Chicken Enchilada Soup

To make your Creamy Chicken Enchilada Soup even better, consider these helpful tips for perfecting your recipe.

• Choose Quality Ingredients: Using fresh vegetables and high-quality chicken broth enhances the flavor significantly.
• Adjust Spice Levels: Modify the chili powder to suit your taste—more for extra heat or less for milder soup.
• Use Leftover Chicken: Save time by using leftover rotisserie chicken; it adds great flavor without extra cooking.
• Blend Smoothly: Blend the soup until it’s completely smooth for that creamy texture everyone loves.
• Let It Simmer: Allowing the soup to simmer longer helps deepen the flavors, making it more delicious.
• Experiment with Toppings: Try different toppings like cheese or avocado to find your favorite combinations.

Best Side Dishes for Creamy Chicken Enchilada Soup

Pairing side dishes with your Creamy Chicken Enchilada Soup can enhance its flavors and create a well-rounded meal. Here are some great options:

1. Mexican Rice: Fluffy rice flavored with spices complements the soup’s richness.
2. Refried Beans: Creamy refried beans add protein and pair well with Tex-Mex dishes.
3. Guacamole: Deliciously chunky guacamole offers a rich, creamy contrast to the soup’s spiciness.
4. Crispy Salad: A light salad with crisp lettuce, tomatoes, and lime dressing provides freshness and crunch.
5. Cheesy Quesadillas: Grilled quesadillas filled with cheese and veggies make for a satisfying side option.
6. Chips and Salsa: A classic pairing, tortilla chips served with fresh salsa add fun and flavor to your meal.
7. Corn on the Cob: Sweet corn on the cob brings sweetness that balances the savory soup beautifully.

Common Mistakes to Avoid

When making Creamy Chicken Enchilada Soup, it’s easy to overlook a few key steps. Here are some common mistakes to watch out for:

• Using regular broth: Always choose low sodium chicken broth. This prevents your soup from becoming too salty and allows you to control the seasoning better.
• Overcooking vegetables: Cook the veggies just until they soften. If you overcook them, they may lose their texture and flavor, making your soup less enjoyable.
• Skipping the blending step: Blending the soup adds creaminess and a cohesive texture. Skipping this step will lead to a chunky consistency that doesn’t capture the essence of a creamy soup.
• Neglecting garnishes: Don’t forget the toppings! Adding cheese or fresh herbs enhances flavor and presentation, making your soup more appealing.
• Not adjusting seasonings: Taste as you go. Every ingredient can vary in strength, so adjusting salt, pepper, or spices at the end is crucial for achieving the perfect balance.

Storage & Reheating Instructions

Refrigerator Storage

• Duration: Store in the fridge for up to 4 days.
• Containers: Use airtight containers to keep it fresh and prevent absorption of other odors.

Freezing Creamy Chicken Enchilada Soup

• Duration: You can freeze this soup for up to 3 months.
• Containers: Use freezer-safe bags or containers, leaving some space at the top for expansion.

Reheating Creamy Chicken Enchilada Soup

• Oven: Preheat to 350°F (175°C) and heat in an oven-safe dish for about 20-25 minutes. Cover with foil to prevent drying out.
• Microwave: Heat in short intervals (1-2 minutes), stirring in between until hot throughout. Use a microwave-safe container.
• Stovetop: Pour into a pot and heat over medium-low heat, stirring frequently until warmed through. This method helps maintain creaminess.

Frequently Asked Questions

If you have any questions about making Creamy Chicken Enchilada Soup, you’re not alone! Here are some commonly asked queries.

Can I make Creamy Chicken Enchilada Soup ahead of time?

Yes! This soup can be made ahead of time and stored in the refrigerator. Just reheat before serving.

What toppings go well with Creamy Chicken Enchilada Soup?

Popular toppings include shredded cheese, sour cream, avocado slices, or fresh cilantro. Feel free to get creative!

Is this recipe suitable for freezing?

Absolutely! Creamy Chicken Enchilada Soup freezes well. Just ensure it’s stored properly in airtight containers.

Can I use rotisserie chicken in this recipe?

Definitely! Shredded rotisserie chicken is a great shortcut that saves time while adding delicious flavor.

Final Thoughts

Creamy Chicken Enchilada Soup is not only comforting but also versatile enough for various occasions. Whether you serve it as a weeknight meal or a side dish at gatherings, its rich flavors will delight everyone. Feel free to customize it by adding your favorite ingredients or adjusting spices to suit your taste preferences. Enjoy this wholesome dish!

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Creamy Chicken Enchilada Soup

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• Author: Vanessa
• Total Time: 35 minutes
• Yield: Serves 6

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Description

Creamy Chicken Enchilada Soup is a deliciously thick and hearty dish that brings the vibrant flavors of Tex-Mex cuisine straight to your table. This comforting soup features tender chicken, wholesome vegetables, and a blend of spices that create a rich and savory experience in every spoonful. Perfect for busy weeknights, this easy-to-make recipe comes together in just 35 minutes, allowing you to enjoy a warm, satisfying meal without sacrificing time. Whether served as a main dish or a hearty side, this soup is sure to please family and friends alike.

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Ingredients

Scale 1x2x3x

• 1 tablespoon Butter or Ghee
• 1 Medium Onion (diced)
• 2 Celery Stalks (sliced)
• 1 Medium Carrot (thinly sliced)
• 1 Large Red Bell Pepper (diced)
• 2–3 Garlic Cloves (chopped)
• 15 ounces Diced Fire-Roasted Tomatoes
• 4 Cups Low Sodium Chicken Broth
• 14.5 ounces Red Kidney Beans (drained and rinsed)
• 14.5 ounces Black Beans (drained and rinsed)
• 2 Cups Shredded Cooked Chicken
• Salt and Pepper to taste

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Instructions

1. In a large stockpot, melt butter or ghee over medium-high heat.
2. Sauté diced onion, celery, carrot, bell pepper, and garlic for about 5–6 minutes until softened.
3. Add spices, diced tomatoes, broth, salt, and pepper; bring to a boil.
4. Lower heat and simmer for 10–15 minutes until veggies are tender.
5. Blend the soup with an immersion blender until smooth.
6. Stir in beans and shredded chicken; heat through for a couple of minutes.
7. Serve hot with your choice of toppings.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main
• Method: Stovetop
• Cuisine: Tex-Mex

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 320
• Sugar: 6g
• Sodium: 800mg
• Fat: 9g
• Saturated Fat: 4g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 11g
• Protein: 24g
• Cholesterol: 70mg