Name: Creamy Chicken Enchilada Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1 lb chicken breast; 4 cups chicken broth; 1 can (10 oz) enchilada sauce; 1 cup heavy cream; 1 can (15 oz) black beans, rinsed and drained; 1 cup corn, frozen or canned; 1 onion, diced; 2 cloves garlic, minced; 1 tsp ground cumin; 1 tsp chili powder; Salt and pepper to taste; Toppings: shredded cheese, sour cream, cilantro, tortilla chips

Jump to Recipe·Print Recipe

why make this recipe

Creamy Chicken Enchilada Soup is a delicious and hearty dish. It combines tender chicken, creamy goodness, and a bit of spice to create a warm and comforting meal. This soup is perfect for a chilly day or when you want something flavorful yet easy to prepare. Plus, it’s packed with nutritious ingredients like beans and corn, making it a healthy choice for the whole family.

how to make Creamy Chicken Enchilada Soup

Ingredients:

1 lb chicken breast
4 cups chicken broth
1 can (10 oz) enchilada sauce
1 cup heavy cream
1 can (15 oz) black beans, rinsed and drained
1 cup corn, frozen or canned
1 onion, diced
2 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
Salt and pepper to taste
Toppings: shredded cheese, sour cream, cilantro, tortilla chips

Directions:

In a large pot, cook the diced onion and garlic until softened.
Add the chicken breast and cook until no longer pink.
Pour in the chicken broth and enchilada sauce.
Stir in the black beans, corn, cumin, chili powder, salt, and pepper.
Bring the mixture to a simmer and let it cook for about 20 minutes.
Shred the chicken in the pot.
Stir in the heavy cream and heat through.
Serve hot, garnished with desired toppings.

how to serve Creamy Chicken Enchilada Soup

Serve this soup hot in bowls. You can add your favorite toppings like shredded cheese, a dollop of sour cream, fresh cilantro, and crunchy tortilla chips for a delightful contrast in textures. This makes for a complete and satisfying meal.

how to store Creamy Chicken Enchilada Soup

To store leftovers, let the soup cool completely. Then, transfer it to an airtight container and place it in the refrigerator. The soup will last for about 3 to 4 days. If you want to keep it longer, you can freeze the soup for up to 3 months. Just make sure to allow it to thaw in the refrigerator before reheating.

tips to make Creamy Chicken Enchilada Soup

For extra flavor, you can add more spices to suit your taste.
Use leftover rotisserie chicken to save time.
You can adjust the thickness of the soup by adding more or less broth.
If you like it spicy, consider adding diced jalapeños or cayenne pepper.

variation

You can make this recipe vegetarian by swapping the chicken with diced zucchini or more beans. You can also use vegetable broth instead of chicken broth for a completely plant-based version.

FAQs

Can I use frozen chicken breast in this recipe?
Yes, you can use frozen chicken breast. Just make sure to cook it thoroughly before shredding.

What can I use instead of heavy cream?
If you want a lighter option, you can use half-and-half or coconut milk for a dairy-free alternative.

Can I make this soup in a slow cooker?
Absolutely! Add all the ingredients except the heavy cream into the slow cooker and cook on low for 6-8 hours. Stir in the cream about 30 minutes before serving.