I’ll never forget the first time I tasted a truly exceptional soup; it was at a small, family-run restaurant on vacation, and the warmth and flavor of the broth instantly transported me. Since then, I’ve been on a quest to recreate that feeling, and this Creamy Chicken Enchilada Soup is as close as I’ve come – a hearty, flavorful, and utterly comforting bowl of goodness. Get ready to experience a soup that will warm you from the inside out and become a new family favorite; you’ve absolutely got this!
Creamy Chicken Enchilada Soup: Your New Weeknight Hero
Hey there, friend! Let’s talk soup. Not just any soup, but Creamy Chicken Enchilada Soup. This isn’t your grandma’s chicken noodle – although I love that classic too! This soup is a fiesta in a bowl, packed with flavor, incredibly easy to make, and guaranteed to satisfy even the hungriest crowd. We’re talking tender chicken, creamy broth, cheesy goodness, and all the delicious enchilada flavors you crave, but in soup form. Trust me, this is a game-changer.
Why This Creamy Chicken Enchilada Soup is a Must-Try
Okay, so you might be wondering, “Why this Creamy Chicken Enchilada Soup recipe?” Well, let me tell you. I’ve tested and tweaked this recipe until it’s absolutely perfect. Here’s why you’ll love it:
- It’s quick and easy: Perfect for busy weeknights. You can even prep some of the ingredients ahead of time.
- It’s packed with flavor: We’re not skimping on the spices! Think chili powder, cumin, and a hint of smoked paprika for that authentic enchilada taste.
- It’s customizable: Don’t like corn? Leave it out! Want it spicier? Add more jalapeños! This recipe is your blank canvas.
- It’s family-friendly: Even picky eaters will love this creamy, cheesy soup.
- It’s budget-friendly: Uses simple, affordable ingredients that you probably already have in your pantry.
What You’ll Need: The Ingredients Breakdown
Let’s get down to the nitty-gritty. Here’s a list of everything you’ll need to make this amazing Creamy Chicken Enchilada Soup. Don’t worry, it’s not as intimidating as it looks!
- Chicken: About 1.5-2 pounds of boneless, skinless chicken breasts or thighs. You can even use leftover rotisserie chicken to save time!
- Onion: One medium yellow onion, diced.
- Garlic: 2-3 cloves of garlic, minced.
- Bell Pepper: One bell pepper (any color), diced.
- Canned Corn: One can (about 15 ounces) of sweet corn, drained. You can also use frozen corn.
- Black Beans: One can (about 15 ounces) of black beans, rinsed and drained.
- Diced Tomatoes with Green Chilies: One can (about 10 ounces) of diced tomatoes and green chilies (like Rotel).
- Chicken Broth: 6-8 cups of chicken broth. Use low-sodium so you can control the salt level.
- Enchilada Sauce: One can (about 10 ounces) of your favorite enchilada sauce. I prefer red, but green works too!
- Cream Cheese: 4 ounces of cream cheese, softened. This is the secret to the creamy texture!
- Shredded Cheese: About 1 cup of shredded cheddar cheese, Monterey Jack cheese, or a Mexican cheese blend.
- Spices: Chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper.
- Optional Toppings: Sour cream, avocado, cilantro, tortilla chips, green onions, lime wedges.
Step-by-Step Guide to Creamy Chicken Enchilada Soup Perfection
Alright, let’s get cooking! Follow these simple steps and you’ll have a pot of delicious Creamy Chicken Enchilada Soup in no time.
Step 1: Cook the Chicken
There are a few ways to cook the chicken for this soup. Choose the method that works best for you:
- Boiling: Place the chicken breasts in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for about 15-20 minutes, or until the chicken is cooked through. Shred the chicken with two forks.
- Slow Cooker: Place the chicken breasts in a slow cooker. Pour in about 1 cup of chicken broth. Cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is easily shredded.
- Instant Pot: Place the chicken breasts in the Instant Pot. Add 1 cup of chicken broth. Cook on high pressure for 8-10 minutes, followed by a natural pressure release for 10 minutes. Shred the chicken with two forks.
- Rotisserie Chicken: If you’re short on time, use a pre-cooked rotisserie chicken. Shred the chicken and you’re good to go!
Step 2: Sauté the Vegetables
In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the diced onion and bell pepper and cook for about 5-7 minutes, or until softened. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic!
Step 3: Add the Remaining Ingredients
Add the cooked and shredded chicken, canned corn, black beans, diced tomatoes with green chilies, chicken broth, enchilada sauce, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper to the pot. Stir to combine.
Step 4: Simmer the Soup
Bring the soup to a simmer, then reduce heat and let it simmer for at least 15-20 minutes, or longer if you have time. This will allow the flavors to meld together beautifully.
Step 5: Make it Creamy!
This is where the magic happens! Reduce the heat to low. Add the softened cream cheese and shredded cheese to the soup. Stir until the cream cheese and cheese are completely melted and the soup is smooth and creamy. If the soup is too thick, add a little more chicken broth to reach your desired consistency. Season with salt and pepper to taste.
Step 6: Serve and Enjoy!
Ladle the Creamy Chicken Enchilada Soup into bowls and top with your favorite toppings. Sour cream, avocado, cilantro, tortilla chips, green onions, and lime wedges are all fantastic choices. Get creative and have fun with it!
Pro Tips & Troubleshooting for Creamy Chicken Enchilada Soup Success
Even with a simple recipe, sometimes things can go a little sideways. Here are some common issues and how to fix them:
- Soup is too thick: Add more chicken broth, a little at a time, until you reach your desired consistency.
- Soup is too thin: Simmer the soup for a longer period of time to allow some of the liquid to evaporate. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken it.
- Soup is not creamy enough: Make sure your cream cheese is softened before adding it to the soup. You can also add a splash of heavy cream or half-and-half for extra creaminess.
- Soup is too spicy: Add a dollop of sour cream or plain yogurt to each bowl to cool it down. You can also add a squeeze of lime juice to balance the flavors.
- Soup is too bland: Add more spices! A little extra chili powder, cumin, or smoked paprika can make a big difference. You can also add a pinch of cayenne pepper for a little heat.
Make-Ahead Tips
This Creamy Chicken Enchilada Soup is a great make-ahead meal! You can prepare the soup up to 3 days in advance and store it in the refrigerator. Reheat it gently on the stovetop or in the microwave before serving. The flavors will actually develop even more as it sits!
Freezing Instructions
Yes, you can freeze Creamy Chicken Enchilada Soup! Let the soup cool completely before transferring it to freezer-safe containers or bags. Leave some room at the top of the container, as the soup will expand when frozen. The soup can be stored in the freezer for up to 3 months. Thaw it overnight in the refrigerator before reheating.
Variations: Spice It Up!
One of the best things about this recipe is how versatile it is. Here are a few ideas to customize it to your liking:
- Add more veggies: Try adding diced zucchini, carrots, or spinach to the soup.
- Make it spicier: Add diced jalapeños, a pinch of cayenne pepper, or a few dashes of hot sauce to the soup.
- Use different beans: Try using pinto beans or kidney beans instead of black beans.
- Add rice: Add cooked rice to the soup for a heartier meal.
- Make it vegetarian: Omit the chicken and use vegetable broth instead of chicken broth. You can also add extra beans or vegetables to make it more filling.
If you are looking for another delicious soup option, you might also enjoy a bowl of Chicken Taco Soup, another flavorful and customizable option!
Or, if you’re craving something cheesy, consider trying Marry Me Chicken Soup, a creamy and indulgent delight.
What to Serve with Your Soup
Creamy Chicken Enchilada Soup is delicious on its own, but it’s even better with the right accompaniments. Here are a few ideas:
- Tortilla Chips: For dipping and crunch!
- Quesadillas: Grilled cheese with a Mexican twist.
- Cornbread: A classic pairing for soup.
- Side Salad: A light and refreshing salad to balance the richness of the soup.
If you’re a fan of chicken enchilada flavors, you should definitely check out Chicken Enchilada Magic for another fantastic meal option!
Other Soup Recipes You Might Love
If you’re a soup lover like me, you’re always on the lookout for new and exciting recipes to try. Here are a few of my other favorites:
- White Chicken Chili: A creamy and flavorful chili that’s perfect for a cold day.
- Mexican Street Corn White Chicken Chili: A fun twist on classic white chicken chili with the flavors of Mexican street corn. (Note: The URL provided is a duplicate, consider finding another unique URL for this recipe)
- Mexican Street Corn White Chicken Chili: Another mention of the Mexican Street Corn variation.
Final Thoughts: Enjoy Your Creamy Chicken Enchilada Soup!
So there you have it! My ultimate Creamy Chicken Enchilada Soup recipe. I hope you love it as much as I do. Remember, cooking is all about having fun and experimenting, so don’t be afraid to make this recipe your own. Happy cooking, and enjoy every spoonful!
What makes this Creamy Chicken Enchilada Soup recipe stand out?
This recipe is quick and easy, packed with flavor from spices like chili powder and cumin, customizable to your preferences, family-friendly, and budget-friendly using simple, affordable ingredients.
Can I prepare this soup ahead of time or freeze it for later?
Yes, you can prepare the soup up to 3 days in advance and store it in the refrigerator, reheating before serving. You can also freeze it for up to 3 months in freezer-safe containers after it has completely cooled.
What are some ways I can customize this Creamy Chicken Enchilada Soup?
You can customize the soup by adding more veggies like zucchini or carrots, making it spicier with jalapeños or hot sauce, using different beans like pinto or kidney beans, adding cooked rice, or making it vegetarian by omitting the chicken and using vegetable broth.
What can I do if my soup is too thick or too thin?
If the soup is too thick, add more chicken broth until you reach your desired consistency. If it’s too thin, simmer the soup longer to allow some of the liquid to evaporate, or add a cornstarch slurry.
Amazing Creamy Chicken Enchilada Soup
Ingredients
Equipment
Method
- Cook the chicken using your preferred method: boiling, slow cooker, Instant Pot, or rotisserie chicken. Shred the chicken with two forks.
- In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion and bell pepper and cook for about 5-7 minutes, until softened. Add the minced garlic and cook for another minute, until fragrant.
- Add the cooked and shredded chicken, canned corn, black beans, diced tomatoes with green chilies, chicken broth, enchilada sauce, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper to the pot. Stir to combine.
- Bring the soup to a simmer, then reduce heat and let it simmer for at least 15-20 minutes, or longer if you have time.
- Reduce the heat to low. Add the softened cream cheese and shredded cheese to the soup. Stir until the cream cheese and cheese are completely melted and the soup is smooth and creamy. If the soup is too thick, add a little more chicken broth to reach your desired consistency. Season with salt and pepper to taste.
- Ladle the Creamy Chicken Enchilada Soup into bowls and top with your favorite toppings. Sour cream, avocado, cilantro, tortilla chips, green onions, and lime wedges are all fantastic choices.
