This creamy enchilada soup is a warm hug on a chilly day! It’s packed with tender chicken, zesty spices, and a rich, creamy base that makes each spoonful comforting.
I love how quick it is to whip up! Just mix everything in one pot and let it bubble. Perfect for those busy nights when you want tasty food without the fuss!
Key Ingredients & Substitutions
Chicken: I like using chicken breasts for their mild flavor and quick cooking time. Thighs are a great option too; they stay moist and tender. If you’re looking for a vegetarian option, try using canned chickpeas or a mix of roasted veggies instead.
Enchilada Sauce: The enchilada sauce adds a deep flavor. If you’re short on time, a store-bought can works perfectly! Can’t find red? Use green enchilada sauce for a different twist. You can also use homemade for more control over the spice level.
Heavy Cream: Heavy cream gives that rich texture. For a lighter option, half-and-half or even whole milk works, but be cautious of the creaminess. If dairy-free, coconut milk is a good alternative—it adds a pleasant sweetness!
Cheeses: Cheddar and Monterey Jack melt beautifully. If you want a kick, try pepper jack! For a dairy-free choice, use vegan cheese or leave it out altogether; the soup is still delicious!
How Do I Get the Chicken Just Right?
Cooking the chicken properly is crucial for this soup. Follow these tips to ensure it’s tender and juicy.
- Start by cooking your onions until they are soft, which adds great flavor before you add the chicken.
- When you add the chicken to the pot, make sure it’s submerged in the broth for even cooking.
- Keep the heat at a gentle simmer—too high might make the chicken tough. It should take about 20 minutes to fully cook.
- After shredding, return the chicken to the pot to let it soak up the surrounding flavors.
These simple tips will help you achieve deliciously tender chicken in your creamy enchilada soup!
How to Make Creamy Enchilada Soup?
Ingredients You’ll Need:
For The Soup:
- 1 lb (450 g) boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (10 oz) can enchilada sauce (red)
- 1 (14.5 oz) can diced tomatoes with green chilies (such as Rotel)
- 1 (15 oz) can black beans, drained and rinsed
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 cup heavy cream or half-and-half
- Salt and pepper, to taste
For the Toppings:
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 avocado, diced
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
- 2 green onions, sliced
- Crushed red pepper flakes, optional (for a little heat)
How Much Time Will You Need?
This recipe will take about 10 minutes to prepare and around 30 minutes to cook, giving you a total of about 40 minutes from start to finish. Perfect for a cozy weeknight dinner that doesn’t take too long!
Step-by-Step Instructions:
1. Sauté the Veggies:
Start by heating the olive oil in a large pot over medium heat. Once hot, add the diced onion. Cook it for about 3-4 minutes until it becomes soft and translucent. Then, add the minced garlic and cook for another 30 seconds—this will make your kitchen smell amazing!
2. Add the Chicken and Liquids:
Next, place the chicken breasts (or thighs) into the pot. Pour in the chicken broth, enchilada sauce, and diced tomatoes with green chilies. This will create a flavorful base for your soup.
3. Season the Soup:
Stir in the ground cumin, chili powder, smoked paprika, and a pinch of salt and pepper. Give it a good mix, and bring the entire mixture to a boil. Once boiling, reduce the heat and let it simmer for about 20 minutes, or until the chicken is fully cooked.
4. Shred the Chicken:
After the chicken is cooked, carefully remove it from the pot. Use two forks to shred the chicken into bite-sized pieces, and then return it back to the pot with the broth.
5. Mix in the Cream and Beans:
Now, stir in the drained black beans and pour in the heavy cream (or half-and-half). Let it simmer for another 5 minutes to warm everything through and blend the flavors together nicely.
6. Adjust Seasoning:
Before serving, taste your soup and adjust salt and pepper if needed. Just a little tweak can make a big difference!
7. Serve and Garnish:
Ladle the delicious soup into bowls. Top each bowl generously with shredded cheddar and Monterey Jack cheese, letting it melt nicely. Then add a dollop of sour cream, some diced avocado, a sprinkle of chopped cilantro, and sliced green onions. For an extra kick, you can sprinkle some crushed red pepper flakes on top!
8. Enjoy!
Now your creamy, flavorful enchilada soup is ready! Grab a spoon and dig in. It’s hearty, comforting, and sure to be a hit!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken! Just ensure it’s completely thawed before cooking to guarantee even cooking throughout. Thaw frozen chicken in the fridge overnight or quickly in a sealed plastic bag submerged in cold water.
Can I Make This Soup Ahead of Time?
Absolutely! You can prepare the soup, let it cool, and refrigerate it for up to 3 days. Just reheat on the stove over low heat until warmed through. If you find the soup thickened too much, simply add a bit of chicken broth or water to reach your desired consistency.
Is There a Vegetarian Version of This Soup?
Definitely! You can substitute the chicken with chickpeas or diced tofu for protein. Use vegetable broth instead of chicken broth and skip the cheese or use a plant-based cheese to keep it entirely vegan!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally for even heating. If it’s too thick, add a splash of broth or water as needed.
