This creamy enchilada soup is a warm hug in a bowl! With tasty chicken, delicious cheese, and zesty spices, it’s a real treat for your taste buds.
Perfect for chilly days, I love to top mine with crispy tortilla chips and a sprinkle of cilantro. It’s like a fiesta in your mouth! 🎉
Key Ingredients & Substitutions
Chicken: I love using boneless skinless chicken breasts for their lean meat and ease of shredding. You can swap in rotisserie chicken or even use shredded turkey for a different flavor.
Black Beans: These add great protein and texture. If you’re not a fan, try using pinto beans or even chickpeas. They will change the taste but still work well!
Cream Cheese: This is key for that creamy texture. If you want a dairy-free option, try using coconut cream or a vegan cream cheese alternative. The flavor will shift a bit, but it’ll still be delicious!
Spices: The cumin and chili powder give the soup its signature Mexican flavor. Feel free to adjust the amounts based on how spicy you want it. If you like it mild, use less chili powder.
How Do You Achieve the Perfect Creamy Consistency?
Getting that smooth and creamy texture is essential. Here’s how you can do it:
- Start by cutting the cream cheese into chunks. This helps it melt faster and mix evenly.
- Stir the cream cheese into the hot soup after adding the chicken back in. This ensures it melts nicely.
- Make sure to mix well until everything is combined and creamy. If it’s too thick, add a splash of chicken broth to thin it out to your liking!
Your soup should be rich and silky for the ultimate comfort in every spoonful.
How to Make Creamy Enchilada Soup
Ingredients You’ll Need:
- 1 lb boneless skinless chicken breasts
- 1 tbsp olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 (10 oz) can green chilies, chopped
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 4 cups chicken broth
- 1 (10 oz) can red enchilada sauce
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika (optional)
- Salt and pepper to taste
- 4 oz cream cheese, softened
- 1 cup shredded cheddar or Mexican blend cheese
- Garnishes: sour cream, diced avocado, fresh cilantro, diced tomatoes, tortilla chips
How Much Time Will You Need?
This delicious creamy enchilada soup takes about 10 minutes to prep and approximately 30 minutes to cook, making the total time about 40 minutes. Perfect for a weeknight dinner or cozy weekend meal!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot or Dutch oven, drizzle the olive oil and heat over medium heat. Once hot, add the chopped onion and sauté for 3-4 minutes until it’s nice and soft. Then, stir in the minced garlic and cook for another 30 seconds, until it smells amazing!
2. Add the Liquids and Seasonings:
Pour in the chicken broth and enchilada sauce. Add in the ground cumin, chili powder, optional smoked paprika, and season with salt and pepper. Give everything a good stir to combine the flavors.
3. Cook the Chicken:
Place the whole chicken breasts into the pot. Raise the heat to bring your soup to a boil, then lower the heat and let it simmer for about 20 minutes, or until the chicken is fully cooked.
4. Shred the Chicken:
Once the chicken is done, carefully remove it from the pot and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces and then add it back to the soup.
5. Add Some Heartiness:
Now, toss in the drained black beans, corn, and chopped green chilies. Give the soup a stir and let it simmer for an additional 5 minutes for all those flavors to mingle.
6. Make It Creamy:
Cut the softened cream cheese into chunks and stir it into the soup. Keep mixing until it melts and creates that wonderful creamy consistency. Then, stir in the shredded cheese until it’s all melted and well combined.
7. Final Touches:
Take a moment to taste your soup, and adjust the seasoning with more salt and pepper if needed. Once it’s just right, it’s ready to serve!
8. Serve and Enjoy:
Dish up your creamy enchilada soup while it’s hot! Don’t forget to garnish each bowl with a dollop of sour cream, slices of avocado, fresh cilantro, diced tomatoes, and crunchy tortilla chips for that extra yummy touch!
Enjoy your creamy, hearty enchilada soup that’s perfect for any occasion!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but make sure to thaw it first! Thawing it in the refrigerator overnight is the best method. If you’re in a hurry, you can also use the microwave, but be sure to cook it immediately afterward to ensure food safety.
Can I Make This Soup Vegetarian?
Absolutely! To make a vegetarian version, simply replace the chicken with 2 cups of diced vegetables like zucchini, bell peppers, and mushrooms. Use vegetable broth in place of chicken broth, and for added protein, toss in some extra black beans or chickpeas!
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze the soup in portions for up to 3 months. Reheat on the stovetop or in the microwave, adding a splash of broth or water if it’s too thick.
Can I Make This Soup Ahead of Time?
Yes! This soup is perfect for meal prep. You can make it ahead and store it in the fridge for a quick meal during the week. Just be sure to wait to add cheese until you reheat it to keep it creamy and delicious.