Creamy Chicken Enchilada Soup Recipe
Introduction
This creamy chicken enchilada soup brings warmth and bold flavors to your table in just over half an hour. Packed with tender chicken, black beans, and melted cheese, it’s a comforting meal perfect for cozy evenings.
Ingredients
- 2 cups cooked shredded chicken
- 1 can (10 oz) enchilada sauce
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 cup diced tomatoes
- 1 cup chicken broth
- 1 cup cream cheese
- 1 cup shredded cheddar cheese
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Step 1: In a large pot, combine the shredded chicken, enchilada sauce, black beans, corn, diced tomatoes, and chicken broth.
- Step 2: Heat the mixture over medium heat until it is warm throughout.
- Step 3: Add the cream cheese and stir continuously until it melts and the soup becomes smooth and creamy.
- Step 4: Mix in the shredded cheddar cheese, cumin, garlic powder, and season with salt and pepper to taste.
- Step 5: Let the soup simmer gently for 10 minutes, stirring occasionally to prevent sticking.
- Step 6: Serve the soup hot, garnished with extra cheese or fresh cilantro if desired.
Tips & Variations
- For added heat, include a diced jalapeño or a pinch of chili powder.
- Swap cream cheese for sour cream for a slightly tangier flavor.
- Use rotisserie chicken to save time on shredding chicken.
- Top with crushed tortilla chips or avocado slices for extra texture.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of chicken broth if the soup has thickened too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this soup ahead of time?
Yes, this soup reheats well and can be prepared a day in advance. Just keep it refrigerated and reheat before serving.
Can I freeze creamy chicken enchilada soup?
Freezing is possible but may affect the texture of the cream cheese. To minimize changes, reheat slowly and stir well. For best results, consume within 1-2 months.
PrintCreamy Chicken Enchilada Soup Recipe
This Creamy Chicken Enchilada Soup is a comforting and flavorful dish perfect for cozy meals. It combines shredded chicken, enchilada sauce, black beans, corn, diced tomatoes, and chicken broth, enriched with cream cheese and shredded cheddar for a luscious, creamy texture. Seasoned with cumin and garlic powder, this soup simmers to meld all the flavors beautifully, offering a hearty, satisfying meal that’s quick and easy to prepare.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
Ingredients
Protein and Vegetables
- 2 cups cooked shredded chicken
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 cup diced tomatoes
Liquids and Sauces
- 1 can (10 oz) enchilada sauce
- 1 cup chicken broth
Dairy and Cheese
- 1 cup cream cheese
- 1 cup shredded cheddar cheese
Spices and Seasonings
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Combine ingredients: In a large pot, combine the cooked shredded chicken, enchilada sauce, black beans, corn, diced tomatoes, and chicken broth to create the base of the soup.
- Heat the soup: Place the pot over medium heat and warm the mixture thoroughly until it is hot but not boiling.
- Add cream cheese: Stir in the cream cheese and continue stirring until it melts completely into the soup, creating a smooth and creamy texture.
- Season and cheese: Mix in the shredded cheddar cheese, cumin, garlic powder, salt, and pepper, ensuring all the flavors blend evenly.
- Simmer: Allow the soup to simmer gently for 10 minutes, stirring occasionally to prevent sticking and to deepen the flavors.
- Serve: Serve the soup hot, optionally garnished with additional shredded cheese or fresh cilantro for added flavor and presentation.
Notes
- This soup can be made ahead and reheated, as the flavors improve after resting.
- You can substitute cream cheese with Greek yogurt for a lighter option, adding it at the end to avoid curdling.
- For extra heat, add chopped jalapeños or a dash of hot sauce.
- Serve with tortilla chips or warm tortillas for a complete meal.
Keywords: chicken enchilada soup, creamy chicken soup, easy Mexican soup, comfort food soup, shredded chicken soup
