Creamy Chicken Enchilada Soup
Indulge in the comforting flavors of Mexican cuisine with our Creamy Chicken Enchilada Soup. This hearty and satisfying dish brings together the bold and spicy notes of enchiladas with the comforting warmth of a creamy soup.
Tender chicken, black beans, corn, and optional zucchini create a robust base, while a blend of cheeses adds a creamy richness that will delight your taste buds.
Whether enjoyed as a cozy weeknight dinner or shared with loved ones on a chilly evening, this soup is sure to become a favorite in your recipe collection. So gather your ingredients and prepare to savor the irresistible flavors of our Creamy Chicken Enchilada Soup!
Why You’ll Love This Recipe:
People will love this Creamy Chicken Enchilada Soup because it combines the rich, comforting flavors of chicken enchiladas with the creamy texture of melted cheese and cream cheese.
The combination of tender, shredded chicken, savory black beans, sweet corn, and zesty enchilada sauce creates a hearty, flavorful base.
With the addition of optional ingredients like zucchini and the melting cheese, it’s a satisfying and customizable meal.
It’s perfect for those who crave a flavorful, cozy dish that’s easy to prepare and sure to please the whole family!
Key Ingredients:
Boneless, skinless chicken thighs or breasts
Onion and garlic
Ground cumin and chili powder (chipotle for extra heat)
Chicken broth and enchilada sauce
Diced tomatoes
Black beans (rinsed and drained)
Sweet corn (fresh or frozen)
Zucchini (optional)
Cream cheese, cheddar cheese, and Monterey Jack cheese (optional for added creaminess)
Fresh cilantro (optional garnish)
Salt and pepper to taste
Creamy Chicken Enchilada Soup
Ingredients
1 tablespoon oil
1 onion, diced
2 cloves garlic, chopped
1 teaspoon ground cumin
1 teaspoon (chipotle) chili powder
2 cups chicken broth
2 cups enchilada sauce
1 (15-ounce) can diced tomatoes
1 pound boneless and skinless chicken thighs or breasts
1 (15-ounce) can black beans, rinsed and drained
1 cup corn (fresh or frozen)
1 medium zucchini, diced (optional)
4 ounces cream cheese, warmed (optional)
4 ounces cheddar cheese, shredded (optional)
4 ounces monterey jack cheese, shredded (optional)
salt and pepper to taste
2 tablespoons cilantro, chopped (optional)
Instructions:
In a large saucepan, heat oil over medium-high heat. Add the diced onion and sauté until softened, about 5-7 minutes.
Stir in the chopped garlic, cumin, and chili powder, cooking for about 30 seconds until fragrant.
Pour in the chicken broth, enchilada sauce, and diced tomatoes. Add the chicken and bring the mixture to a boil. Reduce heat and simmer for about 20 minutes, until the chicken is cooked through and easily shreds.
Remove the chicken, shred it, and return it to the pot. Stir in the black beans, corn, and zucchini (if using). Continue simmering until the zucchini is tender, about 5-7 minutes.
Add the warmed cream cheese, cheddar, and Monterey Jack cheeses to the soup. Stir until the cheeses have melted and the soup is creamy, about 3-5 minutes.
Season with salt and pepper to taste, and garnish with cilantro before serving. Enjoy!
Notes:
Sauté Ingredients Slowly: Take your time sautéing the onions and garlic. This step builds a solid flavor foundation for your soup. Don’t rush it!
Adjust Spice Levels: If you prefer a spicier soup, increase the amount of chipotle chili powder or add some diced jalapeños. Conversely, if you’re sensitive to heat, reduce the amount of chili powder or omit it altogether.
Use Quality Chicken Broth: The broth forms the base of the soup, so use a high-quality chicken broth for the best flavor. If you have homemade broth, even better!
Choose the Right Chicken: Both thighs and breasts work well in this recipe, but thighs tend to be more flavorful and juicy. Choose boneless, skinless cuts for ease of preparation.
Customize with Vegetables: While zucchini adds a nice touch, feel free to experiment with other veggies like bell peppers, spinach, or even sweet potatoes. Just ensure they’re diced or chopped to a similar size for even cooking.
Add Cheese Gradually: When adding the cream cheese and shredded cheeses, add them gradually, stirring continuously. This helps ensure they melt evenly and integrate smoothly into the soup.
Adjust Consistency: If the soup is too thick for your liking, thin it out with a bit of additional chicken broth. Likewise, if it’s too thin, let it simmer a bit longer to reduce and thicken.
Garnish Wisely: Cilantro adds a fresh burst of flavor, but if you’re not a fan, try substituting with parsley or green onions. Avocado slices, a dollop of sour cream, or a squeeze of lime also make excellent garnishes.
Serve with Complementary Sides: Enhance your meal by serving the soup with sides like warm tortillas, tortilla chips, or a simple side salad. These additions can provide contrast in texture and flavor.
Freezing Considerations: While the soup can be frozen, keep in mind that dairy-based soups may separate or change in texture upon thawing. Consider freezing portions without the dairy and adding it fresh when reheating for better consistency.
Nutrition Information:
Calories 374, Fat 19g (Saturated 9g, Trans 0.1g), Cholesterol 97mg, Sodium 982mg, Carbs 24g (Fiber 6g, Sugars 9g), Protein 26g
Frequently Asked Questions:
Can I use chicken breasts instead of thighs?
Yes, you can use either boneless and skinless chicken thighs or breasts based on your preference.
What is enchilada sauce, and can I make it at home?
Enchilada sauce is a savory sauce made with chili powder, cumin, tomato sauce, and other seasonings.
You can make it at home or use store-bought for convenience.
Is there a substitute for chipotle chili powder?
Regular chili powder can be used as a substitute for chipotle chili powder, but it will have a milder flavor.
Can I make this soup ahead of time?
Yes, you can make the soup ahead of time and reheat it when ready to serve.
Store it in an airtight container in the refrigerator.
What can I add instead of zucchini?
If you prefer, you can add other vegetables like bell peppers, spinach, or diced tomatoes to enhance the flavor and texture.
Is cream cheese necessary for the recipe?
The cream cheese adds creaminess to the soup.
If you prefer a lighter version, you can omit it or use a reduced-fat version.
Can I use pre-shredded cheese instead of shredding it myself?
Yes, pre-shredded cheese can be used as a convenient alternative.
However, freshly shredded cheese may melt more smoothly.
Is cilantro essential for the soup?
Cilantro adds a fresh and herby flavor, but if you’re not a fan, you can omit it or substitute with parsley.
What sides pair well with Creamy Chicken Enchilada Soup?
Serve the soup with tortilla chips, avocado slices, lime wedges, or a side of rice for a complete meal.
Can I freeze the soup?
The soup can be frozen, but keep in mind that the texture of dairy-based soups can change after freezing.
Thaw and reheat gently on the stove, adding a splash of broth if needed.