Get ready to warm your soul with this creamy chicken enchilada soup! It’s the perfect blend of savory spices, tender chicken, and wholesome vegetables, making it a comforting dish for any occasion. This soup is not only delicious but also incredibly easy to whip up, taking just about 30 minutes from start to finish. Serve it steaming hot in a bowl, topped with your favorite garnishes, and enjoy a cozy meal that will have everyone asking for seconds.
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Reasons to Love Creamy Chicken Enchilada Soup
This creamy chicken enchilada soup is a delightful combination of flavors and textures. It’s rich and satisfying while still being light enough for a weeknight dinner. The best part? It’s versatile and can be tailored to your taste, making it a family favorite that you will return to time and again.
Ingredients Needed for Creamy Chicken Enchilada Soup
Essential Vegetables
- 1 onion (white sweet or cooking)
- 2 celery stalks
- 1 carrot
- 1 red bell pepper
- 2 garlic cloves (fresh)
Beans and Seasonings
- 1 can red kidney beans
- 1 can black beans
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste
Chicken and Broth
- 2 cups shredded cooked chicken (rotisserie or homemade)
- 4 cups low-sodium chicken broth
Optional Ingredients
- Fresh or frozen sweet corn (or canned corn)
- Mexican shredded cheese blend (or Monterey jack cheese) for garnish
- Salt and pepper (to taste)
- Optional: enchilada sauce
How to Make Creamy Chicken Enchilada Soup
Preparing the Ingredients
Start by gathering and preparing all your ingredients. Shred the chicken if you haven’t done so already, and chop the vegetables into bite-sized pieces to ensure even cooking.
Cooking the Vegetables
In a large stockpot over medium-high heat, melt some butter or heat oil. Add the onions, celery, carrots, bell pepper, and garlic, cooking until softened, about 5-6 minutes. The aroma will fill your kitchen and set the stage for a delectable meal.
Blending for Creaminess
Next, stir in the spices, diced tomatoes, tomato paste, and chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes until the vegetables are very tender. If a creamier texture is desired, blend the soup until smooth.
Adding Beans and Chicken
Return the pot to medium heat and stir in the beans, corn, and shredded chicken. Heat everything for a couple of minutes until warmed through. Now, your creamy chicken enchilada soup is ready to be served!
Cooking Methods for Creamy Chicken Enchilada Soup
Stovetop Method
This is the quickest method, allowing you to prepare a delicious soup in just about 30 minutes.
Instant Pot Method
For an Instant Pot version, use the sauté function to cook the vegetables. Then, add the remaining ingredients and cook on high pressure for 10-12 minutes. Allow a natural release for 10 minutes before performing a quick release.
Slow Cooker Method
To make this soup in a slow cooker, sauté the vegetables first, then transfer everything to the slow cooker with the other ingredients. Cook on high for 2 hours or low for 4 hours if using cooked chicken. If you prefer raw chicken, adjust cooking time accordingly.
Serving Suggestions and Topping Options
Serve your creamy chicken enchilada soup in bowls and add your favorite toppings. Consider garnishing with avocado, jalapeño slices, fresh cilantro, green onions, lime wedges, crushed tortilla chips, sour cream, or a sprinkle of shredded cheese for an extra touch of flavor.
More Delicious Recipes to Try Next
- Creamy Garlic Chicken Gnocchi Skillet
- Comforting Potsticker Soup
- Crockpot Chicken Tortellini
- Homemade Butter Chicken
- Mexican Pinto Bean Soup
FAQs
What is enchilada soup made of?
Enchilada soup is made with a base of chicken broth, seasoned vegetables, shredded chicken, beans, and sometimes corn, along with spices like cumin, chili powder, and oregano.
What to serve with creamy chicken enchiladas?
Creamy chicken enchiladas are great served with a side of Mexican rice, refried beans, or a fresh garden salad.
What are the ingredients in real good chicken enchiladas?
Real good chicken enchiladas typically include tortillas, shredded chicken, cheese, enchilada sauce, and various seasonings.
What to have with creamy chicken soup?
Creamy chicken soup pairs beautifully with warm crusty bread, a side salad, or even crispy tortilla chips.
Conclusion
Your journey to comfort food bliss starts with this creamy chicken enchilada soup. Remember, you can easily adapt this recipe to suit your preferences. For more tasty ideas, check out Elly’s Recipes on Pinterest. Enjoy the warmth and deliciousness that this soup brings to your table!
Easy Creamy Chicken Enchilada Soup That Comforts
Equipment
- Large stockpot
- Blender (optional)
Ingredients
- Butter or ghee (or avocado oil)
- 1 medium onion (white sweet or cooking)
- 2 stalks celery
- 1 carrot
- 1 red bell pepper
- 1 can red kidney beans
- 1 can black beans
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 2 cloves garlic (fresh)
- 1 can diced fire-roasted tomatoes
- 2 tablespoons tomato paste
- Fresh or frozen sweet corn (or canned corn)
- 2 cups shredded cooked chicken (rotisserie or homemade)
- 4 cups low-sodium chicken broth
- Mexican shredded cheese blend (or Monterey jack cheese) for garnish
- Salt and pepper (to taste)
- Optional: enchilada sauce
Instructions
- Prepare all ingredients, including shredding the chicken.
- In a large stockpot, melt butter or heat oil, then cook onions, celery, carrots, bell pepper, and garlic until softened.
- Stir in seasonings, diced tomatoes, tomato paste, and chicken broth, then bring to a boil.
- Reduce heat and simmer until vegetables are very tender.
- Blend the soup until smooth and creamy if desired.
- Return to heat, add beans, corn, and shredded chicken, then stir to combine and heat through.
- Serve in bowls and add preferred toppings.