This Creamy Enchilada Soup is a warm hug in a bowl! Made with tender chicken, zesty enchilada sauce, and creamy goodness, it’s super filling and oh-so-delicious!
Whenever I make this soup, I just can’t resist adding lots of toppings like cheese and avocado. It turns a simple meal into something special. Perfect for cozy nights! 😊
Key Ingredients & Substitutions
Olive Oil: A great base for sautéing! If you’re out, you can use vegetable or canola oil. For a richer flavor, try using coconut oil or butter.
Shredded Chicken: I love using rotisserie chicken for its flavor and ease, but you can also use leftover chicken or even tofu for a vegetarian option.
Black Beans: These add protein and texture! If you prefer, kidney beans or pinto beans work well too. Canned beans are convenient, just rinse them first.
Heavy Cream: This gives the soup that creamy richness. If you want a lighter version, use half-and-half or even coconut milk for a dairy-free alternative.
Spices: Ground cumin, chili powder, and smoked paprika create a depth of flavor. Feel free to adjust the spice levels to match your palate or use taco seasoning as a shortcut.
How Do I Make Sure My Soup is Creamy and Delicious?
The secret to a creamy texture lies in how you incorporate the cream and cheese. After simmering your soup, you want to lower the heat before adding these ingredients. This prevents them from curdling.
- Stir the cheese in slowly until melted. If you want a thicker soup, add a bit more cheese!
- When you add the heavy cream, do it gently. Stir well to combine but do not let it boil.
- Always taste your soup first! Adjust seasonings as needed for the perfect final touch.
With these tips and tricks, you’re sure to whip up a deliciously creamy enchilada soup that’s packed with flavor and comfort!
How to Make Creamy Enchilada Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 (10 oz) can red enchilada sauce
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
- 2 cups cooked shredded chicken (rotisserie or poached)
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup cherry tomatoes, halved
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 cup heavy cream or half-and-half
- 1 ripe avocado, diced
- Fresh cilantro, chopped, for garnish
- Optional toppings: sour cream, sliced jalapeños, lime wedges, or chopped green onions
How Much Time Will You Need?
This creamy enchilada soup takes about 10 minutes to prep and 30 minutes to cook. In total, you’ll need about 40 minutes. It’s a quick and easy meal that’s perfect for any day of the week!
Step-by-Step Instructions:
1. Sauté the Onion and Garlic:
In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion and let it cook until softened, about 4-5 minutes. Stir in the minced garlic and cook for an additional minute until it’s fragrant and oh-so-good!
2. Simmer the Base:
Now, pour in the red enchilada sauce and chicken broth, stirring to combine. Add the ground cumin, chili powder, smoked paprika, and season with salt and black pepper. Bring this flavorful mixture to a gentle simmer.
3. Add the Good Stuff:
Next, toss in the cooked shredded chicken, black beans, corn, and halved cherry tomatoes. Let everything simmer together for 10-15 minutes, allowing the flavors to meld together beautifully.
4. Stir in Cheese:
Lower the heat, and sprinkle in the shredded cheese. Stir gently until it melts and creates a smooth, cheesy blend.
5. Make It Creamy:
Slowly pour in the heavy cream while stirring well to achieve that deliciously creamy texture. Heat the soup through but do not allow it to boil.
6. Serve and Enjoy:
Now’s the time to taste your soup! Adjust seasoning if needed. Ladle the welcoming soup into bowls and top with diced avocado and a generous sprinkle of fresh cilantro. Feel free to add any optional toppings you love, like sour cream or jalapeños!
Enjoy your warm, comforting bowl of creamy enchilada soup!
Can I Use Different Proteins in This Soup?
Absolutely! While shredded chicken is traditional, you can use ground beef, turkey, or even a plant-based protein like lentils or chickpeas for a vegetarian option. Just ensure that any meat you use is fully cooked before adding it to the soup.
How Can I Make This Soup Spicier?
If you want to add some heat, consider incorporating diced jalapeños, a splash of hot sauce, or an extra teaspoon of chili powder. You can also add some diced chipotle peppers in adobo for a smoky kick!
Can I Make This Soup Ahead of Time?
Yes! You can prepare this soup ahead by following all the steps but omitting the cream and cheese until you’re ready to serve. Store the soup in an airtight container in the fridge for up to 3 days. When ready to serve, reheat, then stir in the cream and cheese for that creamy goodness.
How Should I Store Leftover Soup?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove or in the microwave, stirring occasionally. If the soup thickens, you can add a bit of chicken broth or water to loosen it up.
