This creamy enchilada soup is like a warm hug in a bowl! Packed with tender chicken, beans, and a cheesy goodness, it’s comforting and full of flavor.
Every spoonful feels like a fiesta! I love to top it off with crispy tortilla strips and a sprinkle of cilantro. It’s quick to make, making dinner a breeze!
Key Ingredients & Substitutions
Chicken: Shredded cooked chicken adds protein and bulk to the soup. If you’re looking for a quick option, rotisserie chicken works perfectly. For a vegetarian version, try using cooked lentils or black beans instead!
Enchilada Sauce: This gives the soup its rich flavor. If you’re out of enchilada sauce, you can substitute it with salsa or tomato sauce mixed with some chili powder to replicate the taste.
Chicken Broth: This is key for creating a flavorful base. If you want to keep it vegetarian, vegetable broth can easily take its place.
Cream Cheese: It adds creaminess to the soup. If you’re looking for a lighter version, consider using Greek yogurt or a nut-based cream cheese. This will still give you that creamy texture without the calories!
Cilantro: Fresh cilantro adds a nice bite at the end. If you’re not a fan, parsley is a great alternative. Some people even enjoy a squeeze of lime instead!
What’s the Best Way to Achieve a Creamy Texture?
The key to making this soup luscious and creamy lies in properly incorporating the cream cheese. Here’s how to ensure a perfect texture:
- Cut the cream cheese into small cubes to help it melt more easily.
- Once the soup has simmered and reduced slightly, lower the heat before adding the cream cheese. This prevents curdling.
- Stir gently as you add the cream cheese, allowing it to melt and mix in with the broth rather than clumping.
These steps will help you achieve a smooth and well-blended soup, making every bite delightful! Enjoy your cooking adventures!
How to Make Creamy Enchilada Soup
Ingredients You’ll Need:
- For the Soup:
- 1 lb cooked chicken breast, shredded
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (10 oz) can red enchilada sauce
- 4 cups chicken broth
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 4 ounces cream cheese, softened and cut into cubes
- 1/2 cup shredded cheddar cheese (optional)
- 1/2 cup sour cream or Mexican crema
- For Garnishing:
- 1 avocado, sliced or cubed
- Fresh cilantro, chopped
- Optional: tortilla strips or crushed tortilla chips for topping
How Much Time Will You Need?
This creamy enchilada soup takes about 15 minutes to prepare and 20 minutes to cook, for a total of around 35 minutes from start to finish. It’s quick, easy, and perfect for a cozy dinner!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes soft and translucent. Then, add the minced garlic and cook for another minute until you can smell that delicious aroma!
2. Combine the Base Ingredients:
Next, stir in the red enchilada sauce, chicken broth, ground cumin, chili powder, smoked paprika, oregano, salt, and pepper. Bring this flavorful mixture to a simmer, letting it all blend together beautifully.
3. Add the Hearty Ingredients:
Now it’s time to add the shredded chicken, black beans, and corn. Stir everything together and let it simmer on low for about 10 minutes. This will let all those delicious flavors meld together!
4. Make It Creamy:
Lower the heat and add the cubes of cream cheese. Stir gently until the cream cheese melts and is fully incorporated to create that creamy texture we love!
5. Finish with Cream and Cheese:
Add in the sour cream (or Mexican crema) and cheddar cheese, if using. Stir everything until smooth and creamy. Taste and adjust the seasoning with salt and pepper if needed.
6. Serve It Up:
Ladle the hot soup into bowls. Garnish with fresh slices of avocado and a sprinkle of chopped cilantro for that extra pop of flavor!
7. Add Crunch (Optional):
If you love a little crunch, top your soup with crispy tortilla strips or crushed tortilla chips before diving in.
8. Enjoy!
Serve hot and enjoy every comforting spoonful of your creamy enchilada soup!
This comforting recipe captures the traditional flavors of enchiladas in a warm and creamy soup, perfect for any night of the week!
Can I Use Rotisserie Chicken for This Recipe?
Absolutely! Rotisserie chicken saves time and adds great flavor. Just shred it and add it to the soup in place of cooked chicken breast.
How Can I Make This Soup Spicier?
If you prefer more heat, consider adding some diced jalapeños or a dash of hot sauce. You can also increase the chili powder or add red pepper flakes to your liking!
Can I Freeze Leftover Soup?
Yes, this soup freezes well! Allow it to cool, then transfer it to an airtight container. It can be frozen for up to 3 months. Thaw in the fridge overnight and reheat on the stove, adding a splash of broth or water to achieve the desired consistency.
What Should I Serve With Creamy Enchilada Soup?
This soup pairs wonderfully with tortilla chips or a side salad. For a complete meal, consider serving it with cornbread or quesadillas for a festive touch!