Creamy Chicken Enchilada Soup Flavorful Weeknight Meal

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To make Creamy Chicken Enchilada Soup, you will need: - 2 tablespoons olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 1 bell pepper (any color), diced - 1 jalapeño, minced (optional for heat) - 2 cups cooked chicken, shredded - 4 cups chicken broth - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) corn, drained - 1 can (10 oz) red enchilada sauce - 1 cup heavy cream (or coconut cream for dairy-free) - 1 teaspoon ground cumin - 1 teaspoon chili powder - Salt and pepper to taste - Fresh cilantro, chopped (for garnish) - Avocado, diced (for garnish) - Tortilla strips (for garnish) Using fresh ingredients can boost flavor. Fresh onions and garlic give a nice base. Fresh herbs, like cilantro, add brightness. However, canned items save time. Canned black beans and corn are quick and easy. They still taste great in this soup. Both options work well, so choose what suits you best. Not everyone has the same diet. You can adjust a few ingredients to fit your needs. If you want a dairy-free version, use coconut cream instead of heavy cream. For a lower sodium option, pick low-sodium chicken broth. If you're vegetarian, swap chicken for extra beans or lentils. This soup is flexible, so feel free to make it yours. Check out the Full Recipe for more details. To make Creamy Chicken Enchilada Soup, gather your ingredients first. You will need olive oil, onion, garlic, bell pepper, jalapeño, cooked chicken, chicken broth, black beans, corn, enchilada sauce, heavy cream, spices, and garnishes. This soup comes together quickly, so prepare everything in advance. Chop the onion, garlic, and bell pepper. Shred the chicken if it is not already done. 1. In a large pot, heat 2 tablespoons of olive oil over medium heat. 2. Add the diced onion and cook it until it is soft. This takes about 4 to 5 minutes. 3. Next, stir in 3 cloves of minced garlic, 1 diced bell pepper, and jalapeño if you want heat. Cook for another 3 to 4 minutes, until the veggies soften. 4. Now, add the shredded chicken, 4 cups of chicken broth, 1 can of black beans, 1 can of corn, and 1 can of red enchilada sauce. Mix well. 5. Bring your soup to a simmer. Let it cook for 10 to 15 minutes. This helps the flavors blend. 6. Stir in 1 cup of heavy cream, 1 teaspoon of ground cumin, 1 teaspoon of chili powder, and salt and pepper. Taste the soup and adjust the seasoning if needed. Let it simmer for 5 more minutes. 7. Remove the pot from heat and serve the soup hot. Ladle the soup into bowls. Garnish with fresh chopped cilantro, diced avocado, and crispy tortilla strips. These toppings add great flavor and crunch. You can also serve this soup with warm tortillas or bread to soak up the goodness. Enjoy every spoonful of your Creamy Chicken Enchilada Soup with your loved ones. For a complete guide, check the Full Recipe. To boost the taste of your creamy chicken enchilada soup, use fresh herbs. Fresh cilantro adds a bright note. You can also squeeze lime juice for a zesty kick. Consider adding a pinch of smoked paprika for depth. If you love heat, toss in more jalapeño or a few dashes of hot sauce. Try using homemade chicken broth for a richer taste. This small change makes a big difference. One mistake is overcooking the soup. If you boil it too long, the cream may curdle. Always keep the heat low after adding the cream. Another mistake is not seasoning enough. Taste your soup, and add salt or spices as needed. Some may skip the garnishes; don’t! They add texture and flavor. Lastly, using low-quality canned ingredients can dull the taste. Opt for organic or high-quality brands when you can. Meal prep makes weeknight cooking easier. You can chop your veggies in advance. Store them in the fridge in airtight bags. Cook the chicken ahead of time, too. Shredded chicken freezes well, so make a batch and store it. If you want to save time, use rotisserie chicken. For even quicker meals, you can make this soup in larger batches. It stores well and tastes better the next day. Check out the full recipe for step-by-step guidance! {{image_2}} You can make this soup vegetarian by using vegetable broth. Swap the chicken for hearty veggies like zucchini or mushrooms. To make it vegan, replace heavy cream with coconut cream. You can also add more beans for protein and texture. This way, you still enjoy a rich and creamy taste without meat or dairy. If you love spice, add more jalapeños or use a hotter pepper. Chipotle peppers in adobo sauce can bring a smoky flavor. You can also sprinkle in red pepper flakes for extra heat. Don't forget to taste as you go. Adjust the spice level to fit your taste. For a different protein, try shredded beef or turkey. Tofu is a great choice for a plant-based option. You can also use cooked quinoa for a protein boost. Each option brings its own flavor and texture, making the soup unique each time. Check out the Full Recipe for the perfect base and then explore these fun twists! To keep your creamy chicken enchilada soup fresh, cool it down quickly. Pour the soup into shallow containers. This helps it cool faster. Seal the containers tightly with a lid or plastic wrap. Store the soup in the fridge for up to three days. Always label the container with the date. Freezing this soup is simple. First, let it cool completely. Then, pour it into freezer-safe bags or containers. Remember to leave some space at the top for expansion. Seal the bags tightly and remove as much air as possible. You can freeze the soup for up to three months. When you’re ready to enjoy the soup again, thaw it in the fridge overnight. For reheating, pour the soup into a pot on medium heat. Stir it often to ensure even heating. If it seems too thick, add a little chicken broth or water. You can also microwave it in a bowl. Heat in short bursts, stirring between each, until hot. Yes, you can make this soup in a slow cooker. Start by sautéing the onion, garlic, and bell pepper in a pan. Then, add them to the slow cooker with all the other ingredients, except for the cream. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the cream 30 minutes before serving. This method makes it easy and hands-free! You have many options to serve with this soup. Here are some tasty ideas: - Fresh tortilla chips - Warm corn tortillas - A side salad with lime vinaigrette - Mexican rice for a heartier meal These sides pair well and add more flavor to your meal. This soup lasts about 3-4 days in the fridge. Store it in an airtight container. Just remember to let it cool before putting it in the fridge. You can also freeze it for up to 3 months. Thaw it overnight in the fridge before reheating. For the best taste, enjoy it fresh! For the full recipe, check the detailed instructions above! This blog post covered a complete guide to making Creamy Chicken Enchilada Soup. We discussed key ingredients, preparing steps, and helpful tips for flavor. I shared options for diet needs and variations, as well as storage and reheat methods. You can use this information to make a great soup at home. Remember, cooking is fun! Experiment and find your favorite way to enjoy this dish.

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Looking for a quick and tasty dinner? Try my Creamy Chicken Enchilada Soup! This dish packs bold flavors and creamy goodness into every spoonful. Perfect for busy weeknights, it’s easy to make with simple ingredients. Join me as I walk you through cooking tips, variations, and storage ideas to make this a go-to recipe in your home. Let’s dive in and whip up a bowl of comfort together!

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Ingredients

Complete List of Ingredients

To make Creamy Chicken Enchilada Soup, you will need:

– 2 tablespoons olive oil

– 1 medium onion, diced

– 3 cloves garlic, minced

– 1 bell pepper (any color), diced

– 1 jalapeño, minced (optional for heat)

– 2 cups cooked chicken, shredded

– 4 cups chicken broth

– 1 can (15 oz) black beans, rinsed and drained

– 1 can (15 oz) corn, drained

– 1 can (10 oz) red enchilada sauce

– 1 cup heavy cream (or coconut cream for dairy-free)

– 1 teaspoon ground cumin

– 1 teaspoon chili powder

– Salt and pepper to taste

– Fresh cilantro, chopped (for garnish)

– Avocado, diced (for garnish)

– Tortilla strips (for garnish)

Fresh vs. Canned Ingredients

Using fresh ingredients can boost flavor. Fresh onions and garlic give a nice base. Fresh herbs, like cilantro, add brightness. However, canned items save time. Canned black beans and corn are quick and easy. They still taste great in this soup. Both options work well, so choose what suits you best.

Substitutions for Dietary Needs

Not everyone has the same diet. You can adjust a few ingredients to fit your needs. If you want a dairy-free version, use coconut cream instead of heavy cream. For a lower sodium option, pick low-sodium chicken broth. If you’re vegetarian, swap chicken for extra beans or lentils. This soup is flexible, so feel free to make it yours. Check out the Full Recipe for more details.

Step-by-Step Instructions

Preparation Steps Overview

To make Creamy Chicken Enchilada Soup, gather your ingredients first. You will need olive oil, onion, garlic, bell pepper, jalapeño, cooked chicken, chicken broth, black beans, corn, enchilada sauce, heavy cream, spices, and garnishes. This soup comes together quickly, so prepare everything in advance. Chop the onion, garlic, and bell pepper. Shred the chicken if it is not already done.

Detailed Cooking Process

1. In a large pot, heat 2 tablespoons of olive oil over medium heat.

2. Add the diced onion and cook it until it is soft. This takes about 4 to 5 minutes.

3. Next, stir in 3 cloves of minced garlic, 1 diced bell pepper, and jalapeño if you want heat. Cook for another 3 to 4 minutes, until the veggies soften.

4. Now, add the shredded chicken, 4 cups of chicken broth, 1 can of black beans, 1 can of corn, and 1 can of red enchilada sauce. Mix well.

5. Bring your soup to a simmer. Let it cook for 10 to 15 minutes. This helps the flavors blend.

6. Stir in 1 cup of heavy cream, 1 teaspoon of ground cumin, 1 teaspoon of chili powder, and salt and pepper. Taste the soup and adjust the seasoning if needed. Let it simmer for 5 more minutes.

7. Remove the pot from heat and serve the soup hot.

Serving Suggestions

Ladle the soup into bowls. Garnish with fresh chopped cilantro, diced avocado, and crispy tortilla strips. These toppings add great flavor and crunch. You can also serve this soup with warm tortillas or bread to soak up the goodness. Enjoy every spoonful of your Creamy Chicken Enchilada Soup with your loved ones. For a complete guide, check the Full Recipe.

Tips & Tricks

How to Enhance Flavor

To boost the taste of your creamy chicken enchilada soup, use fresh herbs. Fresh cilantro adds a bright note. You can also squeeze lime juice for a zesty kick. Consider adding a pinch of smoked paprika for depth. If you love heat, toss in more jalapeño or a few dashes of hot sauce. Try using homemade chicken broth for a richer taste. This small change makes a big difference.

Common Mistakes to Avoid

One mistake is overcooking the soup. If you boil it too long, the cream may curdle. Always keep the heat low after adding the cream. Another mistake is not seasoning enough. Taste your soup, and add salt or spices as needed. Some may skip the garnishes; don’t! They add texture and flavor. Lastly, using low-quality canned ingredients can dull the taste. Opt for organic or high-quality brands when you can.

Meal Prep Tips

Meal prep makes weeknight cooking easier. You can chop your veggies in advance. Store them in the fridge in airtight bags. Cook the chicken ahead of time, too. Shredded chicken freezes well, so make a batch and store it. If you want to save time, use rotisserie chicken. For even quicker meals, you can make this soup in larger batches. It stores well and tastes better the next day. Check out the full recipe for step-by-step guidance!

Variations

Vegetarian or Vegan Options

You can make this soup vegetarian by using vegetable broth. Swap the chicken for hearty veggies like zucchini or mushrooms. To make it vegan, replace heavy cream with coconut cream. You can also add more beans for protein and texture. This way, you still enjoy a rich and creamy taste without meat or dairy.

Spicy Additions and Alternatives

If you love spice, add more jalapeños or use a hotter pepper. Chipotle peppers in adobo sauce can bring a smoky flavor. You can also sprinkle in red pepper flakes for extra heat. Don’t forget to taste as you go. Adjust the spice level to fit your taste.

Alternative Proteins

For a different protein, try shredded beef or turkey. Tofu is a great choice for a plant-based option. You can also use cooked quinoa for a protein boost. Each option brings its own flavor and texture, making the soup unique each time. Check out the Full Recipe for the perfect base and then explore these fun twists!

Storage Info

Best Practices for Refrigeration

To keep your creamy chicken enchilada soup fresh, cool it down quickly. Pour the soup into shallow containers. This helps it cool faster. Seal the containers tightly with a lid or plastic wrap. Store the soup in the fridge for up to three days. Always label the container with the date.

How to Freeze Creamy Chicken Enchilada Soup

Freezing this soup is simple. First, let it cool completely. Then, pour it into freezer-safe bags or containers. Remember to leave some space at the top for expansion. Seal the bags tightly and remove as much air as possible. You can freeze the soup for up to three months.

Reheating Instructions

When you’re ready to enjoy the soup again, thaw it in the fridge overnight. For reheating, pour the soup into a pot on medium heat. Stir it often to ensure even heating. If it seems too thick, add a little chicken broth or water. You can also microwave it in a bowl. Heat in short bursts, stirring between each, until hot.

FAQs

Can I make this soup in a slow cooker?

Yes, you can make this soup in a slow cooker. Start by sautéing the onion, garlic, and bell pepper in a pan. Then, add them to the slow cooker with all the other ingredients, except for the cream. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the cream 30 minutes before serving. This method makes it easy and hands-free!

What can I serve with Creamy Chicken Enchilada Soup?

You have many options to serve with this soup. Here are some tasty ideas:

– Fresh tortilla chips

– Warm corn tortillas

– A side salad with lime vinaigrette

– Mexican rice for a heartier meal

These sides pair well and add more flavor to your meal.

How long does this soup last in the fridge?

This soup lasts about 3-4 days in the fridge. Store it in an airtight container. Just remember to let it cool before putting it in the fridge. You can also freeze it for up to 3 months. Thaw it overnight in the fridge before reheating. For the best taste, enjoy it fresh!

For the full recipe, check the detailed instructions above!

This blog post covered a complete guide to making Creamy Chicken Enchilada Soup. We discussed key ingredients, preparing steps, and helpful tips for flavor. I shared options for diet needs and variations, as well as storage and reheat methods. You can use this information to make a great soup at home. Remember, cooking is fun! Experiment and find your favorite way to enjoy this dish.

To make Creamy Chicken Enchilada Soup, you will need: - 2 tablespoons olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 1 bell pepper (any color), diced - 1 jalapeño, minced (optional for heat) - 2 cups cooked chicken, shredded - 4 cups chicken broth - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) corn, drained - 1 can (10 oz) red enchilada sauce - 1 cup heavy cream (or coconut cream for dairy-free) - 1 teaspoon ground cumin - 1 teaspoon chili powder - Salt and pepper to taste - Fresh cilantro, chopped (for garnish) - Avocado, diced (for garnish) - Tortilla strips (for garnish) Using fresh ingredients can boost flavor. Fresh onions and garlic give a nice base. Fresh herbs, like cilantro, add brightness. However, canned items save time. Canned black beans and corn are quick and easy. They still taste great in this soup. Both options work well, so choose what suits you best. Not everyone has the same diet. You can adjust a few ingredients to fit your needs. If you want a dairy-free version, use coconut cream instead of heavy cream. For a lower sodium option, pick low-sodium chicken broth. If you're vegetarian, swap chicken for extra beans or lentils. This soup is flexible, so feel free to make it yours. Check out the Full Recipe for more details. To make Creamy Chicken Enchilada Soup, gather your ingredients first. You will need olive oil, onion, garlic, bell pepper, jalapeño, cooked chicken, chicken broth, black beans, corn, enchilada sauce, heavy cream, spices, and garnishes. This soup comes together quickly, so prepare everything in advance. Chop the onion, garlic, and bell pepper. Shred the chicken if it is not already done. 1. In a large pot, heat 2 tablespoons of olive oil over medium heat. 2. Add the diced onion and cook it until it is soft. This takes about 4 to 5 minutes. 3. Next, stir in 3 cloves of minced garlic, 1 diced bell pepper, and jalapeño if you want heat. Cook for another 3 to 4 minutes, until the veggies soften. 4. Now, add the shredded chicken, 4 cups of chicken broth, 1 can of black beans, 1 can of corn, and 1 can of red enchilada sauce. Mix well. 5. Bring your soup to a simmer. Let it cook for 10 to 15 minutes. This helps the flavors blend. 6. Stir in 1 cup of heavy cream, 1 teaspoon of ground cumin, 1 teaspoon of chili powder, and salt and pepper. Taste the soup and adjust the seasoning if needed. Let it simmer for 5 more minutes. 7. Remove the pot from heat and serve the soup hot. Ladle the soup into bowls. Garnish with fresh chopped cilantro, diced avocado, and crispy tortilla strips. These toppings add great flavor and crunch. You can also serve this soup with warm tortillas or bread to soak up the goodness. Enjoy every spoonful of your Creamy Chicken Enchilada Soup with your loved ones. For a complete guide, check the Full Recipe. To boost the taste of your creamy chicken enchilada soup, use fresh herbs. Fresh cilantro adds a bright note. You can also squeeze lime juice for a zesty kick. Consider adding a pinch of smoked paprika for depth. If you love heat, toss in more jalapeño or a few dashes of hot sauce. Try using homemade chicken broth for a richer taste. This small change makes a big difference. One mistake is overcooking the soup. If you boil it too long, the cream may curdle. Always keep the heat low after adding the cream. Another mistake is not seasoning enough. Taste your soup, and add salt or spices as needed. Some may skip the garnishes; don’t! They add texture and flavor. Lastly, using low-quality canned ingredients can dull the taste. Opt for organic or high-quality brands when you can. Meal prep makes weeknight cooking easier. You can chop your veggies in advance. Store them in the fridge in airtight bags. Cook the chicken ahead of time, too. Shredded chicken freezes well, so make a batch and store it. If you want to save time, use rotisserie chicken. For even quicker meals, you can make this soup in larger batches. It stores well and tastes better the next day. Check out the full recipe for step-by-step guidance! {{image_2}} You can make this soup vegetarian by using vegetable broth. Swap the chicken for hearty veggies like zucchini or mushrooms. To make it vegan, replace heavy cream with coconut cream. You can also add more beans for protein and texture. This way, you still enjoy a rich and creamy taste without meat or dairy. If you love spice, add more jalapeños or use a hotter pepper. Chipotle peppers in adobo sauce can bring a smoky flavor. You can also sprinkle in red pepper flakes for extra heat. Don't forget to taste as you go. Adjust the spice level to fit your taste. For a different protein, try shredded beef or turkey. Tofu is a great choice for a plant-based option. You can also use cooked quinoa for a protein boost. Each option brings its own flavor and texture, making the soup unique each time. Check out the Full Recipe for the perfect base and then explore these fun twists! To keep your creamy chicken enchilada soup fresh, cool it down quickly. Pour the soup into shallow containers. This helps it cool faster. Seal the containers tightly with a lid or plastic wrap. Store the soup in the fridge for up to three days. Always label the container with the date. Freezing this soup is simple. First, let it cool completely. Then, pour it into freezer-safe bags or containers. Remember to leave some space at the top for expansion. Seal the bags tightly and remove as much air as possible. You can freeze the soup for up to three months. When you’re ready to enjoy the soup again, thaw it in the fridge overnight. For reheating, pour the soup into a pot on medium heat. Stir it often to ensure even heating. If it seems too thick, add a little chicken broth or water. You can also microwave it in a bowl. Heat in short bursts, stirring between each, until hot. Yes, you can make this soup in a slow cooker. Start by sautéing the onion, garlic, and bell pepper in a pan. Then, add them to the slow cooker with all the other ingredients, except for the cream. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the cream 30 minutes before serving. This method makes it easy and hands-free! You have many options to serve with this soup. Here are some tasty ideas: - Fresh tortilla chips - Warm corn tortillas - A side salad with lime vinaigrette - Mexican rice for a heartier meal These sides pair well and add more flavor to your meal. This soup lasts about 3-4 days in the fridge. Store it in an airtight container. Just remember to let it cool before putting it in the fridge. You can also freeze it for up to 3 months. Thaw it overnight in the fridge before reheating. For the best taste, enjoy it fresh! For the full recipe, check the detailed instructions above! This blog post covered a complete guide to making Creamy Chicken Enchilada Soup. We discussed key ingredients, preparing steps, and helpful tips for flavor. I shared options for diet needs and variations, as well as storage and reheat methods. You can use this information to make a great soup at home. Remember, cooking is fun! Experiment and find your favorite way to enjoy this dish.

Creamy Chicken Enchilada Soup

Warm up your dinner table with this creamy chicken enchilada soup that’s bursting with flavor! Made with tender shredded chicken, black beans, corn, and a rich, creamy base, this easy recipe takes just 30 minutes to prepare. Perfect for any night of the week, it’s a deliciously satisfying meal the whole family will love. Click through for the full recipe and transform your meal with this comforting bowl of goodness!
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Ingredients
  

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

1 bell pepper (any color), diced

1 jalapeño, minced (optional for heat)

2 cups cooked chicken, shredded

4 cups chicken broth

1 can (15 oz) black beans, rinsed and drained

1 can (15 oz) corn, drained

1 can (10 oz) red enchilada sauce

1 cup heavy cream (or coconut cream for dairy-free)

1 teaspoon ground cumin

1 teaspoon chili powder

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Avocado, diced (for garnish)

Tortilla strips (for garnish)

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent (about 4-5 minutes).

    Stir in the minced garlic, diced bell pepper, and jalapeño (if using). Sauté for another 3-4 minutes until the vegetables are softened.

      Add the shredded chicken, chicken broth, black beans, corn, and enchilada sauce to the pot. Stir well to combine.

        Bring the soup to a simmer and let it cook for about 10-15 minutes, allowing the flavors to meld.

          Stir in the heavy cream (or coconut cream), ground cumin, chili powder, salt, and pepper. Taste and adjust seasoning as necessary. Allow to simmer for an additional 5 minutes.

            Remove from heat and serve hot.

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 6 servings

                Presentation Tips: Ladle the soup into bowls and garnish with fresh cilantro, diced avocado, and crispy tortilla strips for added texture and flavor.

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