Creamy Chicken Enchilada Soup
If you’re looking for a comforting and hearty meal, look no further than this Creamy Chicken Enchilada Soup. It’s a delightful combination of tender chicken, rich flavors from enchilada sauce, and the comforting familiarity of a warm bowl of soup. Every spoonful brings a creamy texture, along with a touch of spice from green chiles, making it an irresistible dish for both casual weeknight dinners and cozy gatherings with family and friends. This isn’t just another soup recipe; it’s your new go-to for a quick, satisfying meal any time of year.
Why You’ll Love This Creamy Chicken Enchilada Soup
This soup not only warms your belly, but it also warms the soul. Here’s what makes it a must-try:
- Quick and Easy: Perfect for busy weekdays, this recipe comes together with minimal prep and uses a slow cooker.
- Perfect for Beginners: Even if you’re new to cooking, this simple recipe guarantees success without any complicated techniques.
- Ideal for the Whole Family: Kids and adults alike will love the rich flavors and comforting creaminess, making it a family favorite.
- Economical: Utilizing pantry staples and cooked chicken, this dish is budget-friendly, ensuring big flavors without breaking the bank.
The Necessary Ingredients
To bring this creamy delight to life, you’ll need the following ingredients:
- 2 cups cooked, shredded chicken
- 4 cups chicken broth
- 1 can (10 oz) enchilada sauce
- 1 can (4 oz) diced green chiles
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 teaspoon cumin
- Salt and pepper to taste
- Chopped cilantro and sour cream for serving (optional)
Notes and Substitutions on Ingredients:
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Cooked Chicken: You can use rotisserie chicken for convenience, but any cooked shredded chicken will work well. If you’re short on time, you can also use pre-packaged shredded chicken found in grocery stores.
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Enchilada Sauce: While canned enchilada sauce is convenient, homemade versions can elevate the flavor. Simply blend tomatoes, spices, and a little broth for a from-scratch alternative.
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Black Beans: If black beans aren’t your favorite, feel free to substitute them with pinto beans or even chickpeas for a different texture and taste.
How to Prepare the Creamy Chicken Enchilada Soup Step by Step
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Combine Ingredients in a Crockpot
In your slow cooker, add the cooked, shredded chicken, chicken broth, enchilada sauce, diced green chiles, black beans, frozen corn, cumin, and season with salt and pepper.
Pro Tip: Layering the ingredients with the broth first prevents any sticking and ensures even cooking. -
Stir to Combine and Cover
Gently mix the ingredients together to combine all the flavors, then cover the crockpot with its lid.
Pro Tip: Make sure the lid is tightly secured to keep the moisture locked in while cooking, creating a rich and creamy texture. -
Cook on Low or High
Set your slow cooker to low for 4-6 hours or high for 2-3 hours, depending on how much time you have.
Pro Tip: If you’re in a hurry, the high setting works effectively; just be sure to check that the chicken is heated through. -
Add the Cheese
About 30 minutes before serving, open the lid and stir in the shredded cheese until melted and creamy.
Pro Tip: Adding cheese towards the end helps preserve its texture and flavor, ensuring a gooey finish without overcooking. -
Serve Hot
Ladle the soup into bowls and top with freshly chopped cilantro and a dollop of sour cream if desired.
Pro Tip: Serving with a side of crispy tortilla chips adds an extra crunch that complements the creamy soup beautifully.
Serving Suggestions
To make your meal even more enjoyable, consider these serving ideas:
Perfect Pairings
- Drinks: A chilled limeade or a crisp Mexican lager pairs beautifully with the spicy notes of the soup. For a non-alcoholic option, a refreshing iced tea with lemon is perfect.
- Side Dishes: Serve with homemade tortilla chips, guacamole, or a fresh green salad to balance the richness of the soup.
Occasions
- Weeknight Dinner: It’s quick and easy, making it perfect for hectic weeknights when you crave something comforting yet simple.
- Special Occasion Meal: Impress your guests at a gathering by offering this delightful soup as an appetizer or main dish.
Serving Tips
- Garnishes: Add sliced jalapeños, diced avocado, or crumbled tortilla strips for an additional layer of flavor and texture.
- Buffet Style: Set up a soup buffet with toppings so everyone can customize their bowls to their liking.
Storage and Reheating Tips
Keeping your soup fresh for later is easy with these storage tips:
Refrigerated
- Duration: Store in an airtight container for up to 3-4 days.
- Type of Container: Use glass or BPA-free plastic containers for best results.
Freezed
- If Possible: The soup can be frozen for up to 3 months. Use freezer-safe containers or resealable bags.
- Defrosting: To defrost, transfer to the refrigerator a day before serving or use the defrost setting on your microwave.
Reheating
- Best Method: Reheat on the stovetop over medium heat, stirring occasionally until heated through. Alternatively, use the microwave in 1-minute intervals until warm.
Guaranteed Success Tips
- Don’t Overcook: Avoid cooking the soup for too long to prevent the chicken from becoming dry or tough.
- Taste as You Go: Adjust salt and spices based on your preference throughout the cooking process for the most flavorful result.
- Use High-Quality Chicken Broth: Ensuring a rich broth heightens the flavor profile of your dish.
Recipe Variations
- For a Spicy Version: Add 1 teaspoon of cayenne pepper or diced jalapeños for an extra kick.
- For a Vegan Version: Substitute shredded chicken with lentils or jackfruit, and use vegetable broth along with plant-based cheese.
- For Extra Veggies: Toss in diced bell peppers and zucchini for added nutrition and a colorful presentation.
Frequently Asked Questions (FAQ)
Q: Can I use raw chicken in this recipe?
A: It’s best to use pre-cooked chicken for this recipe. However, if you prefer raw chicken, you can add it at the start but ensure to cook it for longer (6-8 hours on low or until fully cooked).
Q: What can I do if my soup is too thick?
A: Simply add a little more chicken broth until you reach your desired consistency.
Q: Can I make this soup in advance?
A: Yes! This soup actually tastes even better the next day as the flavors meld together. Store it in the fridge and reheat when ready to serve.
Q: What garnish do you recommend for this soup?
A: Fresh cilantro, avocado slices, or crispy tortilla strips make excellent garnishes. You can also use cheese or a dollop of sour cream.
Q: Is this soup freezer-friendly?
A: Yes, this soup can be frozen for up to three months! Just store it in a freezer-safe container.
Q: How can I make it creamier?
A: Try stirring in a bit of cream cheese or sour cream just before serving for an extra creamy texture.
Q: Can I use other proteins?
A: Absolutely! Ground turkey or beef also work well in this recipe. Just ensure they are cooked beforehand.
Now that you have everything you need to create this Creamy Chicken Enchilada Soup, grab your apron, and let’s get cooking! Whether it’s a family dinner or a gathering with friends, this dish is sure to impress and satisfy. Happy cooking!
Creamy Chicken Enchilada Soup
Ingredients
Main Ingredients
- 2 cups cooked, shredded chicken Can use rotisserie chicken for convenience.
- 4 cups chicken broth Use high-quality chicken broth for best flavor.
- 1 can (10 oz) enchilada sauce Canned version is convenient, homemade can elevate the flavor.
- 1 can (4 oz) diced green chiles
- 1 can (15 oz) black beans, drained and rinsed Can substitute with pinto beans or chickpeas.
- 1 cup frozen corn
- 1 cup shredded cheese (cheddar or Mexican blend) Add towards the end to keep texture.
- 1 teaspoon cumin
- Salt and pepper to taste Adjust based on preference.
- Chopped cilantro and sour cream for serving (optional) Great for garnishing.
Instructions
Preparation
- In your slow cooker, add the cooked, shredded chicken, chicken broth, enchilada sauce, diced green chiles, black beans, frozen corn, cumin, and season with salt and pepper.
- Gently mix the ingredients together to combine all the flavors, then cover the crockpot with its lid.
Cooking
- Set your slow cooker to low for 4-6 hours or high for 2-3 hours, depending on how much time you have.
- About 30 minutes before serving, stir in the shredded cheese until melted and creamy.
- Ladle the soup into bowls and top with freshly chopped cilantro and a dollop of sour cream if desired.