This creamy enchilada soup is a warm hug in a bowl! Made with chicken, beans, and lots of flavorful spices, it’s super comforting and delicious. Perfect for chilly days!
Who doesn’t love a good soup? I like to top mine with cheese and a sprinkle of cilantro for extra flavor. Trust me, your taste buds will thank you! 😋
Key Ingredients & Substitutions
Olive oil: This is great for sautéing, but feel free to use vegetable oil or avocado oil if that’s what you have on hand.
Onion: A small onion adds sweetness. If you’re out, shallots or even green onions can work, just adjust the amount for a milder flavor.
Chicken: I love using rotisserie chicken for ease! If you’re vegetarian, swap it with chickpeas or tofu for a protein boost.
Enchilada sauce: You can buy canned enchilada sauce, but homemade sauce is even better! If needed, taco sauce works in a pinch.
Cream: Half-and-half is a good substitution for heavy cream to lighten it up. You could also use coconut cream for a dairy-free option.
How Do I Avoid Curdling the Cream?
Curdling can happen if cream is boiled. To prevent this, follow these steps:
- Once the soup is simmering, reduce the heat to low before adding cream.
- Pour in the cream slowly while stirring gently.
- Avoid bringing the pot back to a boil after adding the cream.
This technique helps keep your soup smooth and creamy. Enjoy the rich texture!
How to Make Creamy Enchilada Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 4 cups chicken broth
- 1 can (10 oz) red enchilada sauce
- 2 cups cooked, shredded chicken (rotisserie or poached)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup corn kernels (fresh or frozen)
- 1 cup heavy cream or half-and-half
- Salt and pepper, to taste
For Garnish:
- Shredded cheddar or Mexican blend cheese
- Diced avocado
- Sour cream
- Chopped fresh cilantro
- Sliced green onions
- Freshly ground black pepper
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and around 20 minutes to cook, for a total of about 35 minutes. In just a short while, you’ll have a warm and delicious meal that’s perfect for any day of the week!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the olive oil in a large pot over medium heat. Once hot, add the diced onion and cook until it’s softened, which should take about 4-5 minutes. Next, stir in the minced garlic along with the ground cumin, chili powder, smoked paprika, and cayenne pepper (if using). Cook this mixture for about 1 minute until you can smell all those lovely spices.
2. Build the Soup Base:
Next, pour in the chicken broth and enchilada sauce, stirring well to combine everything together smoothly. This is where the flavors begin to meld!
3. Add in the Main Ingredients:
Now it’s time to add the shredded chicken, black beans, diced tomatoes (with their juice), and corn. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes. This allows all the flavors to blend together beautifully.
4. Finish with Cream:
Stir in the heavy cream or half-and-half, and heat through gently. Remember, don’t let it boil again as this could curdle the cream. Season the soup with salt and pepper to taste.
5. Serve It Up:
Now, it’s time to serve your delicious enchilada soup! Ladle it into bowls and top each serving with shredded cheese, a dollop of sour cream, diced avocado, chopped cilantro, and sliced green onions. A sprinkle of freshly ground black pepper on top adds a nice touch too!
6. Enjoy!
Enjoy every comforting spoonful of your creamy enchilada soup! It pairs wonderfully with warm tortillas or tortilla chips on the side for dipping.
Can I Use Leftover Chicken for This Soup?
Absolutely! This is a great recipe for using up leftover cooked chicken, such as rotisserie chicken. Just shred it before adding it to the soup for convenience.
Can I Make This Soup Vegetarian?
Yes! To make it vegetarian, substitute the chicken with more beans (like pinto or chickpeas) or tofu. You can also add more vegetables and use vegetable broth in place of chicken broth.
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 3 months. When reheating, just warm it gently on the stove or in the microwave, adding a little extra broth if it’s too thick.
Can I Add Other Vegetables to the Soup?
Definitely! Feel free to add vegetables like bell peppers, zucchini, or spinach. Just chop them into bite-sized pieces and add them when you introduce the other ingredients.
