What is creamy chicken enchilada soup?

Creamy chicken enchilada soup is a soup that combines the flavors of chicken enchiladas into a warm and comforting soup. It typically includes chicken, enchilada sauce, cheese, and cream.

How do you make creamy chicken enchilada soup?

The process usually involves sautéing vegetables, adding chicken broth, enchilada sauce, cooked chicken, and cheese. Heavy cream or sour cream is often added at the end to make it creamy.

Can I freeze creamy chicken enchilada soup?

Yes, you can freeze creamy chicken enchilada soup. However, the texture might change slightly after thawing. It's best to freeze it before adding any toppings.

What toppings go well with creamy chicken enchilada soup?

Popular toppings include sour cream, shredded cheese, tortilla chips, avocado, cilantro, and a squeeze of lime juice.

Is creamy chicken enchilada soup spicy?

The spiciness level depends on the enchilada sauce and any additional spices used. You can control the heat by choosing a mild or spicy enchilada sauce. You can also add a pinch of cayenne pepper for extra flavor.

Creamy Chicken Enchilada Soup: 7 Delicious, Easy Secrets!

Name: Creamy Chicken Enchilada Soup: Easiest Recipe EVER!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; 1 medium yellow onion, chopped; 2 cloves garlic, minced; 1 red bell pepper, chopped; 1 jalapeno, seeded and minced (optional, for heat); 1 teaspoon chili powder; 1 teaspoon cumin; 1/2 teaspoon smoked paprika; 1/4 teaspoon cayenne pepper (optional, for extra heat); 4 cups chicken broth; 1 (15 ounce) can black beans, rinsed and drained; 1 (15 ounce) can corn, drained; 1 (10 ounce) can diced tomatoes and green chilies (Rotel); 2 cups cooked chicken, shredded; 8 ounces cream cheese, softened; 1 cup shredded cheddar cheese, plus more for topping; Salt and pepper to taste; Fresh cilantro, chopped, for garnish; Sour cream, for topping (optional); Tortilla chips, for serving (optional)

Description

A comforting and flavorful soup that combines the best of chicken enchiladas in a creamy, cheesy broth. Quick, easy, and perfect for a weeknight dinner!

Ingredients

Scale

1 tablespoon olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
1 jalapeno, seeded and minced (optional, for heat)
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional, for extra heat)
4 cups chicken broth
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can corn, drained
1 (10 ounce) can diced tomatoes and green chilies (Rotel)
2 cups cooked chicken, shredded
8 ounces cream cheese, softened
1 cup shredded cheddar cheese, plus more for topping
Salt and pepper to taste
Fresh cilantro, chopped, for garnish
Sour cream, for topping (optional)
Tortilla chips, for serving (optional)

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Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the minced garlic, red bell pepper, and jalapeno (if using). Cook for another 3 minutes, until fragrant and slightly softened.
3. Stir in the chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute, allowing the spices to bloom.
4. Pour in the chicken broth, black beans, corn, and diced tomatoes and green chilies. Bring to a simmer.
5. Reduce the heat to low, cover, and simmer for 15 minutes, allowing the flavors to meld.
6. Stir in the shredded cooked chicken and cream cheese. Cook until the cream cheese is melted and the soup is creamy, about 5 minutes.
7. Add the shredded cheddar cheese and stir until melted and smooth. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh cilantro, sour cream, and tortilla chips, if desired.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Cuisine: Mexican

Nutrition

Calories: 350
Sugar: 5g
Sodium: 800mg
Fat: 20g
Saturated Fat: 12g
Carbohydrates: 20g
Fiber: 4g
Protein: 25g
Cholesterol: 75mg