Introduction to Creamy Chicken Enchilada Soup
When the days get cooler and the nights draw on, there’s nothing quite like curling up with a bowl of creamy chicken enchilada soup. This comforting dish blends the rich and cozy flavors of classic enchiladas with the warmth of a hearty soup, making it a perfect choice for weeknight dinners or gatherings with friends.
Why is homemade soup a game changer?
Homemade soup not only provides an amazing flavor, but it also allows you to control what goes in. That’s a big win for your health! By using fresh ingredients and deciding on the seasonings, you can avoid preservatives and unwanted additives often found in store-bought varieties. Plus, there’s an unmatched satisfaction in creating a delicious dish from scratch. Did you know that 59% of people say the best part of cooking is that it’s rewarding?
Imagine stirring the pot, inhaling the tantalizing aromas, and finally, savoring the first spoonful of your own creamy masterpiece. Simple, nourishing, and made with love—that’s what homemade soup is all about. If you’re ready to transform your mealtime, grab your apron and let’s dive into this incredibly creamy chicken enchilada soup recipe! For more ideas on healthy meal prepping, check out resources like Healthline.
Ingredients for Creamy Chicken Enchilada Soup
When you're ready to whip up some Creamy Chicken Enchilada Soup, the right ingredients can transform a simple meal into a family favorite. Here’s what you'll need to gather:
- 1 tablespoon Butter or Ghee – for that rich flavor; avocado oil is also a great option.
- 1 Medium Onion, diced – it adds a flavorful base.
- 2 Celery Stalks, sliced – for crunch and depth.
- 1 Medium Carrot, thinly sliced – brings a touch of sweetness.
- 1 Large Red Bell Pepper, diced – adds color and extra nutrients.
- 2-3 Garlic Cloves, chopped – because everything's better with garlic.
- Spices: 1½ teaspoon Ground Cumin, 1 tablespoon Chili Powder, 1 teaspoon Dried Oregano – these are key for authentic flavor.
- 15 ounces Diced Fire-Roasted Tomatoes – a can will do wonders.
- ¼ Cup Tomato Paste – thickens the soup and enhances the tomato flavor.
- 4 Cups Low Sodium Chicken Broth – a warm, comforting base.
- 14.5 ounces Red Kidney Beans and 14.5 ounces Black Beans, drained and rinsed – for protein and fiber.
- 1 Cup Fresh or Frozen Sweet Corn – adds a pop of sweetness.
- 2 Cups Shredded Cooked Chicken – perfect for that hearty texture.
- 1 Cup Mexican Shredded Cheese Blend – to sprinkle on top for a delicious finish.
- Salt and pepper, to taste – these help bring all the flavors together.
These ingredients will set you up for a delightful cooking experience and a bowl of cozy, savory soup! If you want to explore further, check out the extensive benefits of many of these ingredients at Healthline.
Step-by-Step Preparation of Creamy Chicken Enchilada Soup
Gather and prep your ingredients
Before embarking on your wonderful cooking adventure, it’s essential to gather all your ingredients and prep them. For our creamy chicken enchilada soup, you will need:
- 1 tablespoon Butter or Ghee (or avocado oil)
- 1 Medium Onion, diced
- 2 Celery Stalks, sliced
- 1 Medium Carrot, thinly sliced
- 1 Large Red Bell Pepper, diced
- 2-3 Garlic Cloves, chopped
- Spices: 1½ teaspoon Ground Cumin, 1 tablespoon Chili Powder, 1 teaspoon Dried Oregano
- 15 ounces Diced Fire-Roasted Tomatoes (1 can)
- ¼ Cup Tomato Paste
- 4 Cups Low Sodium Chicken Broth
- 14.5 ounces Red Kidney Beans (drained and rinsed)
- 14.5 ounces Black Beans (drained and rinsed)
- 1 Cup Fresh or Frozen Sweet Corn
- 2 Cups Shredded Cooked Chicken
- 1 Cup Mexican Shredded Cheese Blend (for garnish)
- Salt and pepper to taste
Having everything measured and ready will streamline the cooking process and make it far more enjoyable!
Sauté the veggies
Begin by melting your butter (or chosen oil) in a large stockpot over medium-high heat. Add the diced onion, celery, carrot, red bell pepper, and garlic, stirring occasionally until they soften—about 5-6 minutes. This initial step not only builds flavor but also creates a delicious aroma that will fill your kitchen. Cooking the vegetables until they’re tender is vital for that rich, satisfying taste!
Stir in the spices and tomatoes
Once your veggies are perfectly softened, it's time to amp up the flavor profile. Stir in the ground cumin, chili powder, and dried oregano, letting them bloom for about a minute. Then, add in your fire-roasted tomatoes, tomato paste, and chicken broth. Season with salt and pepper to taste. Bring the mixture to a boil, then lower the heat and let it simmer for about 10-15 minutes until your veggies are super tender. This is the heart of your creamy chicken enchilada soup, so take a moment to admire the vibrant colors and tantalizing scent!
Simmer to perfection
Keep the pot on low heat, allowing those flavors to deepen. If you’ve ever wondered why soup is an all-time favorite, it’s because good simmering can transform simple ingredients into a comforting bowl of magic. Check occasionally to stir, and consider adjusting your seasoning if necessary.
Blend for that creamy texture
After the veggies have simmered to dreamy perfection, remove the pot from the heat, and use a hand blender to purée the soup until smooth and creamy. If you don’t have a hand blender, carefully transfer batches into a regular blender. This step makes all the difference in getting that luxurious texture we crave in a creamy chicken enchilada soup.
Add in the proteins and beans
Now, return your blended soup to medium heat and stir in the drained kidney beans, black beans, sweet corn, and shredded cooked chicken. Stir gently to combine, and let it heat through for a couple of minutes. You’ll start to see your soup transform into a hearty meal filled with protein and nutritious ingredients.
Serve and garnish
Finally, it’s time to serve! Ladle the creamy chicken enchilada soup into bowls and top it off with a generous sprinkle of shredded Mexican cheese and your favorite garnishes. You can also add some fresh cilantro, diced avocado, or a dollop of sour cream for an extra flavor kick. Enjoy every spoonful of this comforting and flavorful soup, ideal for any season!
For more tips on making soups, check out this handy resource on soup-making that goes beyond just recipes—it dives into techniques that will elevate your cooking!
Variations on Creamy Chicken Enchilada Soup
Vegetarian Option for Creamy Enchilada Soup
For a delightful vegetarian twist on your creamy chicken enchilada soup, swap the chicken with hearty ingredients like black beans, chickpeas, or extra veggies such as zucchini and mushrooms. You can also use vegetable broth instead of chicken broth for a rich flavor! Adding diced sweet potatoes introduces a mildly sweet contrast, making it both filling and nutritious.
Adding a Spicy Kick to the Soup
Love a bit of heat? Stir in diced jalapeños or a splash of your favorite hot sauce like Sriracha or Tabasco to give your creamy chicken enchilada soup an extra kick. Alternatively, toss in a few chipotle peppers in adobo sauce for a smoky flavor profile that'll make your taste buds dance. Don’t forget to balance the spiciness with a dollop of sour cream or avocado on top!
For more inspiration, check out the food network for ideas on flavoring soups and similar dishes.
Cooking Tips and Notes for Creamy Chicken Enchilada Soup
When making this creamy chicken enchilada soup, don’t hesitate to customize it! If you love heat, consider adding jalapeños or a splash of hot sauce. For a smoky flavor, a bit of chipotle powder works wonders too. Remember, blending until smooth gives the soup that creamy texture, but if you prefer a chunkier soup, skip the blending step!
Make sure to taste and adjust seasonings throughout the cooking process—what’s your perfect balance? As a fun tip, use leftover chicken from your next rotisserie chicken to save time and keep it effortless. For more cooking insights, check out the Kitchn!
Serving Suggestions for Creamy Chicken Enchilada Soup
When it comes to enjoying your creamy chicken enchilada soup, the right toppings can elevate each bowl from good to outstanding. Here’s how to serve it up for some serious flavor:
- Classic Toppings: Add a generous sprinkle of Mexican shredded cheese for creaminess, and finish with a dollop of sour cream or Greek yogurt for added tang.
- Fresh Herbs: Brighten up each serving with fresh cilantro or parsley, which not only look great but also add a burst of flavor.
- Crunch Factor: For extra texture, toss in a handful of crushed tortilla chips or crispy avocado slices.
- Spice It Up: If you like heat, offer jalapeños or your favorite salsa on the side.
Pair your soup with warm tortillas or a side salad for a full, satisfying meal that’s perfect for any occasion. Need ideas for sides? Check out these easy tortilla recipes or this refreshing salad pairing!
Time Breakdown for Creamy Chicken Enchilada Soup
Preparation Time
Getting organized is key! You’ll spend about 10 minutes prepping your ingredients for this creamy chicken enchilada soup. Dice, slice, and measure everything out to ensure a smooth cooking process.
Cooking Time
Let the flavors meld! The cooking will take approximately 30 minutes, giving you plenty of time to enjoy the enticing aromas wafting through your kitchen.
Total Time
In just 40 minutes, you’ll have a hearty pot of creamy chicken enchilada soup ready to serve. Perfect for busy weeknights or leisurely weekends, it’s an ideal recipe for any occasion!
For tips on ingredient substitutions or cooking techniques, check out this resource to elevate your cooking experience further!
Nutritional Facts for Creamy Chicken Enchilada Soup
When it comes to delicious soups, creamy chicken enchilada soup stands out not just for its flavor, but also for its nutritional profile. Let's take a closer look at what makes this dish satisfying and nutritious.
Calories
Each serving of creamy chicken enchilada soup contains approximately 450 calories. This makes it a hearty meal that can easily fit into your daily calorie goals without leaving you hungry.
Protein
Packed with 34 grams of protein, this soup is a fantastic way to fuel your body, especially after a workout or a long day. The chicken and beans provide a great source of lean protein, keeping you feeling full and energized.
Fiber
With about 15 grams of fiber per serving, this soup supports digestion and helps maintain stable energy levels throughout the day. The combination of beans, vegetables, and corn contributes to this fiber content, making it a smart choice for a balanced meal.
So next time you're in the mood for something comforting yet nutritious, think of creamy chicken enchilada soup!
FAQs about Creamy Chicken Enchilada Soup
Can I make this soup ahead of time?
Absolutely! Creamy chicken enchilada soup is perfect for meal prep. You can make it a day or two in advance and store it in the refrigerator. Just give it a little stir and reheat when you’re ready to enjoy. For even more depth of flavor, consider letting it sit overnight. The tastes meld beautifully!
What toppings can I add for extra flavor?
Toppings can take your creamy chicken enchilada soup to the next level! Here are some delicious options:
- Chopped fresh cilantro
- Slices of avocado or guacamole
- Crispy tortilla chips
- Sour cream or Greek yogurt
- Fresh lime wedges for a zesty kick
- Jalapeños for some heat
Feel free to mix and match according to your preferences!
How can I store leftovers effectively?
To store your creamy chicken enchilada soup leftovers, place them in an airtight container. You can keep it in the fridge for up to 5-7 days. If you want to extend its life, consider freezing it in individual portions for up to 3-4 months. Just thaw in the refrigerator overnight before reheating. It’s that easy!
Conclusion on Creamy Chicken Enchilada Soup
In summary, creamy chicken enchilada soup is a delicious way to warm up your evenings. Its rich flavors and creamy texture make it a family favorite, while also being simple enough for a quick weeknight dinner. Enjoy every spoonful and don't forget to share it with your loved ones!
Creamy Chicken Enchilada Soup
Equipment
- Large stockpot
Ingredients
- 1 tablespoon Butter or Ghee or avocado oil
- 1 Medium Onion diced
- 2 Celery Stalks sliced
- 1 Medium Carrot thinly sliced
- 1 Large Red Bell Pepper diced
- 2-3 Garlic Cloves chopped
- 1.5 teaspoon Ground Cumin
- 1 tablespoon Chili Powder
- 1 teaspoon Dried Oregano
- 15 ounces Diced fire-roasted Tomatoes 1 can
- 0.25 Cup Tomato Paste
- 4 Cups Low Sodium Chicken Broth
- 14.5 ounces Red Kidney Beans drained and rinsed, 1 can
- 14.5 ounces Black Beans drained and rinsed, 1 can
- 1 Cup Fresh or Frozen Sweet Corn
- 2 Cups Shredded Cooked Chicken
- 1 Cup Mexican Shredded Cheese Blend for garnishing
- Salt and pepper to your taste
Instructions
- Melt 1 tablespoon Butter or Ghee (add avocado oil if using) in a large stockpot over medium-high heat.
- Add 1 Medium Onion (diced), 2 Celery Stalks (sliced), 1 Medium Carrot (thinly sliced), 1 Large Red Bell Pepper (diced), 2-3 Garlic Cloves (chopped), and cook until softens. About 5-6 minutes.
- Stir in seasonings (1.5 teaspoon Ground Cumin, 1 tablespoon Chili Powder, and 1 teaspoon Dried Oregano), 15 ounces Diced fire-roasted Tomatoes, ¼ Cup Tomato Paste, and 4 Cups Low Sodium Chicken Broth. Season with Salt and pepper, to your taste, and bring to a boil. Lower the heat and simmer for about 10-15 minutes or until veggies are very tender.
- Remove from heat and using a hand blender, blend the soup until smooth and creamy. Place the soup back over medium heat and add in 14.5 ounces Red Kidney Beans, 14.5 ounces Black Beans, 1 Cup Fresh or Frozen Sweet Corn, and 2 Cups Shredded Cooked Chicken.
- Stir to combine and boil for a couple of minutes, just to heat it all.
- Then, pour into bowls and top with shredded cheese (1 Cup Mexican Shredded Cheese Blend divided into 6 servings) or your favorite toppings. Enjoy!
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