Creamy Chicken Enchilada Soup – Indulge in the rich flavors of Creamy Chicken Enchilada Soup, a delightful twist on a classic Mexican favorite. This soup combines tender shredded chicken, vibrant vegetables, and a medley of aromatic spices, all blended together into a creamy and comforting bowl of goodness. With its enticing flavors and satisfying texture, this soup is sure to warm your heart and tantalize your taste buds. Join me on a culinary journey as we explore the captivating world of Creamy Chicken Enchilada Soup!
Picture this: a chilly winter evening, cozy blankets, and the tantalizing aroma of Creamy Chicken Enchilada Soup filling the air. This recipe has become an absolute favorite in our household, loved not only by my husband but also by our little family. It all started when I stumbled upon this gem of a recipe and decided to give it a try. Little did I know that it would become a staple, bringing us together around the dinner table, creating cherished memories with every spoonful. There’s just something magical about the combination of flavors and the creamy texture that warms our souls and brings smiles to our faces. Trust me, once you experience the love and joy this soup brings, it will become a beloved tradition in your own home too.
Why This Creamy Chicken Enchilada Soup is Irresistible?
- Creamy and comforting: The velvety texture of this soup wraps you in a warm embrace, making it the ultimate comfort food.
- Flavorful blend: A harmonious medley of spices, including cumin, chili powder, and oregano, infuses the soup with a mouthwatering taste that dances on your palate.
- Hearty ingredients: From the tender shredded chicken to the vibrant assortment of vegetables like onions, celery, bell peppers, and carrots, this soup is packed with wholesome goodness.
- Perfectly balanced: The combination of fire-roasted tomatoes, tomato paste, and chicken broth creates a robust base, ensuring a balance of flavors that will leave you craving more.
- A touch of Mexican flair: The addition of red kidney beans, black beans, sweet corn, and a sprinkle of Mexican shredded cheese blend adds a delightful Tex-Mex twist, transporting your taste buds south of the border.
Ingredients:
- 1 tablespoon (14 grams) of butter, 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 ½ teaspoons of ground cumin
- 1 tablespoon of chili powder
- 1 teaspoon of dried oregano
- 15 ounces (425 grams) of diced fire-roasted tomatoes (1 can)
- ¼ cup (60 grams) of tomato paste
- 4 cups (946 ml) of low-sodium chicken broth
- 14.5 ounces (411 grams) of red kidney beans, drained and rinsed (1 can)
- 14.5 ounces (411 grams) of black beans, drained and rinsed (1 can)
- 1 cup (150 grams) of fresh or frozen sweet corn
- 2 cups (280 grams) of shredded cooked chicken
- 1 cup (113 grams) of Mexican shredded cheese blend, for garnishing
- Salt and pepper, to taste
Directions:
In a large stockpot, melt the butter or ghee (you can also use avocado oil if preferred) over medium-high heat.
Add the diced onion, sliced celery, thinly sliced carrot, diced red bell pepper, and chopped garlic to the pot. Sauté until the vegetables soften, which usually takes about 5-6 minutes.
Stir in the ground cumin, chili powder, dried oregano, diced fire-roasted tomatoes, tomato paste, and chicken broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer for approximately 10-15 minutes, allowing the vegetables to become tender.
Remove the pot from the heat and, using a hand blender, blend the soup until smooth and creamy. Alternatively, you can carefully transfer the soup to a countertop blender and blend in batches until smooth. Return the soup to medium heat.
Add the drained and rinsed red kidney beans, black beans, sweet corn, and shredded cooked chicken to the pot. Stir everything together and allow it to boil for a couple of minutes, just until heated through.
Ladle the creamy and fragrant soup into bowls and top each serving with a generous sprinkling of Mexican shredded cheese blend or your favorite toppings.
Get ready to savor the vibrant flavors and heartwarming comfort of Creamy Chicken Enchilada Soup. Enjoy!
Notes:
- This recipe allows for flexibility in ingredient choices. Feel free to experiment with different vegetables or adjust the spices to suit your taste preferences.
- For a vegetarian version, you can omit the shredded chicken and use vegetable broth instead of chicken broth.
- Serve the soup with a dollop of sour cream, a sprinkle of chopped cilantro, or a squeeze of fresh lime juice for an extra burst of flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat gently on the stovetop or in the microwave before enjoying.
In conclusion, Creamy Chicken Enchilada Soup is more than just a recipe—it’s a bowl of pure comfort and joy. From the moment you take your first spoonful, you’ll be captivated by the rich flavors, the velvety texture, and the heartwarming aroma that fills your kitchen. This soup has the power to bring loved ones together, creating cherished moments and memories that will last a lifetime.
Whether you’re seeking a cozy meal on a chilly evening or a satisfying dish to share with family and friends, this recipe delivers on all fronts. The combination of tender shredded chicken, vibrant vegetables, aromatic spices, and creamy goodness is simply irresistible. Each spoonful is a celebration of flavors, a symphony of tastes that will leave you craving more.
As you gather around the table, bowls of Creamy Chicken Enchilada Soup in hand, you’ll feel the warmth and love infused into every ingredient. It’s a reminder of the simple pleasures in life and the joy of sharing a nourishing meal with the ones you hold dear. So go ahead, embrace the magic of this recipe and embark on a culinary adventure that will delight your senses and warm your soul.
Now it’s time to unleash your inner chef, make this remarkable soup your own, and enjoy the culinary journey that awaits. From our kitchen to yours, we wish you many delightful moments and a lifetime of delicious memories with Creamy Chicken Enchilada Soup. Bon appétit!
Frequently Asked Questions
Can I use canned chicken instead of shredded cooked chicken?
Yes, you can use canned chicken as a convenient alternative to shredded cooked chicken. Simply drain the canned chicken and add it to the soup during step 5.
Can I freeze this soup?
Absolutely! Creamy Chicken Enchilada Soup freezes well. Allow the soup to cool completely, then transfer it to freezer-safe containers or bags. It can be stored in the freezer for up to 3 months. To reheat, thaw the soup in the refrigerator overnight and warm it on the stovetop or in the microwave.
Can I make this soup in a slow cooker?
Certainly! To make this soup in a slow cooker, sauté the vegetables in a separate pan before transferring them to the slow cooker. Add all the ingredients except the shredded chicken and cheese. Cook on low for 6-8 hours or on high for 3-4 hours. Shred the chicken and add it to the slow cooker during the last 30 minutes of cooking. Serve with shredded cheese on top.
Creamy Chicken Enchilada Soup
Ingredients
- 1 tablespoon 14 grams of butter, 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 ½ teaspoons of ground cumin
- 1 tablespoon of chili powder
- 1 teaspoon of dried oregano
- 15 ounces 425 grams of diced fire-roasted tomatoes (1 can)
- ¼ cup 60 grams of tomato paste
- 4 cups 946 ml of low-sodium chicken broth
- 14.5 ounces 411 grams of red kidney beans, drained and rinsed (1 can)
- 14.5 ounces 411 grams of black beans, drained and rinsed (1 can)
- 1 cup 150 grams of fresh or frozen sweet corn
- 2 cups 280 grams of shredded cooked chicken
- 1 cup 113 grams of Mexican shredded cheese blend, for garnishing
- Salt and pepper to taste
Instructions
- In a large stockpot, melt the butter or ghee (you can also use avocado oil if preferred) over medium-high heat.
- Add the diced onion, sliced celery, thinly sliced carrot, diced red bell pepper, and chopped garlic to the pot. Sauté until the vegetables soften, which usually takes about 5-6 minutes.
- Stir in the ground cumin, chili powder, dried oregano, diced fire-roasted tomatoes, tomato paste, and chicken broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer for approximately 10-15 minutes, allowing the vegetables to become tender.
- Remove the pot from the heat and, using a hand blender, blend the soup until smooth and creamy. Alternatively, you can carefully transfer the soup to a countertop blender and blend in batches until smooth. Return the soup to medium heat.
- Add the drained and rinsed red kidney beans, black beans, sweet corn, and shredded cooked chicken to the pot. Stir everything together and allow it to boil for a couple of minutes, just until heated through.
- Ladle the creamy and fragrant soup into bowls and top each serving with a generous sprinkling of Mexican shredded cheese blend or your favorite toppings.
- Get ready to savor the vibrant flavors and heartwarming comfort of Creamy Chicken Enchilada Soup. Enjoy!
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