Creamy Chicken Enchilada Soup: The Ultimate Comfort Food Recipe
Introduction to Creamy Chicken Enchilada Soup
If you’re searching for a warm, hearty dish that brings comfort and satisfaction with every spoonful, look no further than creamy chicken enchilada soup. This delightful recipe combines the rich flavors of traditional enchiladas with the soothing qualities of a soup, making it the perfect meal for any time of the year. Whether it’s a chilly evening or a casual family dinner, this soup is sure to become a favorite in your household.
A Personal Story Behind My Creamy Chicken Enchilada Soup Journey
Growing up, my family often gathered around the dinner table for hearty meals that brought us together. One of my fondest memories is of my grandmother making her famous enchiladas. As time went on, I wanted to find a way to enjoy those vibrant flavors in an easy-to-make soup. After many attempts and a little creativity, I finally created this creamy chicken enchilada soup, and now it’s a staple in my home that I love to share with friends and family.
What Makes This Creamy Chicken Enchilada Soup Recipe Special?
This recipe stands out for its rich, creamy texture and vibrant flavors, all while being simple enough for beginner cooks to master. The combination of fire-roasted tomatoes, spices, and a medley of beans creates a complex and satisfying dish that is both filling and nutritious. Plus, it’s versatile! You can customize it with your favorite toppings, making each serving unique. This soup is not just a meal; it’s a warm hug in a bowl.
The Full Creamy Chicken Enchilada Soup Recipe
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
- 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 (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 taste
Instructions
- In a large stockpot over medium-high heat, melt 1 tablespoon of Butter or Ghee (or avocado oil). This will create a great base for your soup.
- Add the diced onion, sliced celery, thinly sliced carrot, diced red bell pepper, and chopped garlic. Cook until softened, about 5-6 minutes. Stir occasionally to prevent sticking.
- Stir in the ground cumin, chili powder, dried oregano, diced fire-roasted tomatoes, tomato paste, and chicken broth. Season generously with salt and pepper. Bring the mixture to a boil, then lower the heat and let it simmer for 10-15 minutes until the vegetables are tender.
- Remove from heat and blend the soup until smooth using a hand blender. This step helps to create a creamy texture that enhances the overall flavor.
- Return the soup to medium heat and add the red kidney beans, black beans, sweet corn, and shredded cooked chicken. Stir well and allow to boil for a few minutes to heat everything through.
- Serve in bowls and top each serving with Mexican shredded cheese blend or your favorite toppings. Enjoy your delicious creation!
Serving Suggestions and Variations for Creamy Chicken Enchilada Soup
This soup is incredibly versatile! You can serve it with a variety of toppings such as sliced avocado, crispy tortilla strips, dollops of sour cream, or fresh cilantro for an added burst of flavor. For a little extra kick, consider adding sliced jalapeños or a sprinkle of hot sauce. Additionally, this soup is perfect for batch cooking and freezes well, making it an excellent option for quick future meals.
Frequently Asked Questions About Creamy Chicken Enchilada Soup
Can I use different types of beans?
Absolutely! Feel free to mix and match your favorite beans, such as pinto beans or chickpeas, to customize the soup to your liking.
Is this soup gluten-free?
Yes, as long as you use gluten-free broth and ensure your spices are gluten-free, this soup is a wonderful option for those with gluten sensitivities.
How long can I store the leftovers?
This creamy chicken enchilada soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Just reheat gently on the stove when you’re ready to enjoy it again!
Remember to customize your toppings with avocado, tortilla strips, sour cream, or fresh cilantro. This soup freezes well for future quick meals.
Recipe Stats
- Prep Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
- Calories per Serving: 350
- Servings: 6
Creamy Chicken Enchilada Soup
Ingredients
Main Ingredients
- 1 tablespoon Butter or Ghee (or avocado oil)
- 1 medium Onion, diced
- 2 stalks Celery, sliced
- 1 medium Carrot, thinly sliced
- 1 large Red Bell Pepper, diced
- 3 cloves Garlic, 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 taste
Instructions
- In a large stockpot over medium-high heat, melt 1 tablespoon of Butter or Ghee (or avocado oil).
- Add the diced onion, sliced celery, thinly sliced carrot, diced red bell pepper, and chopped garlic. Cook until softened, about 5-6 minutes.
- Stir in the ground cumin, chili powder, dried oregano, diced fire-roasted tomatoes, tomato paste, and chicken broth. Season generously with salt and pepper. Bring the mixture to a boil, then lower the heat and let it simmer for 10-15 minutes until the vegetables are tender.
- Remove from heat and blend the soup until smooth using a hand blender.
- Return the soup to medium heat and add the red kidney beans, black beans, sweet corn, and shredded cooked chicken. Stir well and allow to boil for a few minutes to heat everything through.
- Serve in bowls and top each serving with Mexican shredded cheese blend or your favorite toppings. Enjoy your delicious creation!