Description of this recipe
Craving a bowl of warmth and flavor? This creamy chicken enchilada soup is packed with bold spices, creamy cheese, and tender chicken—perfect for cozying up! Each spoonful is a delightful blend of savory and spicy, making it an ideal dish for chilly evenings or any time you want to indulge in something comforting and satisfying.
Why you will love this recipe
This recipe for creamy chicken enchilada soup is not just a meal; it’s a hug in a bowl! The combination of tender chicken, rich cream cheese, and a medley of beans and vegetables creates a hearty dish that’s both nutritious and delicious. The spices add warmth without overwhelming the palate, making it accessible for everyone, from spice novices to aficionados. Plus, it’s easy to make, perfect for meal prep, and can be customized with your favorite toppings. Whether you’re serving it for a family dinner or enjoying a quiet night in, this soup is sure to become a staple in your recipe repertoire.
Introduction
As the weather turns cooler, there’s nothing quite like a warm bowl of soup to bring comfort and satisfaction. This creamy chicken enchilada soup is a delightful twist on traditional enchiladas, transforming all the beloved flavors into a hearty, creamy soup. With its rich texture and vibrant flavors, this dish is perfect for family gatherings, casual dinners, or even meal prep for the week ahead. Let’s dive into the details of making this delicious soup that’s sure to please everyone at the table.
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 medium carrot, diced
- 2-3 celery stalks, diced
- 2-3 garlic cloves, finely chopped
- 1 tablespoon jalapeño, finely chopped
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1 teaspoon dried oregano
- 1 tablespoon tomato paste
- 1 can (14 oz / 400 g) crushed tomatoes
- 1 can (14 oz / 400 g) cannellini beans, drained and rinsed
- 1 can (14 oz / 400 g) black beans, drained and rinsed
- 1 cup (150 g) sweetcorn
- 6 cups (1.5 liters) chicken stock
- 2 medium chicken breasts (1 lb / 450 g)
- 1 cup (180 g) cream cheese
- ½ cup (125 g) cheddar cheese, grated
- A handful of fresh cilantro, roughly chopped
Preparation:
Step 1: Heat the olive oil in a large pot over medium heat. Once hot, add the diced onion, carrot, and celery. Sauté for about 5-7 minutes until the vegetables are soft and the onion is translucent.
Step 2: Stir in the finely chopped garlic and jalapeño, cooking for an additional minute until fragrant. The combination of these ingredients will form a flavorful base for your soup.
Step 3: Add the ground cumin, paprika, and dried oregano to the pot. Cook for 1-2 minutes, stirring constantly to toast the spices and release their essential oils, enhancing the overall flavor of the soup.
Step 4: Incorporate the tomato paste, mixing well before adding the crushed tomatoes. Stir everything together until the mixture is well combined and the tomatoes are fully incorporated.
Step 5: Add the cannellini beans, black beans, and sweetcorn to the pot. Stir to combine all the ingredients. Pour in the chicken stock, ensuring everything is submerged. Finally, add the chicken breasts, bringing the mixture to a boil. Reduce the heat and let it simmer for 20-25 minutes, or until the chicken is cooked through.
Step 6: Once the chicken is fully cooked, remove it from the pot and shred it using two forks. Return the shredded chicken to the pot.
Step 7: Stir in the cream cheese until it melts into the soup, followed by the grated cheddar cheese. This will give your soup a wonderfully creamy texture and rich flavor.
Step 8: Finish by stirring in the fresh cilantro and seasoning to taste with salt and pepper. Serve hot, garnished with additional cilantro, avocado slices, jalapeño slices, or a dollop of sour cream for added richness.
Serving Suggestions:
This creamy chicken enchilada soup is perfect on its own but can be elevated with various toppings. Consider serving it with crispy tortilla chips for added crunch, avocado slices for creaminess, or a sprinkle of fresh lime juice for a zesty kick. Pair it with a side of cornbread or a fresh salad for a complete meal.
Tips:
- For an extra kick, add more jalapeño or a dash of hot sauce to the soup.
- You can use rotisserie chicken for a quicker option—just shred it and add it in during the last few minutes of cooking.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for up to 3 months. Just reheat before serving.
- Feel free to customize the beans or vegetables according to your preference or what you have on hand.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Nutritional Information (per serving):
- Calories: 400
- Protein: 25g
- Sodium: 800mg
Conclusion
This creamy chicken enchilada soup is the perfect comfort food for any occasion. With its rich flavors, creamy texture, and hearty ingredients, it’s sure to warm your heart and fill your stomach. Whether you’re enjoying it on a cold winter night or serving it at a family gathering, this soup is bound to become a favorite in your household. So grab your ingredients, put on your favorite playlist, and get ready to create a dish that will have everyone asking for seconds!
Questions and Answers about this recipe
Q1: Can I make this soup vegetarian?
A1: Absolutely! You can substitute the chicken with additional beans or vegetables such as zucchini or bell peppers. Use vegetable broth instead of chicken stock for a vegetarian-friendly version.
Q2: How can I make this soup spicier?
A2: To increase the spice level, you can add more jalapeño, include diced green chilies, or even a pinch of cayenne pepper. Adjust according to your taste preferences.
Q3: Can I use frozen vegetables in this recipe?
A3: Yes, frozen vegetables can be used. Just add them to the pot when you would normally add the fresh vegetables, and adjust the cooking time as needed.
Q4: What can I serve with this soup?
A4: This soup pairs wonderfully with tortilla chips, cornbread, or a fresh salad. You can also serve it with toppings like avocado, sour cream, and extra cilantro for added flavor.
Q5: How long will leftovers last in the fridge?
A5: Leftovers can be stored in an airtight container in the refrigerator for up to three days. You can also freeze the soup for up to three months for a quick meal later on. Just reheat thoroughly before serving.