Creamy Chicken Enchilada Soup
So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. Lucky for you, I have this killer recipe for Creamy Chicken Enchilada Soup that is so simple it practically cooks itself. It’s like a warm hug in a bowl, perfect for those days when you want something comforting without turning your house into a full-on restaurant. Let’s get this party started!
Why This Recipe is Awesome
This soup is an absolute game changer. Seriously, it’s idiot-proof; even I didn’t mess it up the first time I tried it, and that’s saying something. Plus, can we talk about the flavor? The combination of chicken, enchilada sauce, and cream creates a melty dream that dances on your taste buds. It’s like a fiesta for your mouth, and it’ll have you singing “Olé” in no time.
Not to mention, this bad boy is all about convenience. You can make it in under 30 minutes if you really put your heart into it (or 45 if you get distracted by TikTok videos like I do). Plus, it’s mostly a one-pot wonder, which means fewer dishes to wash—thank you very much!
So, what are we waiting for? Grab your favorite apron and let’s whip this up!
Ingredients You’ll Need
Here’s your shopping list, featuring all the stars of our show. Check them out:
- 1 pound boneless, skinless chicken breasts (the blank canvas of protein)
- 1 tablespoon olive oil (because we ain’t about that dry life)
- 1 onion, diced (crying optional)
- 2 cloves garlic, minced (hello, flavor town)
- 2 cups chicken broth (the secret liquid magic)
- 1 can (10 oz) enchilada sauce (the fiesta starter)
- 1 cup heavy cream (where the creaminess comes from)
- 1 cup corn, frozen or canned (sweet bites of goodness)
- 1 can (15 oz) black beans, drained and rinsed (for that protein boost)
- 1 cup shredded cheese (cheddar or Mexican blend, your choice)
- Salt and pepper to taste (the classic duo)
- Chopped cilantro for garnish (the pretty finisher)
See? Not a lot of fancy ingredients, but they pack a punch together!
Step-by-Step Instructions
Ready to make magic happen in your kitchen? Here’s your no-fail, easy-peasy guide on how to make this creamy delight:
In a large pot, heat that olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Like the Hubble Telescope, you will see the universe of flavor expanding.
Add the chicken breasts to the pot along with the chicken broth and enchilada sauce. Bring this little party to a simmer and cook until the chicken is cooked through, about 15-20 minutes. Go ahead and stir occasionally. If you’re polite like that.
Remove the chicken from the pot, shred it using two forks, and return it to the magical liquid. You can use your hands if you’re feeling adventurous, but we’re not filming a horror movie here.
Stir in the heavy cream, corn, black beans, and shredded cheese. Cook until heated through, about 5 minutes. Your kitchen smells amazing, right? Naptime can wait.
Season with salt and pepper to taste. Taste it and adjust like you adjust your life goals.
Garnish with chopped cilantro before serving. Voilà, you are now the proud creator of Creamy Chicken Enchilada Soup.
Common Mistakes to Avoid
Alright, my friend, let’s make sure you don’t mess this up. Here are some classic no-nos:
Ignoring the olive oil: You could end up with a pot of sadness if you skip this step. Nobody likes dry veggies.
Skipping the shred: If you leave the chicken whole, you’re going to have a weird chicken soup, and trust me, nobody wants that.
Overloading with cheese: Can there be too much cheese? We may debate that another day. But for now, stick to the recipe or you might end up with an oozy mess instead of a soup.
Forgotten seasoning: You can’t just wing it with salt and pepper. Your taste buds will be emailing me about this if you do.
Alternatives & Substitutions
Feel like switching it up? No problem! Here are some fun alternatives you can play with:
Chicken: If you’re feeling a little more adventurous, use shredded rotisserie chicken. Boom, instant flavor and cut down on cooking time.
Heavy cream: You could use half-and-half for a lighter version or go dairy-free with coconut milk. Just remember, you’ll get a slight tropical twist.
Black beans: Want to kick it up a notch? Try using pinto beans or even chickpeas if you’re feeling wild (but why, though).
Cheese options: If you want to get fancy, throw in some pepper jack for a spicy kick. Just remember to keep a glass of milk nearby for backup.
Herbs: No cilantro lying around? No biggie. Try parsley, green onions, or even a sprinkle of taco seasoning instead.
Mix and match as you see fit. Cooking is about having fun, not being bound by rules.
FAQ (Frequently Asked Questions)
Can I use frozen chicken?
Oh absolutely! Just remember to cook it a bit longer. You’ll want to wait until it’s fully cooked through. Patience, my friend.
Is this soup gluten-free?
Yes, my gluten-sensitive pals can enjoy this too. Just check your enchilada sauce and chicken broth for any sneaky gluten.
Can I make this vegetarian?
Of course! Swap the chicken for some hearty veggies or mushrooms. Just make sure to use vegetable broth.
Can I make it in a slow cooker?
You sure can! Just combine all your ingredients and let it slow cook for a few hours. Perfect for those days when you want to set it and forget it.
Why is the soup not thickening?
If your soup is looking a bit runny, let it simmer longer. You could also consider adding a cornstarch slurry for some extra thickness. Just don’t panic!
Can I freeze leftovers?
Yes, yes, yes! Let it cool and pop it in an airtight container. It’ll be your future self’s best friend.
Can I use margarine instead of butter?
Well, technically yes, but why hurt your soul like that? Treat yourself to the real stuff.
Final Thoughts
And there you have it—Creamy Chicken Enchilada Soup! A dish so easy and flavorful it’ll make you question why you ever settled for takeout. Who needs that when you can impress yourself or someone special with this bowl of goodness?
Now go on and whip up this soup. You’ve bottled up enough good vibes to last you for days! So roll up your sleeves, turn on your favorite tunes, and channel your inner chef. You deserve it. Enjoy!
Print
Creamy Chicken Enchilada Soup
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Cooking
- Cuisine: Mexican
- Diet: Gluten-Free
Description
A quick and comforting creamy chicken soup with enchilada flavors, perfect for a cozy meal.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 can (10 oz) enchilada sauce
- 1 cup heavy cream
- 1 cup corn, frozen or canned
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup shredded cheese (cheddar or Mexican blend)
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
- Add the chicken breasts, chicken broth, and enchilada sauce. Bring to a simmer and cook until the chicken is cooked through, about 15-20 minutes.
- Remove the chicken, shred it, and return it to the pot.
- Stir in the heavy cream, corn, black beans, and shredded cheese. Cook until heated through, about 5 minutes.
- Season with salt and pepper to taste.
- Garnish with chopped cilantro before serving.
Notes
Feel free to substitute with rotisserie chicken or half-and-half for a lighter version.