This creamy enchilada soup is a warm hug in a bowl! With zesty spices, tender chicken, and a smooth, rich base, it’s perfect for cozy nights in.
I love how easy it is to whip up, and it tastes even better the next day! Plus, who can resist a crunchy tortilla topping? Yum! 🌮
Key Ingredients & Substitutions
Olive Oil: I love using olive oil for its flavor and health benefits. If you’re out, vegetable or canola oil works just as well.
Chicken Broth: Homemade broth can add extra depth. If you’re looking for a vegetarian option, vegetable broth is a great substitute that doesn’t compromise on flavor.
Cream: Heavy cream gives this soup its richness, but you can swap it for half-and-half or even coconut cream for a lighter or dairy-free version!
Chicken: I often use rotisserie chicken for convenience. If you want a vegetarian option, try adding more beans or some roasted veggies instead.
Spices: If you don’t have all the spices, use a taco seasoning blend. It saves time and still gives a flavorful punch!
What’s the Best Way to Blend Flavors in This Soup?
The key to a delicious enchilada soup is blending the flavors. Start by sautéing the onions and peppers to release their natural sweetness. Adding garlic and spices at the right moment helps activate their flavors, making the soup taste richer. Don’t forget to simmer after adding your main ingredients to allow everything to meld together!
- Begin with medium heat to cook onions and peppers until softened.
- Introduce your spices with the garlic for just a minute—this is crucial!
- Let the soup simmer, stirring occasionally, to blend the flavors nicely before adding cream.
This technique truly brings out the magic in the simple ingredients, ensuring every spoonful packs a flavorful punch! Enjoy making this delightful soup! 🍜
Creamy Enchilada Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper (red or green), diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional for heat)
- 4 cups chicken broth
- 1 (10-ounce) can diced tomatoes with green chilies (like Rotel)
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can corn kernels, drained
- 2 cups cooked, shredded chicken breast
- 1 cup heavy cream (or half-and-half for lighter option)
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
- 1 avocado, sliced (for garnish)
- 1 cup shredded Mexican cheese blend (cheddar, Monterey Jack, etc.)
- Lime wedges (optional, for serving)
- Optional garnishes: sliced jalapeños, sour cream, tortilla strips
How Much Time Will You Need?
This creamy enchilada soup will take about 15 minutes for preparation and around 20 minutes for cooking. In just 35 minutes total, you’ll have a rich and comforting soup ready to serve!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and bell pepper, and sauté for about 4-5 minutes until they become softened and fragrant.
2. Add the Garlic and Spices:
Next, stir in the minced garlic along with the ground cumin, chili powder, smoked paprika, onion powder, garlic powder, and cayenne pepper if you like a kick. Cook while stirring frequently for about 1 minute until everything is aromatic and well combined.
3. Combine with Broth and Tomatoes:
Pour in the chicken broth and the diced tomatoes with their juices. Give it a good stir to combine all the ingredients well.
4. Add Beans, Corn, and Chicken:
Add the black beans, corn, and shredded chicken into the pot. Bring this mixture to a simmer and let it cook for about 10 minutes. This will help blend all the delicious flavors together.
5. Stir in the Cream:
Reduce the heat to low and gently stir in the heavy cream. Let the soup simmer for another 5 minutes, being careful not to let it boil once the cream is added. Taste and season with salt and pepper as needed.
6. Serve and Garnish:
To serve, ladle the soup into bowls. Top with shredded Mexican cheese, sliced avocado, and chopped cilantro. Feel free to add any other preferred garnishes like sour cream or tortilla strips to make it even more delightful!
7. Enjoy!
Optionally, serve with lime wedges for a fresh burst of flavor! This creamy enchilada soup is cozy and satisfying, making it a perfect dish to enjoy anytime. Bon appétit!
Can I Use Different Proteins in This Soup?
Absolutely! While shredded chicken is traditional, you can use cooked ground turkey, beef, or even diced tofu for a vegetarian option. Just make sure to adjust the cooking time based on what protein you choose.
How Can I Make This Soup Vegetarian?
To make this soup vegetarian, simply replace the chicken broth with vegetable broth and omit the chicken. You can add more beans or grilled vegetables like zucchini and bell peppers to enrich the soup.
Can I Store Leftovers?
Yes! Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm on the stove or in the microwave, stirring occasionally for even heating.
Can I Freeze This Soup?
Yes, this soup freezes well! Let it cool completely before transferring to freezer-safe containers. It will keep for up to 3 months. Thaw overnight in the fridge before reheating on the stove.
