This creamy enchilada soup is a warm hug in a bowl! Packed with flavorful spices, tender chicken, and cheesy goodness, it’s a cozy dish perfect for any chilly day.
Honestly, who can resist a soup that feels more like a party? I like to top mine with crunchy tortilla chips for an extra fun twist. You’re going to love it! 🌶️😊
Key Ingredients & Substitutions
Olive Oil: A wonderful choice for sautéing, but you can also use canola or avocado oil if that’s what you have. Each brings a slightly different flavor!
Onion: A small onion is perfect, but feel free to swap in shallots for sweetness or use green onions for a milder taste.
Chicken Broth: If you’re looking for a low-sodium version, surely go for that option. Vegetable broth or even water with a bit of seasoning can also work here, especially for a meatless version.
Red Enchilada Sauce: Store-bought is great for convenience, but if you want to make your own, blend tomatoes with chili powder and spices. You can use tomatillo sauce for a green version!
Shredded Chicken: Rotisserie chicken is ideal, but don’t hesitate to use cooked turkey, or beans for a vegetarian option. Tofu, well-crisped, can also be a great substitute!
Cream: For a lighter version, consider using milk or unsweetened almond milk. Coconut milk can add a fun flavor as well!
How Do I Make Sure My Soup Has the Right Flavor Balance?
A key component of great soup is layering flavors. Start by really sautéing the onions and garlic; this builds a delicious base. Cooking the spices with them enhances their flavor. Take your time with these steps, as they set the tone for the entire dish.
- Heat up your oil in a pot to a medium level. Fresh, aromatic scents mean you’re on the right track!
- Don’t rush adding the broth and sauces—let it simmer. This is when the flavors combine, so patience pays off!
- Finally, when adding cream, taste to balance in a bit of salt or pepper for seasoning. It’s all about finding your personal heat level too, add extra cayenne if you like it spicy!
How to Make Creamy Enchilada Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 4 cups chicken broth
- 1 (10 oz) can red enchilada sauce
- 1 (14.5 oz) can diced tomatoes, drained
- 2 cups cooked shredded chicken (rotisserie chicken works great)
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 cup heavy cream or half-and-half
- Salt and pepper to taste
- 1 cup shredded Mexican blend cheese
- 1 avocado, sliced
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
How Much Time Will You Need?
This soup takes about 15 minutes of prep time and 30 minutes of cooking time, making it perfect for a quick and hearty meal! In total, you’ll be enjoying this delicious creamy enchilada soup in about 45 minutes.
Step-by-Step Instructions:
1. Sautéing the Base:
Begin by heating the olive oil in a large pot over medium heat. Once hot, add the chopped onion and cook until it becomes soft and translucent, which should take about 3-4 minutes. The onion will start to release a lovely aroma!
2. Adding the Aromatics:
Next, add the minced garlic along with the cumin, chili powder, smoked paprika, and optional cayenne pepper. Stir and cook for about 1 minute. This will make your kitchen smell incredible!
3. Bringing in the Broth:
Now, pour in the chicken broth, red enchilada sauce, and drained diced tomatoes. Give it a good stir and bring this colorful mix to a gentle simmer on the stove.
4. Adding the Hearty Ingredients:
Add in the shredded chicken, black beans, and corn. Let everything simmer together for about 10-15 minutes. This step is crucial; the flavors develop beautifully during this time!
5. Creamy Touch:
Once the flavors are melded, lower the heat and stir in the heavy cream. Cook for an additional 5 minutes while stirring occasionally. Taste and season with salt and pepper as needed.
6. Serving Up the Goodness:
When the soup is ready, ladle it into bowls. Top each serving with a sprinkle of shredded cheese, a few slices of avocado, and a generous handful of chopped cilantro for that fresh flavor.
7. Finish with Lime:
Don’t forget to serve with lime wedges on the side. A squeeze of lime will brighten the soup and enhance all those delicious flavors!
This creamy enchilada soup delivers rich, cheesy, and mildly spicy comfort in every spoonful. Enjoy your delightful bowl of goodness! 🥣✨
Can I Use Store-Bought Rotisserie Chicken Instead of Cooking My Own?
Absolutely! Store-bought rotisserie chicken is a fantastic time-saver and adds great flavor. Just shred the amount you need and stir it directly into the soup!
Can I Make This Soup Vegetarian?
Yes! Simply replace the chicken with additional beans, like pinto beans or chickpeas, and use vegetable broth instead of chicken broth. You can also add more veggies, such as bell peppers or zucchini, for extra nutrition.
How Long Can I Store Leftover Soup?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. If you want to keep it longer, it freezes well for up to 3 months! Just reheat on the stove or in the microwave, stirring occasionally.
Can I Adjust the Spiciness of the Soup?
Definitely! If you prefer a milder flavor, reduce the cayenne pepper or omit it altogether. You can always add hot sauce or a pinch of chili flakes when serving if you’d like to spice it up later!
