Creamy Chicken Enchilada Soup A Weeknight Winner

Recipe Introduction

Quick Hook

Fancy a right delicious bowl of comfort? Ever wished for enchiladas without all the fuss? This creamy chicken enchilada soup recipe is your answer. Honestly, it’s packed with flavour and so easy.

Brief Overview

Enchilada soup is a Tex-Mex inspired delight. It’s a family favourite Stateside. This version is easy, ready in under an hour. It serves about six hungry folks.

Main Benefits

This easy enchilada soup is proper good for you. Packed with protein and sneaky veggies, it's guilt-free. Serve it on a chilly night.

This recipe is special because it tastes amazing with minimal effort. I swear!

Craving that chicken enchilada soup recipe ? This is it, mate. I've been making this for years. It's perfect when you just want something quick and comforting.

You know, I always struggled to find a truly easy Tex-Mex soup recipes . Some of them are a total faff. But this one? A breeze. Even my nan could make it.

Ready to dive in?

Here's what you'll need for your Soup Enchilada:

• 1 tablespoon (15 ml) olive oil
• 1 medium yellow onion, chopped (approximately 1 cup / 150g)
• 2 cloves garlic, minced
• 1 red bell pepper, chopped (approximately 1 cup / 150g)
• 1 jalapeño pepper, seeded and minced (optional, for added heat)
• 1 teaspoon (5 ml) chili powder
• 1/2 teaspoon (2.5 ml) ground cumin
• 1/4 teaspoon (1.25 ml) smoked paprika
• 4 cups (950 ml) chicken broth (low sodium preferred)
• 1 (14.5 ounce / 411g) can diced tomatoes, undrained
• 1 (10 ounce / 283g) can enchilada sauce (mild, medium, or hot, depending on preference)
• 1 (15 ounce / 425g) can black beans, rinsed and drained
• 1 cup (150g) frozen corn kernels
• 2 cups (approximately 300g) cooked chicken, shredded (rotisserie chicken works great!)
• 1/2 cup (120 ml) heavy cream (or sour cream, for a tangier flavour)
• Salt and freshly ground black pepper to taste

And honestly, the toppings are where the fun begins. So get creative. Think cheddar cheese, avocado, tortilla chips, sour cream and cilantro!

Creamy Chicken Enchilada Soup A Weeknight Winner Recipe Card

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Preparation time:20 Mins

Cooking time:30 Mins

Servings:6 servings

Ingredients:

• 1 tablespoon (15 ml) olive oil
• 1 medium yellow onion, chopped (approximately 1 cup / 150g)
• 2 cloves garlic, minced
• 1 red bell pepper, chopped (approximately 1 cup / 150g)
• 1 jalapeño pepper, seeded and minced (optional, for added heat)
• 1 teaspoon (5 ml) chili powder
• 1/2 teaspoon (2.5 ml) ground cumin
• 1/4 teaspoon (1.25 ml) smoked paprika
• 4 cups (950 ml) chicken broth (low sodium preferred)
• 1 (14.5 ounce / 411g) can diced tomatoes, undrained
• 1 (10 ounce / 283g) can enchilada sauce (mild, medium, or hot, depending on preference)
• 1 (15 ounce / 425g) can black beans, rinsed and drained
• 1 cup (150g) frozen corn kernels
• 2 cups (approximately 300g) cooked chicken, shredded (rotisserie chicken works great!)
• 1/2 cup (120 ml) heavy cream (or sour cream, for a tangier flavour)
• Salt and freshly ground black pepper to taste
• Shredded cheddar cheese or Monterey Jack cheese
• Crumbled tortilla chips
• Diced avocado
• Sour cream or Greek yogurt
• Chopped fresh cilantro
• Lime wedges

Instructions:

• Heat olive oil in a large pot over medium heat. Add onion, garlic, bell pepper, and jalapeño (if using). Sauté until softened, about 5-7 minutes.
• Stir in chili powder, cumin, and smoked paprika. Cook for 1 minute, until fragrant.
• Pour in chicken broth, diced tomatoes (undrained), and enchilada sauce. Bring to a simmer.
• Add black beans, corn, and shredded chicken. Simmer for 15 minutes, allowing the flavours to meld.
• Stir in heavy cream (or sour cream). Season with salt and pepper to taste.
• Ladle soup into bowls and top with your favourite toppings, such as shredded cheese, tortilla chips, avocado, sour cream, cilantro, and lime wedges.

Nutrition Facts

Calories:375

Fat:20g

Fiber:5g

Recipe Info

Category:Soup

Cuisine:Tex-Mex

Equipment You'll Need

Right, to make this quick enchilada soup , you’ll need a large pot or Dutch oven. A decent chopping board and chef's knife is a must.

Measuring cups and spoons, obviously. And a ladle for serving up your masterpiece.

Now, you might be wondering about the difference between white chicken enchilada soup and this one. Well, that usually has a creamy, white sauce base.

This is more of a vibrant, tomato-based affair. Though, you could always add some extra cream if you are feeling fancy!

Ingredients & Equipment: Enchilada Soup, Sorted!

Right, so you want to dive into making this creamy chicken enchilada soup ? Ace! Let's talk about what you'll need, both the good stuff to chuck in and the bits and bobs to actually cook with.

Don't worry, it's all pretty straightforward. I promise, even if you're a total novice, you can nail this chicken enchilada soup recipe .

Main Ingredients for Your Soup Enchilada Masterpiece

Okay, listen up. Ingredient quality matters, especially for that flavour punch! Here's the lowdown on what you need:

Soup Base:

• 1 tbsp (15 ml) olive oil. Go for decent quality stuff. You know, the stuff you'd happily drizzle.
• 1 medium yellow onion, chopped. Should be about 1 cup (150g) .
• 2 cloves garlic, minced. Fresh is best, honestly.
• 1 red bell pepper, chopped. Aim for about 1 cup (150g) .
• 1 jalapeño pepper, seeded and minced. Optional, but if you like a kick... go for it!
• 1 tsp (5 ml) chili powder.
• ½ tsp (2.5 ml) ground cumin.
• ¼ tsp (1.25 ml) smoked paprika. This is the secret weapon, don't skip it.
• 4 cups (950 ml) chicken broth. Low sodium is your friend here, control that salt!
• 1 (14.5 oz / 411g) can diced tomatoes, undrained. Just chuck the whole lot in!
• 1 (10 oz / 283g) can enchilada sauce. Mild, medium, hot... your call. Red or even green chili enchilada soup , whatever floats your boat.
• 1 (15 oz / 425g) can black beans, rinsed and drained. No one likes bean juice in their enchilada soup !
• 1 cup (150g) frozen corn kernels. Easy peasy!
• 2 cups (300g) cooked chicken, shredded. Rotisserie chicken is a lifesaver, innit?
• ½ cup (120 ml) heavy cream. Or sour cream if you fancy a bit of tang.

Toppings Galore (Optional, But Why Would You Skip Them?):

• Shredded cheddar or Monterey Jack cheese
• Crumbled tortilla chips
• Diced avocado
• Sour cream or Greek yogurt
• Chopped fresh cilantro
• Lime wedges

Seasoning: Spice Up Your Life (and Your Soup)

Right, essential spice combo: Chili powder, cumin, smoked paprika. It's that Tex-Mex vibe, you know? If you want more depth, a tiny pinch of cayenne pepper works wonders.

Or a little bit of chipotle powder can do it!

Don't be shy with salt and pepper. Season, taste, adjust. That's how proper Tex-Mex soup recipes are made. If you haven't got smoked paprika, regular paprika will do, but it won't have that smoky depth.

Equipment: Keep It Simple

Honestly, you don't need a load of fancy stuff. Here's what you actually need:

• Large pot or Dutch oven. A good one is a worthwhile investment!
• Cutting board.
• Chef's knife. Keep it sharp!
• Measuring cups and spoons.
• Ladle. For serving that white chicken enchilada soup goodness!

Alternatives? If you haven't got a proper pot, a large saucepan will do in a pinch. Just keep an eye on it. This easy enchilada soup shouldn't be a stressful affair!

Creamy Chicken Enchilada Soup: A Weeknight Winner!

Honestly, who has time for rolling enchiladas during the week? Not me! That's why I adore this Creamy Chicken Enchilada Soup .

It gives you all those amazing enchilada flavours without all the fuss. It is inspired by Tex-Mex soup recipes . Think of it as your express ticket to flavour town.

Did you know that soup consumption increases by almost 30% during the colder months? That's a lot of soup!.

This easy enchilada soup is so simple. Anyone can make it. Even my mate Dave, who can barely boil an egg, nailed it! We're talking minimal effort, maximum flavour.

And cleanup is a breeze. Winner winner, enchilada chicken soup dinner!

Prep Like a Pro: Your Mise en Place

First things first, let's get organized. Chop your onion, garlic, and bell pepper. This is your essential mise en place .

I am a clumsy, and once chopped an onion with gloves, you can imagine what happened!. Open those cans of tomatoes, beans, and enchilada sauce.

Shred your chicken. Rotisserie chicken is a lifesaver here. This is a great quick enchilada soup recipe. Everything in its place makes cooking smooth and fast.

Seriously, it saves you a headache later.

Soup's On: The Cooking Method Deconstructed

1. Heat 1 tablespoon of olive oil in a large pot over medium heat. Sauté the onion, garlic, bell pepper, and jalapeño (if you're feeling brave). Cook until softened, about 5- 7 minutes .
2. Stir in 1 teaspoon chili powder, 1/2 teaspoon cumin, and 1/4 teaspoon smoked paprika. Cook for 1 minute , until fragrant.
3. Pour in 4 cups chicken broth, the can of diced tomatoes (don't drain!), and the enchilada sauce. Bring to a simmer.
4. Add the black beans, corn, and shredded chicken. Simmer for 15 minutes . This lets the flavors get to know each other.
5. Stir in 1/2 cup heavy cream (or sour cream). Season with salt and pepper. Easy peasy!
6. Ladle into bowls. Top with cheese, tortilla chips, avocado, sour cream, cilantro, and lime. Boom!

Pro Tips to Elevate Your Enchilada Soup

Want to take your white chicken enchilada soup game to the next level? If you prefer a Green Chili Enchilada Soup use the green enchilada sauce.

Don't overcook the soup after adding cream. It might curdle! For a thicker soup, blend a cup or two before adding the cream.

One time I accidentally used too much chili powder. Oops! But hey, even mistakes can lead to delicious discoveries!

Recipe Notes for the Best Ever Enchilada Soup

Alright, so you're about to make my Creamy Chicken Enchilada Soup , right? Ace! Honestly, it's so simple, even my cat could probably almost manage it.

I'm joking! But seriously, it's fool proof. However, I’ve got some notes that will take it from good to unbelievable .

Serving Suggestions: Let's Make it Look Amazing!

Presentation matters, right? You know? When dishing up the soup enchilada , think layers! I like to ladle the white chicken enchilada soup into a bowl.

Next I sprinkle with cheese, then a dollop of sour cream, and a few tortilla chips. Top with cilantro. It's so easy! Honestly!

For sides, think light and fresh. A simple salad or some cornbread. Ooooh, have you tried that Mexican Street Corn Salad ? It goes great.

For drinks, iced tea or a light beer is perfection. It is a comforting bowl of quick enchilada soup !

Storage Tips: Keep that Soup Fresh!

Right, so leftovers are a thing in my house. If you've got any white enchilada soup left, cool it completely before putting it in the fridge.

It'll keep for about 3-4 days in a sealed container.

Want to freeze it? Go for it! Just remember to let it thaw in the fridge overnight before reheating. Don't forget, if you use cream, the texture might change slightly after freezing.

To reheat, gently simmer on the stovetop until heated through. Don't boil!. Remember, easy enchilada soup is about ease and speed, it should be enjoyed with love.

Variations: Mix it Up!

Fancy a change? I got you!. For a green chili enchilada soup vibe, use green enchilada sauce instead of red. Also, chuck some roasted poblanos in there - delish!

If you're avoiding dairy, no worries! Just skip the cream or use coconut milk. Taste so good, you won't miss it! Honestly. Enchilada chicken soup recipe is all about flexibility.

Nutrition Basics: Goodness in a Bowl!

Okay, so I'm no nutritionist, but this creamy enchilada soup is pretty good for you. It's packed with protein from the chicken and fibre from the beans and corn.

Plus, it's got loads of vitamins from all those veggies!

Of course, the nutritional information will vary depending on what you throw in, but on average you can expect around 350-400 calories per serving without the toppings.

And who skips the toppings?! Just keep an eye on that sodium, especially if you're using store-bought broth. Embrace this Tex-Mex soup recipes .

Now, go on and make yourself a bowl of this deliciousness!. I promise, you won't regret it. And don't forget to tell me how it turns out!.

I'm here if you need me.