How to Make Easy Creamy Chicken Enchilada Soup
Gather around fellow foodies, because today we’re going to dive into a delicious and oh-so-satisfying recipe for Easy Creamy Chicken Enchilada Soup. This hearty and flavorful soup is the perfect dish to warm your soul on a chilly evening. Plus, it’s super easy to make! So let’s roll up our sleeves and get cooking!
Ingredients:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can diced green chilies
- 1 can black beans, rinsed and drained
- 1 can corn, drained
- 1 can enchilada sauce
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions:
- Start by cooking the chicken breasts. Season them with salt and pepper, then cook them in a skillet over medium heat with olive oil until they are browned and cooked through. Remove the chicken from the skillet and let it cool before shredding it into bite-sized pieces.
- In the same skillet, add the diced onion and minced garlic. Sauté them until they are soft and fragrant, about 2-3 minutes.
- Add the diced green chilies, black beans, and corn to the skillet. Stir everything together and let it cook for another 2 minutes.
- Pour in the enchilada sauce and chicken broth, then add the shredded chicken back into the pot. Stir in the cumin and chili powder, and season with salt and pepper to taste.
- Reduce the heat to low and let the soup simmer for about 15-20 minutes, allowing all the flavors to meld together.
- Finally, stir in the heavy cream and let the soup simmer for an additional 5 minutes.
- Once the soup is ready, ladle it into bowls and garnish with your choice of toppings such as shredded cheese, diced avocado, and chopped cilantro.
There you have it! A simple and delightful recipe for Easy Creamy Chicken Enchilada Soup. This soup is an absolute crowd-pleaser and is sure to become a family favorite in no time. Serve it with warm tortillas or crispy tortilla chips for an extra special touch. Trust us, one spoonful of this soup and you’ll be in culinary heaven!
So what are you waiting for? Head to the kitchen and whip up this deliciousness tonight. Your taste buds will thank you!
Want to share your own recipe for Easy Creamy Chicken Enchilada Soup or discuss tips and tricks? Head over to the Recipe Sharing forum and join the conversation!
FAQ:
How long does it take to make Creamy Chicken Enchilada Soup?
The total cooking time for this recipe is approximately 30 minutes. It is a quick and easy option for a delicious meal.
Can I use pre-cooked chicken for this recipe?
Absolutely! If you have pre-cooked chicken on hand, you can easily shred or chop it and add it to the soup towards the end of the cooking process. This will reduce the cooking time and make it even more convenient.
Can I make this soup ahead of time?
Yes, you can make this soup ahead of time. Simply prepare the soup as instructed and let it cool down before storing it in an airtight container. It will last in the refrigerator for up to 3 days. When you’re ready to serve, you can reheat it on the stovetop or in the microwave.
Can I substitute the chicken with another protein?
Certainly! While chicken is the traditional protein choice for chicken enchilada soup, you can substitute it with cooked ground beef, turkey, or even shrimp. Adjust the cooking time accordingly to ensure the meat is fully cooked.
Can I make this soup spicy?
Yes, you can customize the spice level of the soup based on your preference. If you enjoy a mild heat, use a regular enchilada sauce. For a spicier version, you can opt for a hot enchilada sauce or add additional spices such as chili powder or cayenne pepper.
Can I use homemade enchilada sauce instead of store-bought?
Absolutely! Making your own enchilada sauce can add a homemade touch and unique flavor to the recipe. If you have a favorite enchilada sauce recipe, feel free to use it instead of store-bought. Just ensure that you have around 2 cups of sauce for this soup recipe.
Can I freeze the Creamy Chicken Enchilada Soup?
Yes, you can freeze this soup for later consumption. Allow the soup to cool completely, then transfer it to freezer-safe containers or bags. It will stay fresh in the freezer for up to 3 months. When ready to enjoy, thaw it overnight in the refrigerator and reheat it on the stovetop or in the microwave.
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