Creamy Chicken Enchilada Soup Recipe
This Creamy Chicken Enchilada Soup Recipe is a delightful Mexican-inspired dish that combines tender chicken, flavorful spices, creamy cheese, and a touch of heat to create a truly satisfying meal. Whether you’re seeking classic enchilada flavors or a comforting bowl of soup, this recipe promises to warm you up on a chilly day.
Equipment
- Large pot
- Wooden spoon
- Knife
- Cutting Board
- Ladle
- Soup bowls
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts, diced
- 1 small onion diced
- 2 cloves garlic minced
- 1 can 10 oz red enchilada sauce
- 1 can 14 oz diced tomatoes
- 1 can 4 oz diced green chilies
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup heavy cream
- 2 cups shredded Monterey Jack cheese
- Tortilla strips avocado, cilantro, and lime wedges for garnish
Instructions
- Heat olive oil in a large pot over medium heat and cook the diced chicken until it’s no longer pink and cooked through, creating a flavorful base for the soup.
- Sauté the diced onion and minced garlic until fragrant, enhancing the aromatic profile of the dish and adding depth to the soup’s flavor.
- Add the red enchilada sauce, diced tomatoes, green chilies, chicken broth, ground cumin, chili powder, salt, and pepper to the pot, ensuring a harmonious blend of flavors in the soup.
- Let the soup simmer for about 20 minutes, allowing the flavors to meld together and the chicken to absorb the delicious seasonings.
- Lower the heat to a gentle simmer and slowly stir in the heavy cream and shredded Monterey Jack cheese until the cheese is fully melted, resulting in a luxuriously creamy texture.
- Serve the hot creamy chicken enchilada soup in bowls, garnishing each with tortilla strips, avocado slices, fresh cilantro, and a squeeze of lime for a refreshing burst of flavor.
Video
Notes
To add extra heat, sprinkle some red pepper flakes or a dash of hot sauce.
Substitute shredded rotisserie chicken for a quicker version.
For a thicker soup, mix a tablespoon of cornstarch with a bit of water and stir it into the soup.
Make it vegetarian by using vegetable broth and adding extra veggies like bell peppers and corn.
Freeze leftovers in individual portions for easy reheating on busy days.
Substitute shredded rotisserie chicken for a quicker version.
For a thicker soup, mix a tablespoon of cornstarch with a bit of water and stir it into the soup.
Make it vegetarian by using vegetable broth and adding extra veggies like bell peppers and corn.
Freeze leftovers in individual portions for easy reheating on busy days.