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Creamy Chicken Enchilada Soup Recipe

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Creamy Chicken Enchilada Soup Like Mother, Like Daughter
Creamy Chicken Enchilada Soup Like Mother, Like Daughter from lmld.org

Description

This creamy chicken enchilada soup is a perfect dish for a cold day. It's a hearty and flavorful soup that's easy to prepare and packed with nutritious ingredients. This soup recipe is a great way to use up leftover chicken. The combination of chicken, cheese, and enchilada sauce creates a delicious and comforting soup that will satisfy your taste buds.

Prep Time

Preparing this soup will take you about 20 minutes. This includes chopping all the vegetables and shredding the chicken.

Cook Time

The soup will need to simmer for about 30 minutes on the stove.

Ingredients

  • 1 tablespoon of olive oil
  • 1 onion, chopped
  • 3 cloves of garlic, minced
  • 2 tablespoons of flour
  • 1 teaspoon of ground cumin
  • 1 teaspoon of chili powder
  • 4 cups of chicken broth
  • 1 can of diced tomatoes
  • 1 can of black beans, drained and rinsed
  • 1 can of corn, drained
  • 1 can of enchilada sauce
  • 2 cups of cooked chicken, shredded
  • 1 cup of shredded cheddar cheese
  • Salt and pepper to taste
  • Cilantro and avocado for garnish (optional)

Equipment

  • A large pot or Dutch oven
  • A cutting board and knife
  • A can opener
  • A ladle

Method

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the onion and garlic and sauté until soft and fragrant.
  3. Sprinkle the flour, cumin, and chili powder over the onions and garlic and stir to combine.
  4. Pour in the chicken broth, diced tomatoes, black beans, corn, and enchilada sauce. Stir to combine.
  5. Bring the soup to a simmer and cook for 20 minutes.
  6. Add the shredded chicken and cheddar cheese to the pot and stir to combine.
  7. Continue to simmer the soup for another 10 minutes, or until the cheese is melted and the soup is heated through.
  8. Season with salt and pepper to taste.
  9. Garnish with cilantro and avocado if desired.
  10. Serve hot.

Notes

This soup can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for up to 3 months. To reheat, simply warm the soup on the stove over medium heat until heated through.

Nutrition Info

This recipe yields approximately 6 servings. The nutrition information per serving is as follows:
  • Calories: 385
  • Protein: 30g
  • Fat: 18g
  • Carbohydrates: 27g
  • Fiber: 6g
  • Sodium: 1130mg

Recipes FAQ

Can I use rotisserie chicken instead of cooking my own? Yes! Using pre-cooked rotisserie chicken is a great way to save time in this recipe. Simply shred the chicken and add it to the soup as directed. Can I make this soup vegetarian? Absolutely! Simply swap the chicken broth for vegetable broth and omit the chicken. You can also add additional vegetables, such as diced bell peppers or zucchini, to the soup for added flavor and nutrition. Can I use a slow cooker to make this soup? Yes! Simply combine all the ingredients in a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.

Recipe Tips

  • Top the soup with crushed tortilla chips or strips for added crunch.
  • Add a dollop of sour cream or Greek yogurt for extra creaminess.
  • For a spicier soup, add a diced jalapeño or a pinch of cayenne pepper.
  • Use a high-quality enchilada sauce for the best flavor.

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