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After years of making regular enchiladas I decided to turn those amazing flavors into the most comforting soup ever. This creamy chicken enchilada soup has become our family's go to comfort meal. The combination of tender shredded chicken beans and my special blend of spices creates pure magic in a bowl. My kitchen fills with the most incredible aroma while it simmers.
What Makes This Soup Special
Every spoonful of this soup brings together creamy comfort with a perfect Tex Mex kick. I love making it on busy weeknights because it comes together so easily but tastes like it simmered all day. The combination of tender chicken and beans makes it filling enough for my hungry teenagers. Plus the leftovers taste even better the next day.
What You Need From The Kitchen
- Butter or Ghee: For a rich base, substitute with avocado oil for a healthier twist.
- Onion: Use white sweet onions for a mild flavor.
- Celery, Carrot, Red Bell Pepper: Fresh veggies for a nutritious and flavorful base.
- Beans: Red kidney beans and black beans for texture and protein.
- Seasonings: Ground cumin, chili powder, and dried oregano for Tex-Mex flavors.
- Garlic: Use fresh cloves for robust flavor.
- Diced Fire-Roasted Tomatoes: A smoky and tangy addition.
- Tomato Paste: For a rich tomato base.
- Sweet Corn: Use fresh, frozen, or canned corn.
- Shredded Cooked Chicken: Pre-cooked or rotisserie chicken works best.
- Low-Sodium Chicken Broth: Use homemade or store-bought for the soup base.
- Mexican Shredded Cheese Blend: Adds creamy richness when garnishing.
- Salt and Pepper: To taste.
How to Make It
- Sauté the Veggies
- In a large pot, melt butter over medium heat. Add diced onions, celery, carrot, and bell peppers. Cook until softened, about 5-7 minutes.
- Add Garlic and Spices
- Stir in minced garlic, chili powder, cumin, and oregano. Cook for another 2 minutes until fragrant.
- Build the Base
- Add fire-roasted tomatoes, tomato paste, beans, corn, and shredded chicken. Pour in chicken broth and stir well to combine.
- Simmer
- Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 20 minutes, stirring occasionally.
- Finish and Serve
- Season with salt and pepper to taste. Ladle into bowls and garnish with shredded cheese, fresh cilantro, or tortilla strips.
Tips for the Perfect Bowl
Adding lime juice just before serving brightens up the flavors beautifully. For extra spice, my husband always sprinkles red chili flakes on his bowl. Tortilla strips or crushed tortilla chips add a great crunch on top. If you’re looking to make it even heartier, add cooked rice or quinoa before serving.
Make Ahead and Store
This soup is perfect for meal prepping! Make a big batch, let it cool, and store it in an airtight container. It keeps well in the fridge for 3 days or in the freezer for up to 3 months. When reheating, add a splash of broth or cream to bring back the rich consistency.
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Customize Your Soup
For a vegetarian version, swap the chicken with extra beans or diced sweet potatoes. My kids love it when I add a handful of shredded cheddar on top. If you’re short on time, canned diced tomatoes and store-bought broth work wonderfully.
What to Serve With It
In our house, this soup always pairs with freshly baked cornbread or warm tortillas. On special occasions, I make a quick Mexican street corn salad on the side. A dollop of sour cream or guacamole takes this soup to the next level.
Why You’ll Love This Soup
It’s creamy, comforting, and packed with bold Tex-Mex flavors. My family loves how versatile it is, and I love how easy it is to make. It’s perfect for busy weeknights or cozy weekends at home. Everyone who tries it asks for the recipe!
Easy Cleanup Tips
Use a non-stick pot to make cleaning a breeze. I usually prep my ingredients in advance, which saves time and mess. If you’re short on pots, sauté the veggies and simmer the soup in the same large pot—it’s all about simplifying!
More Soup Ideas
Love this recipe? Try my creamy tomato basil soup for another comforting favorite. Or, for something lighter, my lemon chicken orzo soup is perfect for springtime. Soups are such a versatile meal—they’re great for feeding a crowd or meal prepping for the week!
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Frequently Asked Questions
- → Can I use different types of chicken?
- Yes, you can use rotisserie chicken, leftover chicken, ground chicken, or even turkey. Using rotisserie chicken is a great time-saver for this recipe.
- → How long can I store this soup?
- The soup keeps well in the fridge for 5-7 days. You can also freeze it for up to 3-4 months in an airtight container.
- → What toppings go well with this soup?
- Mexican shredded cheese is recommended, but you can also add sour cream, diced avocado, fresh cilantro, or crushed tortilla chips.
- → Can I substitute the cooking oil?
- Yes, you can use butter, ghee, avocado oil, olive oil, or vegetable oil. Any of these options work well in the recipe.
- → What type of corn can I use?
- The recipe works well with fresh, frozen, or canned corn. Choose whichever option is most convenient for you.