This creamy enchilada soup is like a warm hug in a bowl! Packed with chicken, black beans, and cheesy goodness, it’s super hearty and perfect for chilly nights.
Honestly, who doesn’t love a soup that tastes like a cheesy enchilada? I could eat this stuff every week. Don’t forget to top it with some crunchy tortilla chips for extra fun! 😋
Key Ingredients & Substitutions
Olive Oil: This is perfect for sautéing, but if you’re out, you can use vegetable or canola oil. For a richer flavor, try using avocado oil instead!
Onion: Diced yellow onion is great here, but if you prefer a sweeter taste, use red onion. You can even skip it altogether if you’re not a fan.
Spices: Ground cumin, chili powder, and smoked paprika are key for flavor. Don’t have smoked paprika? Regular paprika will do, though you’ll miss that smoky touch. For a milder soup, skip the cayenne.
Chicken Broth: For a lighter version, use low-sodium chicken broth. You can also substitute vegetable broth for a vegetarian option.
Heavy Cream: While it makes the soup creamy, you can substitute it with half-and-half or coconut milk for a dairy-free option.
Cheese: I love using shredded cheddar or a Mexican blend, but for something different, try pepper jack for a spicy kick!
How Do I Get the Creamiest Texture?
The key to creamy enchilada soup is all in the mixing process. When adding the heavy cream and cheese, make sure your soup is simmering but not boiling to prevent curdling.
- After simmering the soup, reduce the heat to low before stirring in the cream and cheese.
- Mix well until the cheese melts completely, creating that luscious texture you want.
- For an even creamier feel, use an immersion blender to blend some of the soup before adding the cream.
How to Make Creamy Enchilada Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional for heat)
- 4 cups chicken broth
- 1 (10 oz) can red enchilada sauce
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen corn
- 2 cups cooked shredded chicken (rotisserie chicken works great)
- 1 cup heavy cream (or half-and-half for lighter soup)
- Salt and pepper to taste
- 1 cup shredded cheddar cheese or Mexican blend cheese
- 1 avocado, sliced
- Fresh cilantro, chopped (for garnish)
- Optional toppings: Sour cream, tortilla chips, lime wedges
How Much Time Will You Need?
This creamy enchilada soup takes about 30 minutes to prepare and cook. In no time, you’ll have a warm and hearty meal ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Onion:
Start by heating the olive oil in a large pot over medium heat. Once hot, add the diced onion and sauté for about 3-4 minutes until it becomes soft and translucent.
2. Add Spices:
Next, toss in the minced garlic, ground cumin, chili powder, smoked paprika, and cayenne pepper (if using). Stir everything together and cook for another minute to let those delicious aromas fill your kitchen.
3. Combine Liquids:
Pour the chicken broth and enchilada sauce into the pot, mixing well to combine all those flavors.
4. Add the Good Stuff:
Add in the black beans, frozen corn, and shredded chicken to the pot. Bring the soup to a gentle simmer and let it cook for about 10 minutes. This allows all the flavors to blend beautifully!
5. Make it Creamy:
Slowly stir in the heavy cream and shredded cheese until melted and incorporated. Give the soup a taste, and add salt and pepper as needed, adjusting to your liking.
6. Serve and Garnish:
Your soup is almost ready! Ladle it into bowls and top with sliced avocado, fresh cilantro, and any additional cheese if you wish.
7. Finish with Toppings:
Enhance your soup further with optional toppings like a dollop of sour cream, crunchy tortilla chips, or a squeeze of fresh lime juice for a zingy kick!
Enjoy every spoonful of your creamy enchilada soup!
Can I Use Frozen Chicken in This Recipe?
Yes, you can! If using frozen chicken, make sure to thaw it completely before cooking. The best way to do this is to leave it in the fridge overnight or use a sealed plastic bag submerged in cold water. Once thawed, shred the chicken and add it to the soup.
Can I Make This Soup Vegetarian?
Absolutely! To make a vegetarian version, simply substitute the chicken with additional black beans or your favorite veggies. Replace the chicken broth with vegetable broth and consider using a creamy plant-based option like coconut milk instead of heavy cream.
How Do I Store Leftovers?
Leftover soup can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally for even heating. If it thickens too much, just add a little extra broth to thin it out.
Can I Freeze This Soup?
Yes, you can freeze creamy enchilada soup! Just make sure to let it cool completely before transferring it to a freezer-safe container. It should keep well for up to 3 months. When you’re ready to enjoy it again, thaw it in the fridge overnight and reheat on the stove.
