Welcome back to my kitchen! Today, I’m excited to share a comforting and flavorful Chicken Enchilada Soup recipe. This soup is perfect for those chilly days when you need something warm and satisfying. It’s packed with Tex-Mex flavors, easy to make, and sure to become a staple in your household. Let’s get started!
Ingredients:
- For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chiles (like Rotel)
- 1 can (10 oz) enchilada sauce
- 2 cups cooked, shredded chicken (rotisserie chicken works great)
- 4 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- For Garnish:
- Fresh cilantro, chopped
- Sliced avocado
- Sour cream
- Tortilla strips or crushed tortilla chips
- Lime wedges
Instructions:
- Sauté the Vegetables:
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and red bell pepper, and sauté until softened, about 5 minutes.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Add the Spices:
- Stir in the chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook for 1 minute to toast the spices.
- Combine the Ingredients:
- Pour in the chicken broth, black beans, corn, diced tomatoes with green chiles, and enchilada sauce. Stir to combine.
- Add the shredded chicken and bring the soup to a simmer. Let it cook for about 15-20 minutes to allow the flavors to meld together.
- Add the Cream Cheese:
- Reduce the heat to low and stir in the softened cream cheese until fully melted and incorporated into the soup.
- Finish with Cheese:
- Stir in the shredded cheddar cheese until melted and the soup is creamy.
- Serve:
- Ladle the soup into bowls and garnish with fresh cilantro, sliced avocado, a dollop of sour cream, tortilla strips, and a squeeze of lime juice.
FAQs
Q: Can I make this soup in a slow cooker? A: Yes, you can! Sauté the onions, bell pepper, and garlic in a skillet first, then transfer them to the slow cooker. Add the remaining ingredients (except the cream cheese and cheddar cheese) and cook on low for 6-8 hours or on high for 3-4 hours. Stir in the cream cheese and cheddar cheese about 30 minutes before serving.
Q: How do I store leftover soup? A: Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over medium heat or in the microwave until warmed through.
Q: Can I freeze chicken enchilada soup? A: Absolutely! Let the soup cool completely, then transfer it to freezer-safe containers or bags. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Q: What can I use instead of cream cheese? A: If you prefer a lighter option, you can use Greek yogurt or sour cream instead of cream cheese. Just stir it in at the end of cooking.
Q: Can I use different beans or vegetables? A: Yes, feel free to customize the soup to your liking. You can use pinto beans instead of black beans, or add other vegetables like zucchini or carrots.
Q: How can I make the soup spicier? A: To add more heat, you can use a spicier enchilada sauce, add a diced jalapeño with the onions and bell pepper, or sprinkle in some cayenne pepper with the other spices.
I hope you enjoy making and savoring this delicious Chicken Enchilada Soup! If you have any other questions or tips, feel free to leave a comment below. Happy cooking! 🍲