Grandma’s Creamy Chicken Enchilada Soup is more than a meal; it’s comfort in a bowl. With rich flavors and a creamy texture, this soup is perfect for cozy nights. You’ll find simple steps and fresh ingredients that make it easy to whip up. Whether you crave warmth or want to impress your friends, this divine dish is a must-try. Let’s dive in and create some delicious memories!
Why I Love This Recipe
- Comforting Flavor: This creamy chicken enchilada soup is like a warm hug in a bowl, perfect for chilly days or cozy nights.
- Quick and Easy:
- Versatile Ingredients: You can easily customize this soup with your favorite veggies or beans, making it a go-to recipe for using up leftovers.
- Family Friendly: With its rich flavors and fun toppings, this soup is sure to please both kids and adults alike!
Ingredients
Complete List of Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 can (4 oz) diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Tortilla chips (for serving)
- Shredded cheese (for topping)
Gathering the right ingredients is key to making Grandma’s creamy chicken enchilada soup. You need good quality olive oil to start. The onions and garlic form a base of flavor as they cook. I love the sweetness of the red bell pepper mixed with the green chilies; they add a nice kick.
Spices bring the dish to life. Cumin, chili powder, and smoked paprika add depth and warmth. Chicken broth is the heart of the soup, blending all the flavors together. Use shredded chicken for a nice texture. Black beans and corn make it hearty and filling.
Don’t forget the heavy cream for that creamy finish! It balances the spice and makes the soup rich. Season with salt and pepper to taste. Finally, add fresh cilantro, shredded cheese, and tortilla chips for that perfect garnish. Each ingredient plays a role in making this dish a family favorite.
Step-by-Step Instructions
Preparation of Vegetables
1. Start by heating olive oil in a large pot over medium heat.
2. Add the diced onion and cook until it turns clear, about 5 minutes.
3. Next, stir in minced garlic and cook for another minute. This brings out the flavor.
4. Now, add the diced red bell pepper and green chilies.
5. Sprinkle in cumin, chili powder, and smoked paprika. Mix well and cook for about 3-4 minutes until the bell peppers soften.
Cooking the Soup
1. Pour in 4 cups of chicken broth.
2. Add the shredded cooked chicken, black beans, and corn. Stir everything to combine.
3. Bring the mixture to a boil.
4. Once it boils, reduce the heat to low and let it simmer for 10-15 minutes. This helps the flavors mix well.
Final Touches
1. Stir in 1 cup of heavy cream. This makes the soup creamy and rich.
2. Season with salt and pepper to taste.
3. Let it simmer for an additional 5 minutes to let the flavors meld.
4. Ladle the soup into bowls and top with shredded cheese and fresh cilantro.
5. Serve hot with tortilla chips on the side for dipping or crumbling on top for added crunch.
Tips & Tricks
Making It Extra Creamy
To make this soup even creamier, you can try a few options. First, use half-and-half instead of heavy cream for a lighter touch. You can also add cream cheese. Blend it into the soup for a rich taste. If you want a thicker soup, let it simmer longer. This helps it reduce and thicken naturally.
Flavor Enhancements
Fresh herbs can change the flavor. Try adding chopped cilantro or parsley right before serving. This gives a fresh kick. You can also add spices for more heat. A pinch of cayenne pepper or some diced jalapeños can spice things up. Adjust these to fit your taste.
Presentation Ideas
Garnishing makes the soup look appealing. Sprinkle some shredded cheese on top. Add a few cilantro leaves for color. For a fun touch, serve with tortilla chips. You can put them on the side for dipping or crush them on top for a crunchy bite. Enjoy making your soup look as good as it tastes!
Pro Tips
- Use Rotisserie Chicken: For a quicker preparation, use rotisserie chicken. It adds flavor and significantly reduces cooking time.
- Customize the Heat: Adjust the spice level by adding more chili powder or fresh jalapeños if you prefer a spicier soup.
- Make it Ahead: This soup tastes even better the next day! Make it in advance and store it in the refrigerator to let the flavors develop.
- Garnish with Freshness: Enhance the flavor with fresh lime juice or avocado slices as a garnish for a refreshing touch.
Variations
Vegetarian Option
You can easily make this soup vegetarian. Instead of chicken, try using tofu.
- Substituting chicken with tofu: Choose firm tofu for a good texture. Dice it and sauté it just like the chicken. This keeps it flavorful and hearty.
- Adding more vegetables: You can include extra veggies like zucchini, carrots, or spinach. These not only add color but also boost nutrition.
Spicy Version
If you like heat, this soup can turn up the spice.
- Incorporating jalapeños: Add chopped jalapeños when you sauté the onions. This gives a nice kick right from the start.
- Using hotter chili powder: Instead of regular chili powder, use a hotter variety. This will elevate the spice level to your liking.
Different Protein Choices
You can switch up the protein based on your taste or what you have.
- Turkey or beef variations: Ground turkey or beef works great in this soup. Just brown it before adding other ingredients.
- Seafood alternatives: Shrimp or fish can also be delicious. Add them towards the end, cooking just until done to avoid overcooking.
Storage Info
How to Store Leftovers
To keep your soup fresh, store it in an airtight container. Make sure to cool it to room temperature first. Place it in the fridge if you plan to eat it within three days. For longer storage, you can freeze the soup. Just use freezer-safe containers. Leave some space at the top, as the soup will expand when frozen.
Reheating Instructions
When reheating, use a pot on low heat. This method helps keep the flavors intact. Stir the soup often to avoid sticking. If the soup looks thick, add a splash of chicken broth or water. This will help restore the creaminess. You want that rich texture back! For the best taste, avoid using the microwave if possible.
FAQs
Can I use rotisserie chicken?
Yes, rotisserie chicken is great! It saves time and adds flavor. You simply shred it and stir it into the soup. The spices in the chicken mix well with the soup. Plus, it makes cooking easier. You get a tasty meal in no time!
How to make this soup gluten-free?
To make this soup gluten-free, use gluten-free chicken broth. Check labels for any gluten-containing ingredients. Most spices, like cumin and chili powder, are naturally gluten-free. You can also use corn tortillas instead of regular ones for a crunchy topping. This way, everyone can enjoy the soup!
What can I serve with Chicken Enchilada Soup?
You can serve this soup with tortilla chips for crunch. A side salad adds freshness. You might also try cornbread for a sweet touch. Sliced avocado or lime wedges make great toppings. These sides enhance the soup’s flavors and make it a complete meal!
This blog post covered how to make a delicious Chicken Enchilada Soup. We explored the key ingredients, like chicken broth and black beans, and the simple steps to prepare and cook it. I shared tips to make it creamy and flavorful, along with exciting variations and storage advice.
Now, you have everything you need to create your own amazing soup. Dive in and enjoy this warm, tasty dish that brings joy to every bow
Grandma’s Creamy Chicken Enchilada Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper diced
- 1 can (4 oz) diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 cup heavy cream
- to taste salt and pepper
- for garnish fresh cilantro, chopped
- for serving tortilla chips
- for topping shredded cheese
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion and sauté until transparent, about 5 minutes.
- Stir in minced garlic and cook for an additional minute until fragrant.
- Add the diced red bell pepper, green chilies, cumin, chili powder, and smoked paprika. Mix everything well and cook for about 3-4 minutes until the bell peppers are softened.
- Pour in the chicken broth, followed by the shredded cooked chicken, black beans, and corn. Stir to combine and bring the mixture to a boil.
- Once boiling, reduce the heat to low and let the soup simmer for 10-15 minutes, allowing the flavors to meld.
- Stir in the heavy cream and season with salt and pepper to taste. Let it simmer for an additional 5 minutes.
- Ladle the soup into bowls and top with shredded cheese and fresh cilantro.
- Serve hot with tortilla chips on the side for dipping or crumbling on top for added crunch.
