This Creamy Enchilada Soup is a warm hug in a bowl! It’s loaded with tender chicken, flavorful spices, and a creamy base that will make your taste buds dance.
I like to top mine with crispy tortilla strips and a sprinkle of cheese for that extra yum! It’s perfect for cozy evenings or when you need a little spice in your life. 🌶️
Key Ingredients & Substitutions
Olive Oil: This is great for sautéing and adds a nice depth. If you’re out, you can use canola or avocado oil instead. They all work well for cooking!
Onion: A medium onion adds flavor and sweetness. If you prefer milder onion, green onions or shallots can be a delicious substitute.
Garlic: Fresh garlic is the best choice for its strong flavor. In a pinch, garlic powder can be used—just 1/4 teaspoon per clove will do.
Chicken: I love using rotisserie chicken for convenience. If you want a vegetarian version, replace it with cooked chickpeas or tofu for protein.
Heavy Cream: This makes the soup creamy. You can substitute with half-and-half or coconut milk for a lighter or non-dairy option respectively.
How Do You Make Sure Your Soup Has Loads of Flavor?
Building flavor is the key to a great soup! Start by sautéing the onions and spices together; this lifts their flavors and sets a tasty base. Follow these steps:
- Heat the oil before adding onions to get that perfect caramelization.
- Add spices with the garlic, allowing them to cook just a minute. This helps release their essential oils.
- Simmer the soup to meld flavors! Let it sit for those 10-15 minutes after adding chicken and beans. It makes a huge difference.
By layering your flavors this way, you’ll end up with a soup that’s bursting with goodness!
Creamy Enchilada Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 4 cups chicken broth
- 1 can (10 oz) red enchilada sauce
- 2 cups cooked shredded chicken (rotisserie chicken works well)
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 cup heavy cream (or half-and-half for a lighter version)
- Salt and pepper to taste
- 1 cup shredded sharp cheddar cheese
Optional Toppings:
- Sliced avocado
- Fresh cilantro, chopped
- Lime wedges
- Extra shredded cheese
- Tortilla strips or crushed tortilla chips
How Much Time Will You Need?
This delicious soup requires about 10 minutes of prep time and 30 minutes of cooking time. So, in about 40 minutes, you’ll have a warm, comforting bowl of creamy enchilada soup ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion and sauté until it becomes soft and translucent, which should take about 4-5 minutes. Then, add the minced garlic, ground cumin, chili powder, and smoked paprika. Stir everything together and let it cook for another minute so those flavors can really blend!
2. Add the Broth and Sauce:
Pour in the chicken broth and red enchilada sauce. Stir gently to combine all the ingredients. Bring your mixture to a boil; this will get the soup bubbling and oh-so-tempting!
3. Introduce the Hearty Ingredients:
Now, add the shredded chicken, kidney beans, and corn to your bubbling pot. Reduce the heat to low and let the soup simmer for about 10-15 minutes. This will allow all those delicious flavors to meld together, making your soup even tastier.
4. Make It Creamy:
Time to finish it off! Stir in the heavy cream and shredded cheddar cheese until the cheese has melted and the soup is beautifully creamy. Taste your soup and season with salt and pepper as needed. If you like it a little spicier, feel free to add a sprinkle of cayenne pepper too!
5. Serve and Enjoy:
Turn off the heat and ladle your delicious soup into bowls. Don’t forget to add your favorite toppings like sliced avocado, fresh cilantro, extra cheese, tortilla strips, and a squeeze of lime juice for that fresh kick. Enjoy your cozy bowl of creamy enchilada soup!
This creamy enchilada soup is rich, spicy, and filled with hearty textures from the beans, corn, and chicken. The toppings add freshness and crunch, making every spoonful a delight. Enjoy and share with friends and family!
Can I Use Different Beans in This Soup?
Absolutely! While kidney beans add a nice touch, you can substitute them with black beans, pinto beans, or even chickpeas based on your preference. Just make sure to rinse and drain canned beans before adding them to the soup.
How Can I Make This Soup Vegetarian?
To make this soup vegetarian, simply omit the chicken and replace the chicken broth with vegetable broth. You can add more beans or some diced vegetables like bell peppers and zucchini for added flavor and texture!
Can I Freeze This Soup?
Yes, this soup freezes well! Allow it to cool completely, then transfer it to an airtight container or freezer bag. It can be frozen for up to 3 months. When you’re ready to enjoy it, thaw in the fridge overnight and reheat on the stove over low heat.
How Can I Adjust the Spice Level?
If you prefer a milder soup, reduce the amount of chili powder and skip the smoked paprika. For more heat, you can add diced jalapeños or even cayenne pepper to suit your taste. You can also serve the soup with hot sauce on the side for those who like it spicy!
