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- 2 tablespoons olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 1 bell pepper (choice of red or green), diced - 2 cups cooked chicken, shredded These main ingredients form the hearty base for your creamy chicken enchilada soup. The olive oil gives a rich flavor. Onion and garlic add depth and aroma. The bell pepper adds crunch and sweetness, while the shredded chicken provides protein and substance. - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) corn, drained - 1 can (14 oz) diced tomatoes with green chilies - 4 cups chicken broth - 1 tablespoon chili powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika These additional ingredients enhance the soup's texture and flavor. Black beans offer fiber and a hearty bite. Corn brings sweetness and brightness. The diced tomatoes with green chilies add heat and tang. Chicken broth ties everything together, while spices build a warm, inviting flavor. - 1 cup cream cheese, softened to room temperature - 1 ½ cups shredded cheddar cheese - Fresh cilantro leaves and lime wedges for garnish Creamy cheese makes the soup rich and velvety. The cheddar cheese adds a sharp, savory note. Fresh cilantro and lime wedges brighten the dish. They also add a fresh finish, perfect for serving. {{ingredient_image_2}} First, grab a large pot and heat 2 tablespoons of olive oil over medium heat. Once the oil glistens, add 1 diced onion and your choice of 1 diced bell pepper. Sauté these for about 5 minutes. You want them to soften but not brown. Then, add 3 minced garlic cloves. Cook this for about 1 minute until the garlic smells great. Next, it’s time to mix in the fun stuff! Add 2 cups of shredded chicken, 1 can of rinsed black beans, 1 can of drained corn, and 1 can of diced tomatoes with green chilies. Pour in 4 cups of chicken broth and sprinkle in 1 tablespoon of chili powder, 1 teaspoon of ground cumin, and 1 teaspoon of smoked paprika. Give it a good stir and bring everything to a gentle boil. Once the soup bubbles, reduce the heat to low. Now, slowly stir in 1 cup of softened cream cheese. Mix well until it melts into the soup, making it rich and creamy. Gradually add 1 ½ cups of shredded cheddar cheese, stirring until it melts. Taste your soup and adjust the salt and pepper as needed. Let it simmer for 5-10 minutes, allowing all the flavors to blend perfectly. To get that creamy texture, let the cream cheese soften first. This step helps it blend better into your soup. When you add it, stir continuously. This keeps lumps from forming and ensures a smooth mix. Always taste the soup before serving. Adjust the seasoning to your liking. If you want a kick, add more spices like chili powder or cumin. This extra heat can make your soup even more exciting. Serving your soup in bright, colorful bowls makes it more appealing. A sprinkle of cilantro on top adds a fresh touch. A lime wedge on the side gives a zesty burst to each bite. This little detail can elevate your dish. Pro Tips Use Rotisserie Chicken: For a quicker preparation, consider using store-bought rotisserie chicken. It saves time and adds a delicious flavor to your soup. Adjust Spice Levels: If you prefer a spicier soup, add diced jalapeños or a splash of hot sauce. You can also adjust the amount of chili powder to suit your taste. Cream Cheese Alternatives: For a lighter option, substitute cream cheese with Greek yogurt or a low-fat cream cheese alternative. This will maintain creaminess with fewer calories. Garnish Creatively: Enhance the presentation by adding toppings like avocado slices, tortilla strips, or a dollop of sour cream along with the cilantro and lime. {{image_4}} For those with dietary needs, there are easy swaps you can use. If you need a gluten-free option, make sure to choose gluten-free broth and check your canned ingredients. Many brands offer gluten-free versions of beans and tomatoes. If you're watching carbs, try using cauliflower instead of beans. Simply blend cooked cauliflower into the soup. It adds creaminess while cutting down on carbs. You can switch up the protein in your soup for variety. Ground turkey works great as an alternative. It stays moist and absorbs flavors well. If you're looking for a plant-based option, tofu is a perfect choice. Just crumble it into the soup for texture. Switching beans or vegetables can also change the taste. Try using pinto beans instead of black beans for a different flavor. Adding zucchini or bell peppers can give your soup extra nutrients and color. To make your soup pop, consider adding more spices. A pinch of cayenne can add heat. Fresh herbs like cilantro or parsley can boost freshness. Experimenting with different types of cheese is also fun. Pepper jack cheese can give a nice kick, or you could stick with a classic like Monterey Jack. Each cheese brings its own unique flavor to the dish. To store leftovers, let the soup cool first. Then, transfer it to an airtight container. Place the container in the fridge. This way, your soup stays fresh for longer. When reheating, use a pot over medium heat. Stir often to ensure even warming. You can also use the microwave, but heat it in short bursts. Stir in between to avoid hot spots. Freezing Creamy Chicken Enchilada Soup is simple. First, let it cool completely. Then, pour the soup into freezer-safe bags or containers. Leave some space for expansion. Seal the bags tightly, removing excess air. When you want to enjoy it, take the soup out of the freezer. Thaw it overnight in the fridge. Reheat it on the stove and stir until warm. In the fridge, this soup lasts for about 3 to 4 days. Keep an eye out for any changes. If you see mold or if it smells sour, throw it away. You want to enjoy every bite safely! You can use a few different options if you need to replace cream cheese. Here are some alternatives: - Sour cream: It gives a similar tangy flavor and creamy texture. - Greek yogurt: This adds protein and a nice tang. Use plain yogurt for the best taste. - Mascarpone cheese: This is rich and creamy but a bit sweeter. If you want vegan options, consider: - Vegan cream cheese: It mimics the texture and taste of regular cream cheese. - Silken tofu: Blend it until smooth to create a creamy base. Yes, you can easily prepare this soup in both a slow cooker and an Instant Pot. For a slow cooker: 1. Sauté the onions, garlic, and bell pepper in a pan. Then, add them to the slow cooker. 2. Add the shredded chicken, beans, corn, tomatoes, and spices. 3. Pour in the broth and mix well. Cook on low for 6-8 hours. 4. Stir in the cream cheese and cheddar cheese about 30 minutes before serving. For the Instant Pot: 1. Use the sauté function to cook the onions, garlic, and bell pepper. 2. Add the chicken, beans, corn, tomatoes, and spices. 3. Pour in the broth and seal the lid. Cook on high pressure for 10 minutes. 4. Release the pressure, then stir in the cream cheese and cheddar cheese. This soup has a nice kick but is not overly spicy. You can adjust the heat level to your taste. - To add more spice, include extra chili powder or diced jalapeños. - If you prefer a milder soup, reduce the chili powder. You can also add a bit of sugar to balance the heat. If you have sensitive palates in your group, consider serving the soup with toppings like sour cream or avocado to cool it down. This blog post shows how to create a tasty Creamy Chicken Enchilada Soup. We discussed the main ingredients, like chicken, beans, and spices, and the step-by-step process for making the soup. You learned tips for improving texture and boosting flavor, plus variations for different diets. Proper storage methods help keep your soup fresh. In summary, this soup is easy to make and adapt to your taste. Enjoy the warmth and flavor it brings to your table!

Creamy Chicken Enchilada Soup

A rich and creamy soup filled with shredded chicken, black beans, corn, and spices, topped with cheese and fresh cilantro.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican
Servings 6
Calories 400 kcal

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper diced (choice of red or green)
  • 2 cups cooked chicken, shredded
  • 1 can black beans, rinsed and drained (15 oz)
  • 1 can corn, drained (15 oz)
  • 1 can diced tomatoes with green chilies (14 oz)
  • 4 cups chicken broth
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 cup cream cheese, softened to room temperature
  • 1.5 cups shredded cheddar cheese
  • to taste salt and freshly cracked black pepper
  • for garnish fresh cilantro leaves and lime wedges

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Once the oil is hot, add the diced onion and bell pepper. Sauté for approximately 5 minutes, or until the vegetables are softened. Add the minced garlic and continue to cook for an additional minute, stirring frequently until the garlic is fragrant.
  • Add the shredded chicken, rinsed black beans, drained corn, diced tomatoes (with their juices), chicken broth, chili powder, ground cumin, smoked paprika, and a pinch of salt and pepper. Mix all ingredients together thoroughly and bring the mixture to a gentle boil.
  • Once the soup is boiling, reduce the heat to low. Slowly stir in the softened cream cheese, ensuring it completely dissolves into the soup, creating a rich and creamy texture.
  • Gradually sprinkle in the shredded cheddar cheese, stirring continuously until the cheese is fully melted and the soup is smooth and well combined.
  • Taste the soup and adjust the seasoning with additional salt and pepper if necessary. Let the soup simmer for an extra 5-10 minutes, allowing the flavors to meld and everything to heat through thoroughly.
  • Serve the soup hot, garnished with a handful of fresh cilantro leaves and a lime wedge on the side for added zest.

Notes

Consider serving the soup in colorful bowls for a vibrant touch. A sprinkle of extra cheddar cheese over the top and a light drizzle of sour cream can enhance both flavor and appearance.
Keyword chicken, creamy, easy, enchilada, soup