Creamy Chicken Enchilada Soup Recipe
This Chicken Enchilada Soup Recipe is a comforting and flavorful dish that combines the richness of creamy textures with the bold flavors of Mexican cuisine. Perfect for a quick weeknight dinner, this easy chicken soup recipe is not only delicious but also healthy, making it a great option for meal prep.
With its high protein content and family-friendly appeal, this healthy enchilada soup is ideal for those looking for nutritious options. Whether you prefer a one pot chicken soup for minimal cleanup or a slow cooker enchilada soup for convenience, this recipe fits the bill.
Warm and Inviting Comfort
There’s something incredibly soothing about a warm bowl of creamy chicken enchilada soup. This dish brings together the rich textures of cream and the bold flavors of Mexican cuisine, making it a perfect choice for a cozy meal.
With colorful ingredients like black beans and corn, this soup is not only visually appealing but also packed with nutrition. It’s an ideal option for those seeking healthy enchilada soup that doesn’t compromise on taste.
Whether you’re looking for a quick weeknight dinner or a comforting meal to share with family, this creamy chicken enchilada soup fits the bill. Its high protein content makes it a great addition to any meal prep plan, ensuring you have delicious, nutritious options ready to go.
Ingredients That Shine
The combination of tender chicken, black beans, and corn creates a delightful medley of flavors and textures. Each ingredient plays a vital role in making this soup a standout dish.
Using a blend of spices, including cumin and chili powder, adds depth to the soup, while the heavy cream or coconut milk contributes to its creamy consistency.
For those who prefer a lighter option, substituting with coconut milk can still yield a satisfying result. This flexibility makes it an excellent choice for various dietary needs, including gluten-free options.
Quick and Easy Preparation
This creamy chicken enchilada soup is designed for convenience, taking just about 30 minutes from start to finish.
Begin by cooking the chicken with onions and spices, allowing the flavors to meld beautifully. Once the chicken is cooked, shredding it is a breeze, and returning it to the pot with the remaining ingredients is simple.
For those who prefer a hands-off approach, this recipe can easily be adapted into a slow cooker enchilada soup. Just set it and forget it, making it perfect for busy days.
Garnishing for Flavor
Presentation plays a key role in making this soup even more enjoyable. Topping the soup with shredded cheese and fresh cilantro adds a burst of flavor and color.
A squeeze of lime juice enhances the overall taste, bringing a refreshing brightness to the dish.
Serving this soup with lime wedges on the side not only looks appealing but also allows everyone to customize their bowl to their liking.
Perfect for Any Occasion
This creamy chicken enchilada soup is versatile enough for various occasions, whether it’s a family dinner or a gathering with friends.
Its comforting nature makes it a go-to choice for those chilly evenings when you crave something warm and satisfying.
As a family-friendly soup idea, it caters to both adults and kids, ensuring everyone leaves the table happy.
Meal Prep and Storage
This soup is an excellent candidate for meal prep, allowing you to make a large batch and enjoy it throughout the week.
Store leftovers in airtight containers in the refrigerator, and simply reheat when you’re ready to enjoy another bowl.
With its high protein content, this soup not only satisfies hunger but also supports your nutrition goals, making it a smart choice for anyone looking to maintain a healthy lifestyle.
Easy Chicken Enchilada Soup Recipe
This creamy chicken enchilada soup features tender chicken, black beans, corn, and a blend of spices simmered in a rich broth. It takes about 30 minutes to prepare and serves 6 people, making it a perfect choice for family-friendly soup ideas.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (10 oz) enchilada sauce
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup heavy cream or coconut milk for a lighter option
- 1 cup shredded cheese (cheddar or Mexican blend)
- Chopped cilantro for garnish
- Lime wedges for serving
Instructions
- Cook the Chicken: In a large pot, add the chicken breasts, onion, garlic, cumin, chili powder, salt, and pepper. Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 15-20 minutes until the chicken is cooked through.
- Shred the Chicken: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
- Add Remaining Ingredients: Stir in the black beans, corn, enchilada sauce, and heavy cream. Simmer for an additional 5-10 minutes until heated through.
- Serve: Ladle the soup into bowls and top with shredded cheese, chopped cilantro, and a squeeze of lime juice. Enjoy hot!
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutrition Information
- Servings: 6 bowls
- Calories: 320kcal
- Fat: 18g
- Protein: 30g
- Carbohydrates: 18g
