Introduction to Creamy Chicken Enchilada Soup
Homemade soup can be a game changer for young professionals navigating busy schedules. Think about it: after a long day at work, nothing beats the comfort of a warm, delicious meal ready in just 35 minutes. Our Creamy Chicken Enchilada Soup not only satisfies your cravings for hearty flavors but also allows you to whip up a wholesome dish without sacrificing precious time or money.
Making this soup gives you the chance to use fresh, nutritious ingredients, sidestepping the often overly salty or fat-laden options found in store-bought varieties. With a rich blend of chicken, beans, and vibrant veggies, this dish fits into a balanced diet while being irresistibly tasty.
Plus, this creamy concoction is incredibly versatile. Feel free to swap ingredients based on your preferences—like using leftover rotisserie chicken or adding a dash of your favorite hot sauce for some extra heat.
For young professionals seeking to enhance their culinary game, mastering this simple yet flavorful Creamy Chicken Enchilada Soup will not only impress your friends but also make dinner prep a breeze. Why settle for takeout when you can enjoy homemade goodness that nourishes your body and soul?
Ingredients for Creamy Chicken Enchilada Soup
Creating a creamy chicken enchilada soup requires a medley of vibrant ingredients that blend together to form a delightful and mouthwatering dish. Here’s a breakdown of the essential ingredients that will take your soup from ordinary to extraordinary:
Essential Ingredients for a Flavorful Soup
- Butter or Ghee: A tablespoon of either adds a rich foundation for sautéing your veggies.
- Fresh Aromatics: Diced medium onion, sliced celery, thinly sliced carrot, and diced red bell pepper serve as the aromatic base, infusing the soup with flavor.
- Garlic: A couple of chopped cloves bring that warm, comforting aroma that everyone loves.
- Spices: Ground cumin, chili powder, and oregano provide a delightful kick that defines the Tex-Mex profile of this soup.
- Tomatoes: Diced fire-roasted tomatoes and tomato paste add depth and richness to the broth.
- Broth and Beans: Low-sodium chicken broth, red kidney beans, and black beans make this soup hearty and satisfying.
- Chicken: Two cups of shredded cooked chicken complete the recipe, ensuring protein-packed deliciousness.
- Cheese: Topping it off with a Mexican shredded cheese blend adds a creamy, cheesy finish that’s simply irresistible.
Gather these ingredients, and you're on your way to a comforting bowl of creamy chicken enchilada soup! For more info on ingredient substitutions, check out this guide from the Food Network.
Preparing Creamy Chicken Enchilada Soup
Creating a creamy chicken enchilada soup is not only rewarding but also incredibly simple! Even if you're new to cooking, this step-by-step guide makes it effortless to whip up a delicious bowl of hearty goodness that will impress your friends and family. Let’s dive into the preparation!
Gather your kitchen equipment
Before you get your hands dirty, take a moment to assemble your essential kitchen tools:
- Spatula: Perfect for stirring and sautéing.
- Dutch Oven: An excellent choice for simmering your soup evenly.
Having everything at your fingertips can streamline your cooking process, making it more enjoyable!
Sauté the vegetables
Once you're all set up, start by melting 1 tablespoon of butter (or ghee) in your Dutch oven over medium-high heat. Add in the diced onion, sliced celery, thinly sliced carrot, and diced red bell pepper. You'll want to cook these for about 5-6 minutes, or until they soften and start to release their wonderful aromas. The colors and textures harmonizing in your pot will make you feel like a professional chef!
Incorporate the spices and tomatoes
Next, it's time to kick things up a notch with flavor. Stir in 1½ teaspoons of ground cumin, 1 tablespoon of chili powder, and 1 teaspoon of dried oregano. Then, add in a can of fire-roasted diced tomatoes and ¼ cup of tomato paste. Pour in 4 cups of low-sodium chicken broth, followed by salt and pepper to taste. Allow your mix to come to a boil, then reduce the heat and simmer for 10-15 minutes. This step is crucial for developing that rich depth of flavor.
Simmer the broth and veggies
As the soup simmers, you should smell the fragrant blend of spices wafting through your kitchen. Perfect time to reflect on the joys of cooking or perhaps think about which toppings you want to try later!
Blend for creaminess
Once the veggies are very tender, remove the pot from the heat. Using a hand blender, blend everything until you achieve a smooth, creamy texture. This step transforms your soup into that velvety delight. If you don't have a hand blender, you could also carefully transfer the soup in batches to a traditional blender.
Add proteins and beans
Now, return your blended masterpiece to medium heat and add in 14.5 ounces each of red kidney beans and black beans, along with 1 cup of sweet corn, and 2 cups of shredded cooked chicken. Give it a stir and let it heat through for a couple of minutes.
Top with cheese and serve
Finally, pour the creamy chicken enchilada soup into bowls and sprinkle on 1 cup of Mexican shredded cheese blend. Feel free to get creative with toppings like cilantro, avocado, or sour cream. Each bowl will not only look inviting but also taste incredible!
This dish is perfect for a cozy night in or a fun gathering with friends. Enjoy your homemade soup experience, and don't forget to share your creations on social media! You might even inspire someone else to cook up a storm!
Variations on Creamy Chicken Enchilada Soup
Vegetarian Enchilada Soup
If you're looking for a meatless option, vegetarian enchilada soup is a fantastic choice! Simply swap out the chicken for your favorite plant-based protein. Tofu or chickpeas work well, and you can add more beans for that hearty texture. Substitute that chicken broth with vegetable broth for a rich flavor that won’t disappoint. Fill it up with vibrant veggies like zucchini, spinach, or jalapeños for that extra pizzazz. Your creamy chicken enchilada soup just became a delightful, nourishing dish everyone can enjoy!
Spicy Enchilada Soup Alternative
Want to turn up the heat? A spicy enchilada soup alternative is the way to go! Start with your basic creamy soup, then incorporate diced jalapeños or a splash of your favorite hot sauce for a fiery kick. You can also experiment with different chili powders or add a dash of cayenne. For a smoky flavor, consider adding chipotle peppers in adobo. This not only intensifies the spice but also adds depth to your flavors. Who doesn’t love a soup that warms you from the inside out? For tips on spicing up your dishes, check out Chili Pepper Madness!
Cooking Tips and Notes for Creamy Chicken Enchilada Soup
Tips for Meal Prep and Storage
Making your creamy chicken enchilada soup ahead of time? Great choice! This soup is perfect for meal prep and can save you valuable time during busy weeks. Here are some handy tips:
- Batch Cooking: Prepare a larger pot and divide it into individual portions. This allows for easy reheating and quick lunches or dinners throughout the week.
- Storage: Keep leftovers in an airtight container in the fridge for 5-7 days. For longer storage, freeze portions for up to 3-4 months.
- Reheating: When you're ready to enjoy it again, just pop it in the microwave or on the stovetop. Adding a splash of broth can help restore its creamy texture.
For more meal prep ideas, check out these tips on efficient planning!
Serving suggestions for Creamy Chicken Enchilada Soup
Perfect accompaniments for a cozy meal
Pairing your creamy chicken enchilada soup with the right sides can elevate your dining experience. Here are some delicious suggestions:
- Cornbread: A slice of warm cornbread complements the rich flavors of the soup perfectly.
- Tortilla Chips: Crunchy chips add a delightful texture and are great for dipping.
- Avocado Salad: A fresh salad with avocado, lime, and cilantro balances the creamy soup with its zesty profile.
- Sour Cream: Topping with a dollop of sour cream enhances the soup's creaminess and adds a tangy finish.
Whatever you choose, these accompaniments will make your meal feel even more comforting and satisfying. Explore more pairing ideas on Taste of Home.
Time Breakdown for Creamy Chicken Enchilada Soup
Preparation Time
In just 10 minutes, you can have all your ingredients prepped and ready to go. That’s enough time to chop veggies, measure out spices, and get everything in order!
Cooking Time
With a cooking time of 25 minutes, this creamy chicken enchilada soup will soon be bubbling away on your stove.
Total Time
In just 35 minutes, you’ll have a warm, comforting bowl of delicious soup perfect for busy weeknights or a cozy afternoon meal. Who doesn’t love a quick, satisfying dish that feels homemade?
Helpful Tips
For even quicker prep, consider using rotisserie chicken or pre-chopped vegetables. Not only will it save time, but it will also make the process even more enjoyable! Plus, you’ll find that this soup tastes amazing the next day, making it an excellent option for meal prep. If you want more ideas on quick meals, check out Cooking Light's guide for tips and easy recipes.
So, are you ready to dive into making this delightful creamy chicken enchilada soup? It’s simple, satisfying, and oh-so delicious!
Nutritional Facts for Creamy Chicken Enchilada Soup
Calories
Per serving, this Creamy Chicken Enchilada Soup contains approximately 450 calories. It's a hearty option that will keep you satisfied while still fitting into a balanced diet.
Protein
Packed with 34 grams of protein, this soup is an excellent choice for anyone looking to boost their protein intake. The combination of chicken and beans ensures you’ll feel full and fueled.
Sodium
With about 444 mg of sodium per serving, this soup is moderate in salt content. If you're watching your sodium intake, consider using low-sodium options for broth and canned beans, or rinse the beans under cold water to reduce sodium levels further.
By incorporating these nutritional insights, you can enjoy your Creamy Chicken Enchilada Soup while keeping track of your dietary goals. Whether it's for a quick weekday dinner or a cozy gathering, this soup is not only delicious but also contributes positively to your nutrition! For more tips on healthy eating, check out the USDA's dietary guidelines.
FAQs about Creamy Chicken Enchilada Soup
Can I make this soup in advance?
Absolutely! The creamy chicken enchilada soup actually tastes even better the next day as the flavors meld. You can make it up to three days in advance. Just store it in an airtight container in the fridge. When you're ready to enjoy it, reheat it on the stovetop or microwave until warm.
What can I substitute for chicken in the recipe?
If you’re looking for alternatives to chicken, you might consider using shredded turkey, cooked lentils, or even tofu for a vegetarian option. You can find some fantastic recipes to suit various diets at Well Plated.
How can I make the soup spicier?
For that extra kick, try adding chopped jalapeños or a dash of hot sauce during cooking. Another idea is to sprinkle some cayenne pepper or red pepper flakes on top when serving. Adjust the heat to your preference and enjoy a delightful, spicy experience!
For more ideas on customizing your soup, check out our detailed guide here.
Conclusion on Creamy Chicken Enchilada Soup
In summary, this creamy chicken enchilada soup is not only a breeze to prepare, but it also packs a punch of flavor and nutrition. Perfect for busy weeknights, it’s a comforting dish that the whole family will love. Try experimenting with toppings for a personalized touch, and savor every spoonful!
Creamy Chicken Enchilada Soup
Equipment
- spatula
- Dutch oven
Ingredients
- 1 tablespoon Butter or Ghee or avocado oil
- 1 Medium Onion diced
- 2 Stalks Celery sliced
- 1 Medium Carrot thinly sliced
- 1 Large Red Bell Pepper diced
- 2-3 Cloves Garlic chopped
- 1.5 teaspoon Ground Cumin
- 1 tablespoon Chili Powder
- 1 teaspoon Dried Oregano
- 15 ounces Diced fire-roasted Tomatoes 1 can
- 0.25 Cup Tomato Paste
- 4 Cups Low Sodium Chicken Broth
- 14.5 ounces Red Kidney Beans drained and rinsed, 1 can
- 14.5 ounces Black Beans drained and rinsed, 1 can
- 1 Cup Fresh or Frozen Sweet Corn
- 2 Cups Shredded Cooked Chicken
- 1 Cup Mexican Shredded Cheese Blend for garnishing
- Salt and pepper to taste
Instructions
- Melt 1 tablespoon Butter or Ghee (add avocado oil if using) in a large stockpot over medium-high heat.
- Add 1 Medium Onion (diced), 2 Celery Stalks (sliced), 1 Medium Carrot (thinly sliced), 1 Large Red Bell Pepper (diced), 2-3 Garlic Cloves (chopped), and cook until softens. About 5-6 minutes.
- Stir in seasonings (1.5 teaspoon Ground Cumin, 1 tablespoon Chili Powder, and 1 teaspoon Dried Oregano, 15 ounces Diced fire-roasted Tomatoes, 0.25 Cup Tomato Paste, and 4 Cups Low Sodium Chicken Broth). Season with Salt and pepper, to taste, and bring to a boil. Lower the heat and simmer for about 10-15 minutes or until veggies are very tender.
- Remove from heat and using a hand blender, blend the soup until smooth and creamy. Place the soup back over medium heat and add in 14.5 ounces Red Kidney Beans and 14.5 ounces Black Beans, 1 Cup Fresh or Frozen Sweet Corn, and 2 Cups Shredded Cooked Chicken.
- Stir to combine and boil for a couple of minutes, just to heat it all.
- Then, pour into bowls and top with shredded cheese (1 Cup Mexican Shredded Cheese Blend divided into 6 servings) or your favorite toppings. Enjoy!
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