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Instructions
1. Cook the Chicken
In a large pot, heat the olive oil over medium heat. Season the chicken breasts or thighs with salt and pepper, and cook them in the pot for about 6-7 minutes on each side until browned and fully cooked through. Remove the chicken from the pot and set it aside to cool slightly. Once cooled, shred the chicken using two forks or chop it into small bite-sized pieces.
2. Sauté the Vegetables
In the same pot, add the diced onion and cook for about 3-4 minutes until it softens. Add the minced garlic and sauté for another 30 seconds until fragrant. The leftover bits of chicken flavor in the pot will infuse the onions and garlic, giving the soup a rich taste.
3. Add the Canned Ingredients
Stir in the diced tomatoes with green chilies, green chilies, black beans, and corn. Mix well to combine. The tomatoes with green chilies give the soup a zesty kick, while the beans and corn add texture and flavor.
4. Season the Soup
Add the chicken broth to the pot, along with the taco seasoning, cumin, chili powder, paprika, and salt. Stir well, and bring the soup to a simmer over medium heat. Allow it to cook for about 10 minutes, so the flavors meld together.
5. Add the Cream and Cheese
Once the soup has simmered and the flavors have developed, stir in the heavy cream and shredded cheese. Continue to cook for another 2-3 minutes until the cheese has melted and the soup becomes creamy. If you prefer a thicker consistency, you can add a little more cream or simmer the soup for a bit longer to reduce it.
6. Add the Chicken
Return the shredded chicken to the pot and stir it into the soup. Let the soup simmer for an additional 5 minutes to heat through and ensure the chicken is fully incorporated into the soup.
7. Serve and Garnish
Ladle the soup into bowls and garnish with fresh cilantro, a dollop of sour cream, and tortilla chips for a satisfying crunch. You can also sprinkle additional cheese on top for extra richness.
Why This Soup is So Delicious
The combination of spicy, savory, and creamy elements is what makes this soup a standout. The chicken provides a tender and flavorful base, while the black beans, corn, and tomatoes bring a balance of texture and sweetness. The cheese and heavy cream transform the broth into a rich, creamy delight that makes every spoonful comforting and satisfying.
The taco seasoning and chili powder give the soup the classic flavors of an enchilada, while the green chilies and cumin provide extra depth and warmth. You can easily adjust the level of spice to suit your preferences—whether you prefer it mild or want to add a little extra heat with jalapeños or hot sauce.
Tips for Making the Best Creamy Chicken Enchilada Soup
- Use Rotisserie Chicken: If you’re short on time, you can substitute shredded rotisserie chicken for the cooked chicken breasts or thighs. It’s a great shortcut and adds even more flavor.
- Make It Vegetarian: To make this soup vegetarian, simply omit the chicken and add extra beans, corn, or even diced zucchini for additional flavor and texture.
- Spice It Up: For a spicier version, add fresh jalapeños or a dash of hot sauce to give the soup more of a kick.
- Use a Slow Cooker: You can easily adapt this recipe to the slow cooker. Simply add all the ingredients (except the cream and cheese) to the slow cooker, cook on low for 6-7 hours, and then add the cream and cheese in the last 15 minutes before serving.
- Leftovers: This soup tastes even better the next day as the flavors continue to develop. It can be stored in the fridge for 3-4 days or frozen for up to 3 months.
Conclusion
Creamy Chicken Enchilada Soup is the perfect dish to enjoy on a chilly day, and it’s versatile enough to be enjoyed year-round. With its rich, creamy texture, zesty flavor, and tender chicken, this soup is sure to become a go-to favorite for your family. It’s quick to make, customizable to your tastes, and guaranteed to please everyone at the table. Enjoy a comforting bowl of this creamy goodness tonight!
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