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- 1 lb boneless, skinless chicken breasts - 1 medium onion, diced - 3 cloves garlic, minced - 1 red bell pepper, diced - 1 green bell pepper, diced - 1 can (10 oz) diced tomatoes with green chiles - 4 cups chicken broth - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn (frozen or canned) - 1 cup heavy cream - 2 cups shredded cheddar cheese - 2 teaspoons ground cumin - 1 teaspoon chili powder - Salt and pepper to taste - Fresh cilantro for garnish - Lime wedges for serving Using fresh ingredients makes a big difference. For chicken, choose organic or free-range. This adds flavor and quality. Fresh vegetables, like onion and peppers, bring crunch and bright taste. For cheese, I love sharp cheddar. It melts well and packs flavor. You can also try a mix of Monterey Jack and cheddar. It adds creaminess and a twist to the soup. If you want a vegetarian option, replace chicken with mushrooms or zucchini. For a dairy-free version, use coconut milk instead of cream. Nutritional yeast can give it a cheesy taste without dairy. You can also skip cheese altogether and still enjoy a tasty soup. These swaps make the dish more flexible for different diets. {{ingredient_image_1}} To start, gather your ingredients. You will need chicken, onion, garlic, bell peppers, tomatoes, chicken broth, beans, corn, cream, cheese, and spices. 1. In a large pot, add the chicken breasts, diced onion, minced garlic, red bell pepper, green bell pepper, diced tomatoes with green chiles, and chicken broth. 2. Season the mix with cumin, chili powder, salt, and pepper. 3. Bring the pot to a boil over medium-high heat, then reduce to low. 4. Cover the pot and simmer for about 20 minutes. The chicken should be cooked through and tender. 5. Remove the chicken from the pot and shred it using two forks. Return the shredded chicken back to the pot. 6. Add the black beans, corn, and heavy cream to the pot. Stir well to combine. 7. Bring the soup back to a gentle simmer. Gradually stir in the shredded cheddar cheese until it melts and becomes creamy. 8. Taste the soup and adjust the seasoning if needed. 9. Let the soup simmer for another 5–10 minutes. This helps the flavors meld together. 10. Serve hot, garnished with fresh cilantro and lime wedges for a zesty touch. Timing plays a key role in making this soup great. Make sure to keep an eye on the chicken to avoid overcooking. The simmering time is important; it allows the spices to blend well. - Use a meat thermometer to check that the chicken reaches 165°F for safety. - Letting the soup rest for a few minutes after cooking helps flavors deepen. You can make this soup using different methods. Here are three great options: - Stovetop: This is the method described above. It’s quick and simple. - Slow Cooker: Add all the ingredients except cream and cheese to the slow cooker. Cook on low for 6-8 hours. Stir in the cream and cheese at the end for a creamy finish. - Instant Pot: Add all ingredients except cream and cheese. Seal the lid and cook on high pressure for 10 minutes. Quick release, then stir in the cream and cheese. Choose the method that fits your schedule and enjoy this creamy chicken enchilada soup! To get a creamy texture, start with heavy cream. This milk product gives your soup richness. Add it slowly while stirring. This helps prevent any curdling. If you want a lighter option, try half-and-half. You can also use sour cream at the end for extra creaminess. Make sure to heat it gently after adding. Adjust spices to fit your taste. If you love heat, add more chili powder. For a deeper flavor, increase cumin. Taste as you go. This way, you can find the perfect balance. If the soup is too thick, add a bit more chicken broth. If it's too thin, let it simmer longer. Fresh cilantro adds brightness at the end. Toss some on top before serving. This soup pairs well with tortilla chips. They add crunch and fun. You can also serve it with warm tortillas. Lime wedges on the side add a zesty kick. For a richer taste, sprinkle some extra cheese on top. Enjoy your meal with friends or family for a cozy gathering. Pro Tips Use Rotisserie Chicken: For a quicker prep time, consider using store-bought rotisserie chicken instead of cooking raw chicken breasts. Customize the Spice Level: Adjust the amount of chili powder and add jalapeños if you prefer a spicier kick in your soup. Fresh Herbs for Flavor: Adding a handful of fresh herbs like cilantro or parsley at the end enhances the soup's freshness and flavor. Make it Ahead: This soup can be made in advance and stored in the fridge for 3-4 days or frozen for up to 3 months. Just reheat before serving. {{image_2}} You can easily adapt this soup for slow cookers or pressure cookers. For a slow cooker, add all the ingredients except for the cream and cheese. Cook on low for 6 to 8 hours. After that, shred the chicken and stir in the cream and cheese. For pressure cookers, follow the same steps but cook on high for about 15 minutes. Quick and easy! Feel free to get creative with spices. You can add smoked paprika for a deeper flavor. Try using different types of beans, like pinto or kidney beans. You can even add diced jalapeños for a kick. Each change brings a new taste to your soup! If you need a gluten-free option, make sure your broth is gluten-free. You can easily switch to low-carb by using cauliflower instead of corn. For a vegan version, swap the chicken for chickpeas or tofu. Use coconut milk instead of cream and leave out the cheese. This soup can fit many diets! To store leftover soup, let it cool down first. Transfer it to an airtight container. You can keep it in the fridge for up to three days. When you're ready to eat, reheat the soup on the stove over medium heat. Stir it often to keep it from sticking. You can also microwave it. Just heat it in short intervals and stir between each. For long-term storage, freezing is great. Use freezer-safe containers or heavy-duty bags. Make sure to leave some space for the soup to expand. It can last in the freezer for about three months. When you want to enjoy it, thaw it overnight in the fridge. Reheat it gently on the stove. To ensure freshness, always check for signs of spoilage. If the soup smells off or has strange colors, it’s best to toss it. Proper storage is key. When kept in the fridge, always consume it within three days. For frozen soup, try to eat it within three months for the best taste. Yes, you can use rotisserie chicken. It saves time and adds great flavor. Just shred the chicken and add it to the soup when you add the beans and corn. This will cut your cooking time in half. To add heat, use more chili powder or diced jalapeños. You can also add hot sauce to taste. For an extra kick, consider using pepper jack cheese instead of cheddar. Spice up your soup to suit your taste! Yes, this soup is perfect for meal prep. You can store it in airtight containers. It keeps well in the fridge for up to four days. To reheat, simply warm it on the stove or in the microwave. Enjoy it throughout the week! This article covered the key elements for making a delicious soup. We explored essential ingredients, cooking steps, and tips for perfecting the dish. You learned about variations for different diets and how to store leftovers. My final thought is to experiment with flavors and methods. Cooking should be fun and creative. Trust your taste buds to guide you in making a soup that you love. Enjoy your cooking adventure!

Creamy Chicken Enchilada Soup

A delicious and creamy soup featuring chicken, beans, and spices, perfect for a cozy meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 350 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken breasts
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1 can (10 oz) diced tomatoes with green chiles
  • 4 cups chicken broth
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup corn (frozen or canned)
  • 1 cup heavy cream
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • to taste salt and pepper
  • for garnish fresh cilantro
  • for serving lime wedges

Instructions
 

  • In a large pot, add the chicken breasts, diced onion, minced garlic, red bell pepper, green bell pepper, diced tomatoes with green chiles, and chicken broth. Season with cumin, chili powder, salt, and pepper.
  • Bring the pot to a boil over medium-high heat, then reduce the heat to low. Cover and simmer for about 20 minutes, or until the chicken is cooked through.
  • Remove the chicken from the pot and shred it using two forks. Return the shredded chicken back to the pot.
  • Add the black beans, corn, and heavy cream to the pot. Stir well to combine and bring the soup back to a gentle simmer.
  • Gradually stir in the shredded cheddar cheese until melted and creamy. Taste and adjust seasoning if necessary.
  • Let the soup simmer for another 5–10 minutes to allow flavors to meld together.
  • Serve hot, garnished with fresh cilantro and lime wedges on the side for an extra zing.

Notes

Serve with fresh cilantro and lime wedges for added flavor.
Keyword chicken, creamy, enchilada, soup