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To make creamy chicken enchilada soup, gather these key items: - 2 tablespoons of olive oil - 1 medium onion, finely diced - 3 cloves of garlic, minced - 1 bell pepper (any color), diced into small pieces - 1 jalapeño, minced (optional, based on desired spice level) - 2 cups of cooked chicken, shredded into bite-sized pieces - 4 cups of rich chicken broth - 1 can (15 oz) black beans, rinsed thoroughly and drained - 1 can (15 oz) sweet corn, drained - 1 can (10 oz) red enchilada sauce - 1 cup heavy cream (or substitute with coconut cream for a dairy-free option) - 1 teaspoon ground cumin - 1 teaspoon chili powder - Salt and black pepper, to taste - Fresh cilantro, chopped (for garnish) - Avocado, diced (for garnish) - Tortilla strips, crispy (for garnish) Want to make the soup even tastier? Try adding these ingredients: - Fresh lime juice for a zesty kick - Shredded cheese like cheddar or Monterey Jack - Sour cream or Greek yogurt for creaminess - Sliced green onions for a fresh crunch You can swap ingredients to fit your diet: - Use vegetable broth instead of chicken broth for a vegetarian option. - Replace heavy cream with cashew cream for a vegan choice. - Use quinoa or lentils instead of chicken for a protein boost without meat. - Omit the jalapeño for a milder soup. This soup is flexible and can fit many dietary needs. You can find the full recipe to guide you through the cooking process. Start by gathering all your ingredients. This makes cooking smooth and fun. You need: - 2 tablespoons of olive oil - 1 medium onion, finely diced - 3 cloves of garlic, minced - 1 bell pepper (any color), diced - 1 jalapeño, minced (optional) - 2 cups of cooked chicken, shredded - 4 cups of chicken broth - 1 can of black beans, rinsed - 1 can of sweet corn, drained - 1 can of red enchilada sauce - 1 cup heavy cream (or coconut cream) - 1 teaspoon ground cumin - 1 teaspoon chili powder - Salt and black pepper - Fresh cilantro and avocado for garnish - Crispy tortilla strips Chop the onion, bell pepper, and jalapeño. Mince the garlic. Shred the chicken if needed. Set these aside for easy access. In a large pot, warm the olive oil over medium heat. Once hot, add the diced onion. Sauté until the onion is clear, about 4 to 5 minutes. Then, add the minced garlic, diced bell pepper, and jalapeño. Cook until the veggies are soft, about 3 to 4 minutes. Add the shredded chicken, chicken broth, black beans, corn, and red enchilada sauce. Stir well to mix everything. Bring the soup to a gentle simmer. Let it cook uncovered for 10 to 15 minutes. This helps the flavors blend together. After simmering, lower the heat and stir in the heavy cream (or coconut cream). Add the cumin, chili powder, and season with salt and black pepper. Taste and adjust as needed. Let it simmer for 5 more minutes for extra creaminess. To get the perfect soup, keep an eye on the heat. If it's too hot, it may not thicken as you want. If it's too cool, it might not cook through. Stir regularly to prevent sticking. If the soup is too thick, add more chicken broth until you reach your desired texture. For a heartier soup, add more beans or chicken. You can find the full recipe for creamy chicken enchilada soup. Enjoy making this dish! To boost the taste of your creamy chicken enchilada soup, try these tips: - Use fresh herbs like cilantro for bright flavor. - Add a squeeze of lime juice for a zesty kick. - Experiment with smoked paprika for a deeper taste. - Top your soup with crumbled queso fresco or feta cheese. Each of these additions brings a unique twist, making the soup even more delicious. Avoid these common pitfalls for the best results: - Don’t skip sautéing the onion and garlic. This step builds a strong base flavor. - Be careful not to add too much cream too early. You want the soup to thicken gradually. - Avoid overcooking the chicken. It can become dry and tough. Ensure it remains tender and juicy. Staying mindful of these mistakes can help you create a perfect dish every time. Pair your creamy chicken enchilada soup with these tasty options: - Serve with warm, crusty bread for dipping. - Offer a side of simple green salad for a fresh contrast. - Add tortilla chips for crunch and extra flavor. These pairings complement your soup and create a well-rounded meal. For more ideas, check out the Full Recipe. {{image_4}} You can easily make Creamy Chicken Enchilada Soup vegetarian or vegan. To do this, swap the chicken for beans or tofu. Use vegetable broth instead of chicken broth for a rich flavor. You can add extra veggies like zucchini or mushrooms for added texture and taste. For a vegan twist, replace heavy cream with coconut cream. This keeps the soup creamy while making it plant-based. If you like heat, add more jalapeños or a dash of hot sauce. You can also include diced green chilies for a different spice level. For an extra kick, top your soup with sliced fresh chili peppers. These toppings will bring bold flavors and heat to your bowl. Consider a sprinkle of cayenne pepper in the soup base for a deeper spice. To make this soup low-carb, replace corn with diced cauliflower. This keeps the soup hearty without the carbs. You can also skip the beans or use black soybeans as a low-carb option. Opt for heavy cream to add richness without extra carbs. This way, you get a creamy soup that fits your low-carb diet while still tasting amazing. For even more ideas, check the Full Recipe for variations! After enjoying your creamy chicken enchilada soup, let any leftovers cool. Store the soup in an airtight container. This keeps it fresh and tasty. Be sure to refrigerate within two hours. Proper storage helps prevent spoilage. Enjoy your leftovers within three to four days for the best flavor. Reheating is easy! Pour your soup into a pot. Heat over medium-low heat. Stir often to avoid sticking. It should warm up in about 5 to 10 minutes. You can also microwave it. Place the soup in a microwave-safe bowl. Heat for 1 to 2 minutes, stirring halfway through. Check the temperature before serving. Want to save some for later? Freezing works well! Let the soup cool completely first. Then, transfer it to freezer-safe containers. Leave some room at the top for expansion. You can freeze the soup for up to three months. When ready to eat, thaw it in the fridge overnight before reheating. For detailed steps, check the Full Recipe. To reheat leftover soup, use a pot on the stove. Heat over medium and stir often. This warms the soup evenly and keeps it from burning. You can also use the microwave. Place the soup in a bowl and cover it loosely. Heat in 30-second bursts, stirring in between. Make sure it’s hot all the way through before serving. Yes, you can make this soup ahead of time. It tastes even better the next day! Just store it in an airtight container in the fridge. When you are ready to eat, simply reheat it as described above. If you plan to freeze it, do so before adding the cream. Add the cream when you reheat for the best taste. You can adjust the spice level easily. For a milder soup, skip the jalapeño. Use less chili powder too. If you love heat, add more jalapeño or chili powder. You can also add a pinch of cayenne for extra kick. Taste as you go to find your perfect level. You can find the full recipe [here](#). This link will guide you to all the details you need to make this creamy chicken enchilada soup. Enjoy cooking! This blog post covered the key ingredients for making a great soup. I shared essential and optional ingredients, plus substitutions for dietary needs. The step-by-step instructions guide you from prep to perfect cooking. I included tips to boost flavor and avoid mistakes. You can try fun variations, store leftovers wisely, and easily reheat them later. As you explore creative options and storage ideas, I hope you enjoy making this soup your own. Keep experimenting with flavors and ingredients to find what you love most!

Creamy Chicken Enchilada Soup

Warm up with a bowl of creamy chicken enchilada soup that's bursting with flavor! This easy recipe combines tender chicken, zesty vegetables, and rich spices, all simmered to perfection. Topped with fresh cilantro, creamy avocado, and crispy tortilla strips, it's a heartwarming dish your family will love. Click through to explore this delicious recipe and treat yourself to a cozy night in with a bowl of comfort!
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Ingredients
  

2 tablespoons of olive oil

1 medium onion, finely diced

3 cloves of garlic, minced

1 bell pepper (any color), diced into small pieces

1 jalapeño, minced (optional, based on desired spice level)

2 cups of cooked chicken, shredded into bite-sized pieces

4 cups of rich chicken broth

1 can (15 oz) black beans, rinsed thoroughly and drained

1 can (15 oz) sweet corn, drained

1 can (10 oz) red enchilada sauce

1 cup heavy cream (or substitute with coconut cream for a dairy-free option)

1 teaspoon ground cumin

1 teaspoon chili powder

Salt and black pepper, to taste

Fresh cilantro, chopped (for garnish)

Avocado, diced (for garnish)

Tortilla strips, crispy (for garnish)

Instructions
 

In a large pot, warm the olive oil over medium heat. Once hot, add the diced onion and sauté until it becomes translucent, approximately 4 to 5 minutes.

    Next, incorporate the minced garlic, diced bell pepper, and jalapeño (if opting for heat). Continue to sauté for an additional 3 to 4 minutes until the vegetables are tender and fragrant.

      Add the shredded chicken, chicken broth, rinsed black beans, drained corn, and red enchilada sauce into the pot. Stir the mixture well to combine all the ingredients evenly.

        Bring the soup to a gentle simmer. Allow it to cook uncovered for about 10 to 15 minutes, enabling the flavors to meld beautifully.

          Lower the heat and stir in the heavy cream (or coconut cream), ground cumin, chili powder, and season with salt and black pepper to taste. Adjust the seasoning as desired. Let the mixture simmer for an additional 5 minutes for extra creaminess.

            Remove the pot from heat and prepare to serve hot.

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 6 servings

                Presentation Tips: Ladle the hearty soup into individual bowls and elegantly garnish with fresh cilantro, creamy diced avocado, and crispy tortilla strips for a delightful contrast in texture and enhanced flavor. Enjoy your vibrant meal!