Description
This Creamy Chicken Enchilada Soup is a rich and flavorful dish blending tender shredded chicken, beans, corn, and a medley of spices with creamy cheeses and enchilada sauce. Perfect for a cozy dinner, it’s easy to prepare on the stovetop and offers a delicious Tex-Mex twist that can be customized with your favorite toppings.
Ingredients
Units
Scale
Main Ingredients
- 1 tbsp Oil (avocado oil recommended, but any oil will do)
- 1 tbsp Butter
- 1 Yellow Onion, diced
- 1/4 Green Bell Pepper, diced
- 1 Jalapeno, diced (optional, for extra spice)
- 5 Garlic Cloves, minced
- 14.5 oz Can of Fire Roasted Diced Tomatoes
- 4 oz Can of Diced Green Chilies
- 15 oz Can of Black Beans, rinsed and drained
- 15 oz Can of Corn, drained
- 10 oz Can of Red Enchilada Sauce
- 3 cups Chicken Broth
- 4 cups Cooked and Shredded Chicken (rotisserie chicken recommended)
Spices & Seasonings
- 1/2 tsp Cumin
- 1 tsp Chili Powder
- 1/2 tsp Black Pepper
- 1 tbsp Taco Seasoning
- A dash of Slap Ya Mama Cajun Seasoning (optional for extra spice)
Cheeses
- 6 oz Queso Blanco Velveeta (or regular Velveeta, or softened cream cheese as a substitute)
- 4 oz Shredded Sharp Cheddar Cheese
- 4 oz Shredded Pepper Jack Cheese
Optional Garnishes & Toppings
- Fresh Cilantro, for garnish
- Extra shredded cheese
- Tortilla strips
- Jalapenos
- Sour cream
- Hot sauce
Instructions
- Heat the fats: Begin by heating the oil and butter in a large stock pot over medium heat until warm and melted, creating the base for sautéing your vegetables.
- Sauté the vegetables: Add the diced onion, green bell pepper, and jalapeño to the pot. Stir them together and cook for about seven minutes, until the vegetables become tender and fragrant, releasing their flavors.
- Add spices: Season the softened vegetables with cumin, chili powder, black pepper, taco seasoning, and a dash of Slap Ya Mama Cajun seasoning if using. Stir well to coat, and let the spices bloom for about one minute to enhance their aroma.
- Cook the garlic: Stir in the minced garlic and cook for an additional minute, stirring constantly to prevent it from burning, allowing its flavor to infuse the mixture.
- Add liquids and main ingredients: Pour in the fire-roasted diced tomatoes, diced green chilies, black beans, corn, red enchilada sauce, and chicken broth. Stir everything thoroughly to combine the savory components. Add the cooked shredded chicken and mix well.
- Simmer: Bring the soup to a rolling boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15 minutes to meld the flavors together beautifully.
- Melt the cheeses: Lower the heat to low and gradually stir in the queso blanco Velveeta, shredded sharp cheddar, and shredded pepper jack cheese. Stir constantly until all the cheeses are melted and incorporated, giving the soup a creamy texture.
- Adjust seasoning and serve: Taste the soup and season if necessary. Serve hot garnished with fresh cilantro and your preferred toppings such as extra shredded cheese, tortilla strips, jalapeños, sour cream, or hot sauce. Enjoy your comforting creamy chicken enchilada soup!
Notes
- You can substitute Velveeta with softened cream cheese for a different but still creamy texture.
- Adjust the level of spiciness by omitting or adding jalapeños and Cajun seasoning to taste.
- Using rotisserie chicken makes the preparation faster and adds succulent flavor.
- For a thicker soup, reduce the chicken broth amount or cook uncovered during simmering to evaporate some liquid.
- Store leftovers in airtight containers in the refrigerator for up to 4 days or freeze for longer storage.
