Craving a warm, comforting meal that's both delicious and surprisingly easy to make? Look no further than this Creamy Chicken Enchilada Soup! This recipe takes all the amazing flavors of classic chicken enchiladas and transforms them into a vibrant, satisfying soup perfect for a quick weeknight dinner or a cozy weekend lunch. It’s a fantastic example of healthy meals that don't sacrifice taste, making it a winner for the whole family. Get ready to experience homemade cooking at its finest!
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained
- 1 (15 ounce) can corn, drained
- 1 (15 ounce) can black beans, rinsed and drained
- 4 cups chicken broth
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon oregano
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 1 (4 ounce) can diced green chilies, undrained (optional, for extra spice)
- Salt and pepper to taste
- 1 cup heavy cream or full-fat coconut milk (for a vegan option)
- 1 cup shredded cheddar cheese (optional)
- Fresh cilantro, chopped (for garnish)
- Tortilla chips (for serving)
Instructions:
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Sauté the aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
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Cook the chicken: Add the cubed chicken to the pot and cook until browned on all sides. This step adds depth of flavor to your easy recipes.
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Simmer the soup: Stir in the diced tomatoes and green chilies, corn, black beans, chicken broth, chili powder, cumin, oregano, and cayenne pepper (if using). Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, or until the chicken is cooked through. If you prefer a thicker soup, simmer uncovered for a longer period.
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Blend for creaminess: Carefully transfer about half of the soup to a blender (or use an immersion blender) and blend until smooth. Return the blended soup to the pot. This creates a wonderfully creamy texture without the need for added thickeners.
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Stir in the cream and cheese: Stir in the heavy cream (or coconut milk) and cheddar cheese (if using). Heat through, but do not boil. Season with salt and pepper to taste.
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Serve and enjoy: Ladle the soup into bowls and garnish with fresh cilantro and tortilla chips.
Tips and Variations:
- For a spicier soup, add more cayenne pepper or a few dashes of your favorite hot sauce.
- Feel free to add other vegetables, such as bell peppers, zucchini, or mushrooms.
- For a richer flavor, use rotisserie chicken instead of cooking chicken breasts from scratch. This is a great time-saving tip for busy weeknights.
- If you don't have heavy cream, you can use milk or half-and-half, but the soup will be less creamy.
- For a vegetarian version, omit the chicken and add 1 cup of cooked quinoa or lentils for extra protein.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Protein: 25-30g
- Fat: 15-20g
- Carbohydrates: 20-25g
This Creamy Chicken Enchilada Soup is a delicious and satisfying meal that's perfect for any occasion. It's a quick dinner idea that's sure to become a family favorite. Enjoy!