Indulge in the comforting warmth of Creamy Chicken Enchilada Soup, a hearty and flavorful dish that combines the essence of traditional enchiladas with the coziness of a creamy soup. This recipe is a perfect blend of tender chicken, rich broth, and a symphony of spices, guaranteed to delight your taste buds.
Preparation and Cooking Times
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
Servings
- Makes: 6 servings
- Serving Size: Approximately 1.5 cups
Ingredients
- Chicken Breast, boneless and skinless: 500 grams (1.1 pounds)
- Olive Oil: 15 grams (0.5 ounces)
- Onion, diced: 100 grams (3.5 ounces)
- Garlic, minced: 3 cloves
- Chicken Broth: 1.5 liters (3.2 pounds)
- Green Chilies, diced: 100 grams (3.5 ounces)
- Red Enchilada Sauce: 300 grams (10.5 ounces)
- Black Beans, drained: 400 grams (14 ounces)
- Frozen Corn: 150 grams (5.3 ounces)
- Cream Cheese: 200 grams (7 ounces)
- Shredded Cheddar Cheese: 100 grams (3.5 ounces)
- Salt and Pepper: To taste
Method of Preparation
- Cook Chicken: In a large pot, heat olive oil over medium heat. Add chicken breasts and cook until browned and cooked through. Remove chicken, shred it, and set aside.
- Sauté Vegetables: In the same pot, add onions and garlic, sautéing until onions are translucent.
- Combine Ingredients: Add chicken broth, green chilies, enchilada sauce, black beans, and corn to the pot. Bring to a simmer.
- Add Chicken: Return the shredded chicken to the pot and simmer for 20 minutes.
- Creamy Texture: Reduce heat to low. Stir in cream cheese and shredded cheddar until melted and well incorporated.
- Season: Add salt and pepper to taste.
Tips for Culinary Success
- Shredding Chicken: For ease, you can use a hand mixer to shred the cooked chicken directly in the pot.
- Cheese: Use full-fat cream cheese for a richer flavor and smoother texture.
- Serving Suggestion: Serve with a dollop of sour cream, chopped cilantro, and a squeeze of lime for an extra zest.
FAQs
- Q: Can I make this soup in a slow cooker? A: Yes! Combine all ingredients except cream cheese and cheddar in the slow cooker. Cook on low for 6-8 hours, then add cheeses before serving.
- Q: Is there a vegetarian version of this soup? A: Definitely. Replace chicken with a plant-based protein like tofu or additional beans and use vegetable broth.
- Q: How long can I store this soup? A: Store in the refrigerator for up to 3 days or freeze for up to 2 months.