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My family's favorite Creamy Chicken Enchilada Soup brings the warmth and comfort of Mexican cuisine right to your kitchen. I spent years perfecting this recipe, combining tender shredded chicken with creamy beans and authentic Tex-Mex spices. The result? A rich, velvety soup that never fails to bring smiles around our dinner table. Trust me, this soup has saved countless busy weeknights and become our go-to comfort food.
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Why This Soup Will Become Your New Favorite
Every spoonful of this soup tells a story of comfort and nourishment. I love how the ingredients come together to create something truly special. The best part? You can throw it together on those crazy weeknights when time isn't on your side. Between soccer practice and homework help, this protein-packed soup keeps my family satisfied and energized.
Kitchen Essentials for This Recipe
- Butter or Ghee: Real butter adds richness but ghee works beautifully for dairy sensitive tummies.
- Onion: Sweet onions are my top pick for their natural flavor.
- Veggies: The trio of celery, carrots and red peppers creates the perfect foundation.
- Beans: Red kidney and black beans give this soup its hearty texture.
- Seasonings: Cumin, chili powder and oregano bring authentic Mexican flavors.
- Garlic: Fresh cloves make all the difference.
- Diced Tomatoes: Fire-roasted adds that special smoky touch.
- Tomato Paste: This secret ingredient deepens the flavor.
- Corn: Fresh summer corn is amazing but frozen works great too.
- Shredded Chicken: Rotisserie chicken saves time on busy days.
- Chicken Broth: Low sodium lets you control the salt.
- Cheese: My kids love the Mexican blend but Jack cheese melts beautifully.
- Optional: A splash of enchilada sauce takes it over the top.
Let's Cook This Together
- Get Everything Ready
- I like having all my ingredients prepped and within reach before starting. Makes the cooking process so much smoother.
- Start With the Veggies
- Warm up that butter in your biggest pot over medium high heat. Toss in your onions, celery, carrots, bell pepper and garlic. Let them dance together for about 6 minutes until they soften up.
- Build the Soup
- Now comes the fun part. Add your seasonings, tomatoes, paste and broth. Let it bubble up then turn down the heat and let it simmer away for 15 minutes until those veggies are just perfect.
- Make it Creamy
- This is optional but I love using my immersion blender for that restaurant style smoothness. Skip this step if you prefer more texture.
- Finishing Touches
- Time for beans, corn and chicken. Just warm everything through and you're almost done.
- Serve it Up
- Fill up those bowls and let everyone add their favorite toppings.
Make it Your Own with Toppings
The toppings make this soup extra special in our house. My kids go crazy for diced avocado and crushed tortilla chips while my husband loads up on jalapeños. Fresh cilantro and green onions add such beautiful color. A squeeze of lime brightens everything up and don't forget that dollop of sour cream. Sometimes we even set up a little topping bar and everyone gets creative with their bowls.
Getting Your Chicken Just Right
Want to know my favorite trick for perfect chicken? Pop those chicken breasts in a pot with half an onion and a bay leaf. Cover with water and let it simmer for about 20 minutes. The meat comes out so tender and flavorful. Let it cool a bit then shred it up. When I'm really short on time I grab a rotisserie chicken from the store. Save that cooking liquid though it adds amazing flavor to your soup.
Making it in Your Instant Pot
Your Instant Pot can be such a lifesaver with this recipe. Start by sautéing those veggies right in the pot until they soften up. Add your raw chicken if using it raw, then pile in those seasonings, tomatoes, paste and broth. Add the beans and corn give it all a good stir. Lock that lid and set it for 12 minutes on high pressure. Let it release naturally for 10 minutes before opening. If you used raw chicken now's the time to shred it. Want it creamier? Just blend some of the soup and you're good to go.
Slow Cooker Magic
Some days nothing beats throwing everything in the slow cooker and walking away. Get those veggies softened up in a pan first then into the slow cooker they go. Add your seasonings, tomatoes, paste and broth. Stir in those beans, corn and if you're using precooked chicken add it now. Let it cook away for 2 hours on high or 4 on low. Using raw chicken? Give it 6 hours on low or 4 on high then shred it before serving. The house smells amazing all day long.
Quick Answers to Common Questions
Need a thicker soup? My favorite trick is mixing a couple spoonfuls of flour with cold water and stirring it in. You can also blend up some extra beans it works like magic. Storing leftovers? Pop it in an airtight container and it'll keep for 5 days in the fridge. It freezes beautifully too up to 4 months. What goes with it? We love it with warm crusty garlic bread or sometimes I whip up some Mexican rice. Grilled cheese sandwiches for dipping are always a hit with the kids.
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Frequently Asked Questions
- → Can I make this soup ahead of time?
- Yes, this soup keeps well in the fridge for 5-7 days. You can also freeze it for up to 4 months in an airtight container.
- → What can I use instead of chicken?
- You can swap the chicken with shredded turkey or ground meat. Rotisserie chicken works great as a time-saving option.
- → Is this soup spicy?
- The soup has a mild kick from chili powder. You can adjust the spice level by using more or less chili powder to suit your taste.
- → What toppings go well with this soup?
- Popular toppings include shredded Mexican cheese, diced avocado, and fresh cilantro. You can also add sour cream, tortilla strips, or lime wedges.
- → Can I make this soup vegetarian?
- You can make it vegetarian by skipping the chicken and using vegetable broth instead. Add extra beans or corn for more substance.