Creamy Chicken Enchilada Soup

Introduction
There’s something simply heartwarming about a bowl of soup, especially when it’s as rich and flavorful as this Creamy Chicken Enchilada Soup. It’s truly a dish that embraces you with warmth! This recipe brings together the comforting flavors of enchiladas in a creamy format that will make you feel grateful for every spoonful. If you’re as excited as I am to dive into this nourishing meal, be sure to subscribe to receive even more delicious recipes straight to your inbox!

Why You’ll Love This Recipe
This Creamy Chicken Enchilada Soup is everything you could want in a meal: it’s bursting with flavors, easy to whip up, and incredibly family-friendly! Just imagine cozying up on the couch with a steaming bowl of soup, the rich, smoky spice tickling your taste buds and the creaminess wrapping you in comfort. Plus, it makes fantastic leftovers, so you can enjoy it all week long!

Ingredients
– 1 tablespoon olive oil
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 jalapeño, seeded and chopped
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 4 cups chicken broth
– 1 1/2 cups red enchilada sauce
– 3 cups cooked shredded chicken
– 1 can (15 ounces) black beans, drained and rinsed
– 1 can (15 ounces) corn kernels, drained
– 1 cup heavy cream
– 1/2 cup sour cream
– 1 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– Tortilla chips for serving

Necessary Tools
– Large pot or Dutch oven
– Wooden spoon
– Measuring cups and spoons
– Knife and cutting board

Ingredient Swaps and Additions
Feel free to customize this soup to your liking! If you want to add some extra protein, sprinkle in cooked chorizo or shredded beef. For a vegetarian option, replace the chicken with extra beans or lentils. To add more veggies, consider throwing in diced bell peppers or spinach. The soup will still retain its delicious essence!

Step-by-Step Instructions
1. In a large pot, heat olive oil over medium heat. It’s all about that perfect sizzle!
2. Add the diced onion and cook until it’s slightly translucent; this takes about 5 minutes. The aroma will be wonderful!
3. Stir in the minced garlic and jalapeño, cooking for another minute until fragrant—your kitchen will smell heavenly!
4. Sprinkle in ground cumin, chili powder, smoked paprika, salt, and pepper. Stir it all together, making sure the onions are well-coated.
5. Pour in the chicken broth and enchilada sauce. Stir until everything is nicely combined and bring to a simmer—let those flavors meld!
6. Add the shredded chicken, black beans, and corn. Let it simmer for about 15 minutes, stirring occasionally.
7. Lower the heat and stir in the heavy cream, sour cream, and shredded cheddar cheese. This is where the magic happens! Cook until the cheese melts beautifully into the mixture.
8. Taste and adjust seasoning if needed; then stir in the freshly chopped cilantro for that burst of freshness.
9. Serve hot, paired with crunchy tortilla chips for that delightful texture contrast. Yum!

Serving Suggestions
This creamy soup pairs wonderfully with fresh avocado slices, more cilantro, or even a dollop of guacamole on top. You can also squeeze a lime over it right before eating for an extra zing!

Creamy Chicken Enchilada Soup

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