“Creamy Chicken Enchilada Soup”

Nothing warm the tummy like a hot, flavorful bowl of soup. Making soup is one of my favorite foods to prepare and it helps my husband absolutely loves soup. So last weekend while searching the pantry and seeing what I had on hand, I was thinking soup or a stew.  Before I make that infamous trip to the market I must have a list. There is nothing like getting there and realizing once home you forgot something. Such a pain, right? So on with the magnanimous soup I can’t wait to hit my belly, Creamy Chicken Enchilada Soup. Furthermore, it’s a fabulously easy recipe to whip up on a weeknight in hour or less. Use a Rotisserie chicken to cut down on prep.

Creamy Chicken Enchilada Soup

We have been really spoiled with the beautiful weather lately and the Chicago Cubs winning the 2016 World Series, if I had waited another moment I might have decided against making soup. Finally I said what the heck since the evenings were going to be cool. That was music to the hubby’s ears, hence Creamy Chicken Enchilada Soup was born.

This soup recipe is creamy, loaded with chicken, black beans, corn, and tomatoes. I used a can of red enchilada sauce, hot diced green chiles, and chicken broth. Finally, after soup is cooked, cream cheese and heavy cream are added. Rather than using all heavy cream, I decided to try cream cheese which adds a great creaminess and richer flavor. In addition, smoked paprika and cumin give the soup a warm earthy flavor. Most noteworthy, this soup is not spicy however, add a Serrano or jalapeno pepper for more heat. You could even add cayenne pepper for heat. Garnish this soup with sliced fresh jalapenos, chopped green onions and cheddar cheese for garnish. Also, tortilla strips would work very as a garnish. Make a pot and enjoy for lunch the next day.

Creamy Chicken Enchilada Soup

Creamy Chicken Enchilada Soup

2 T. Olive oil

1 large white onion, chopped

1 – 4 oz. can Hot Fire Roasted Diced Green Chiles

1 – 10 oz. can Red Enchilada Sauce

1 – 14 oz. can diced tomatoes

1 – 15 oz. can black beans, rinsed and drained

1 – 15.75 oz. can Whole Kernel Fiesta Corn with Red and Green Peppers

1 t. Adobo Seasoning with Pepper

1/2 t. smoked paprika

1/2 t. ground cumin

2 cups cooked chicken breast, cooked and shredded

3 cups chicken broth

1 – 8 oz. package cream cheese, softened and cubed

1/2 cup heavy cream

Green onions, chopped for garnish

Jalapenos slices, for garnish

Cheddar cheese, for garnish

Heat oil in a 6-quart Dutch oven over medium heat. Add the onion and cook for 5 – 6 minutes until onions are just soft and translucent. Then add diced chilies and sauté’ for 3 minutes.

Stir in enchilada sauce, tomatoes, black beans, corn, adobo, paprika, cumin, chicken breast, and chicken broth. Cover Dutch oven and reduce heat to simmer, stirring occasionally, simmer soup for 15-20 minutes.

Remove soup from heat and stir in cream cheese and heavy cream. Stir constantly until cream cheese thoroughly incorporated. Place Dutch oven back on low simmer and heat just until warmed through. DO NOT BOIL as it will cause your cream cheese and whipping cream to curdle. Add more chicken broth if soup is too thick.

Remove from heat and serve. Garnish with desired toppings.