Creamy Chicken Enchilada Soup combines all the flavor of an enchilada dish into a hot bowl of creamy deliciousness! A lower carb way to enjoy enchiladas. Top with your favorite garnishes for a real treat on a cold day!
So just a few side notes here from your Mexican-food-obsessed food blogger:
- I’ve used the word creamy to describe just about every darn dish I’ve made in the last few weeks. I hope you don’t mind. I sure don’t. Clearly I’m in comfort food mode. Oh, and creamy doesn’t have to mean unhealthy. I feel like I need to put that out there to make myself feel better.
- I realize that I’ve made 2 Mexican inspired dishes back-to-back, and even share 2 recipes this week on my weekly meal plan. I hope you don’t mind that either. My family eats what I’m in the mood for, and generally Mexican food is only greeted with positive enthusiasm.
- Back to the Mexican food thing, I’m headed to Mexico next week for Thanksgiving. I can’t wait!! So I have Mexican food on the mind. And I want it everyday. And in case you were wondering, why yes, I’m sure plenty of more Mexican food recipes will be coming in December inspired by my trip.
So let’s talk about the soup. Or, let’s look at it again before we chat:
I can eat soup every darn day of my life. I am always trying to find ways to make my favorite dinners into soup. It’s comforting, it’s lighter, you can throw in tons of vegetables, it fills you up, it doesn’t make you full, the list goes on. Enchiladas are one of my favorite meals EVER!! I’ve been making plenty of different versions of enchilada soup for years now. And I’m very excited to share with you this creamy version!
What I’ve done here is is throw in a few veggies like onions, peppers, corn with some shredded chicken and rice. I then use 2 different types of enchilada sauce, use your favorite. I personally love to mix tomatillo or salsa verde enchilada sauce with the traditional red. The choice is yours! No, I don’t make my enchilada sauce homemade for this soup. Just trying to keep it simple. My favorite one is from my favorite store: Trader Joe’s. I know Hatch also makes a great enchilada sauce. Add some broth to create the soup, and then finally add in a bit of cream cheese and sour cream to make it creamy. And yes, you can definitely omit those things if you want your soup to be dairy-free!!
Top with your favorite things. My usual suspects are tomatoes, cilantro, green onion, and avocado. Cheddar cheese and chips are a favorite for my kids (duh, all kids like the junk). This soup is fun for them because they love to add in their “stuff” and it makes them feel like it’s taco night (their favorite!).
- 1 tbsp olive oil or coconut oil
- 1 jalapeño pepper, chopped with seeds removed
- 1 medium sized yellow onion, chopped
- 8 oz frozen or fresh organic corn
- 1 14 oz jar or can of red enchilada sauce
- 1 14 oz jar or can of salsa verde or tomatillo (green) enchilada sauce
- 1 8 oz can diced green chilies
- 32 oz chicken stock
- 1 lb cooked shredded chicken breast
- 2 cups cooked rice* (I use brown, but any rice is fine)
- ½ cup sour cream
- 4 oz cream cheese
- Optional garnishes:
- shredded cheddar cheese
- chopped cilantro
- chopped tomatoes
- chopped green onion
- chopped avocado
- Heat up a large soup pot to medium high heat. Add oil to coat the pan.
- Toss in onion, corn, and pepper. Reduce heat to medium, and sauté for 5-7 mins.
- Pour in enchildada sauce, chilies, chicken stock, chicken, and rice. Increase heat to medium high, and let soup simmer and cook for about 10 minutes.
- Add in sour cream and cream cheese. Reduce heat to a low simmer. Cook for another 10 minutes, or until sour cream and cream cheese blend well into the soup.
- Serve hot with your favorite toppings.