Creamy Chicken Enchilada Soup: A Comforting Mexican-Inspired Delight
This Creamy Chicken Enchilada Soup is a delicious and comforting dish that combines tender chicken, zesty enchilada flavors, and a rich creaminess. Perfect for a cozy dinner, it’s easy to make and sure to satisfy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Simmer
- Cuisine: Mexican
Ingredients
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 lb cooked chicken breast, shredded
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup corn (fresh, frozen, or canned)
- 2 cups black beans, drained and rinsed
- 1 can (10 oz) red enchilada sauce
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or Mexican blend)
- Fresh cilantro, chopped (for garnish)
- Tortilla chips, for serving
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and sauté 5 minutes until softened.
- Add garlic and cook 1 more minute until fragrant.
- Add shredded chicken, chicken broth, heavy cream, corn, black beans, and enchilada sauce. Mix well.
- Season with cumin, chili powder, smoked paprika, salt, and pepper. Simmer 15–20 minutes, stirring occasionally.
- Remove from heat and stir in shredded cheese until melted and creamy.
- Serve hot, garnished with cilantro and tortilla chips.
Notes
- Add chopped jalapeños or cayenne pepper for heat.
- Optional: include bell peppers or zucchini for extra veggies.
- Store leftovers in the fridge up to 3 days and reheat on stove.