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Creamy Chicken Enchilada Soup: A Comforting Mexican-Inspired Meal

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This Creamy Chicken Enchilada Soup is a comforting dish with tender chicken, zesty enchilada flavors, and rich creaminess, perfect for a cozy dinner.

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 pound 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 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon 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

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and sauté 5 minutes until softened.
  2. Stir in minced garlic and cook 1 minute until fragrant.
  3. Add shredded chicken, chicken broth, heavy cream, corn, black beans, and enchilada sauce. Mix well.
  4. Season with cumin, chili powder, smoked paprika, salt, and pepper. Simmer 15-20 minutes, stirring occasionally.
  5. Remove from heat and stir in shredded cheese until melted and creamy.
  6. Serve hot, garnished with fresh cilantro and tortilla chips.

Notes

  • Add chopped jalapeños or cayenne pepper for extra heat.
  • Optional vegetables like bell peppers or zucchini can be added.
  • Store leftovers in the refrigerator up to 3 days and reheat on the stove.