Creamy Chicken Enchilada Soup Recipe

Introduction

Creamy Chicken Enchilada Soup is a comforting and flavorful dish that combines tender chicken, spicy enchilada sauce, and a rich creamy base. Perfect for chilly evenings, this soup is easy to make and packed with delicious southwestern flavors.

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, to taste
• Pepper, to taste
• 1 cup shredded cheese (cheddar or Mexican blend)
• Fresh cilantro, chopped (for garnish)
• Tortilla chips (for serving)

Instructions

1. Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for about 5 minutes, or until softened.
2. Step 2: Stir in the minced garlic and cook for an additional minute until fragrant.
3. Step 3: Add the shredded chicken, chicken broth, heavy cream, corn, black beans, and enchilada sauce to the pot. Mix well to combine.
4. Step 4: Season the soup with ground cumin, chili powder, smoked paprika, salt, and pepper. Bring to a simmer and let it cook for 15-20 minutes, stirring occasionally.
5. Step 5: Once the soup is thickened and heated through, remove from heat. Stir in the shredded cheese until melted and creamy.
6. Step 6: Serve the soup hot, garnished with fresh cilantro and tortilla chips on the side.

Tips & Variations

• Use rotisserie chicken to save time and add extra flavor.
• Add diced green chilies or jalapeños for more heat.
• Swap heavy cream for sour cream for a tangier twist.
• For a thicker soup, reduce the chicken broth slightly or add more cheese.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. You can also freeze the soup for up to 2 months; thaw in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, replace the chicken with extra beans or vegetables like zucchini and bell peppers, and use vegetable broth instead of chicken broth.

What toppings go well with this soup?

In addition to fresh cilantro and tortilla chips, try adding sliced avocado, sour cream, or a squeeze of lime for extra flavor.

Creamy Chicken Enchilada Soup Recipe

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★★★★★

4.8 from 102 reviews

This Creamy Chicken Enchilada Soup is a hearty and flavorful dish perfect for warming up on chilly days. Combining tender shredded chicken, black beans, corn, and a rich blend of enchilada sauce and spices, this soup offers a creamy texture balanced with tangy and smoky flavors. Topped with melted cheese, fresh cilantro, and crunchy tortilla chips, it makes a satisfying meal that’s easy to prepare on the stovetop.

• Author: Caleb
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Main 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, to taste
• Pepper, to taste
• 1 cup shredded cheese (cheddar or Mexican blend)

For Garnish and Serving

• Fresh cilantro, chopped (for garnish)
• Tortilla chips (for serving)

Instructions

1. Sauté Onion: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for about 5 minutes until softened and translucent.
2. Add Garlic: Stir in the minced garlic and cook for an additional 1 minute until fragrant, being careful not to burn the garlic.
3. Add Main Ingredients: Add the shredded cooked chicken, chicken broth, heavy cream, corn, black beans, and red enchilada sauce to the pot. Stir well to combine all ingredients evenly.
4. Season and Simmer: Season the soup with ground cumin, chili powder, smoked paprika, salt, and pepper. Bring the mixture to a simmer over medium heat and cook for 15 to 20 minutes, stirring occasionally, until the soup is thickened and flavors meld.
5. Add Cheese: Remove the pot from heat and immediately stir in the shredded cheese until melted and the soup is creamy.
6. Serve: Ladle the hot soup into bowls, garnish with chopped fresh cilantro, and serve with tortilla chips on the side for added crunch.

Notes

• You can use fresh, frozen, or canned corn—just make sure to drain if using canned.
• Shredded chicken can be store-bought rotisserie chicken for convenience or homemade cooked chicken breast.
• Adjust seasoning levels according to your spice preference; add more chili powder for extra heat.
• For a lighter version, substitute heavy cream with half-and-half or a dairy-free alternative.
• Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: Chicken Enchilada Soup, Creamy Soup, Mexican Soup, Chicken Soup, Easy Dinner, Comfort Food