Creamy Chicken Enchilada Soup Recipe
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.
- 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
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
- 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.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 minute until fragrant, being careful not to burn the garlic.
- 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.
- 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.
- Add Cheese: Remove the pot from heat and immediately stir in the shredded cheese until melted and the soup is creamy.
- 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
