Creamy Chicken Enchilada Soup Recipe

Introduction

Creamy Chicken Enchilada Soup is a comforting and flavorful dish that combines tender chicken, rich spices, and a smooth, cheesy broth. It’s perfect for a cozy night in or when you crave a hearty meal with a Mexican twist.

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 for a quick and easy option.
• Swap heavy cream for half-and-half for a lighter soup.
• Add diced green chilies for extra heat and flavor.
• Top with avocado slices or sour cream for added creaminess.
• Serve with warmed tortillas instead of chips for a heartier meal.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if the soup is too thick.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, omit the chicken and use vegetable broth instead of chicken broth. You can add extra beans, corn, or vegetables like bell peppers and zucchini for more substance.

Can I freeze Creamy Chicken Enchilada Soup?

Freezing is possible but not ideal due to the cream. If you choose to freeze, do so before adding the cream and cheese. Thaw and add these ingredients fresh when reheating.

Creamy Chicken Enchilada Soup Recipe

Print Recipe

★★★★★

4.8 from 108 reviews

This Creamy Chicken Enchilada Soup is a comforting and flavorful dish that combines tender shredded chicken, black beans, corn, and a rich blend of enchilada sauce and spices. Perfect for a cozy meal, it’s topped with melted cheese, fresh cilantro, and served alongside crunchy tortilla chips for added texture.

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

Ingredients

Scale 1x2x3x

Soup Base

• 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

Spices

• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• Salt, to taste
• Pepper, to taste

Toppings and Garnishes

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

Instructions

1. Sauté Onions: 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. Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant.
3. Add Main Ingredients: Add the shredded chicken, chicken broth, heavy cream, corn, black beans, and enchilada sauce to the pot. Mix well to combine.
4. Season and Simmer: 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. Add Cheese: Once the soup is thickened and heated through, remove from heat. Stir in the shredded cheese until melted and creamy.
6. Serve: Serve the soup hot, garnished with fresh cilantro and tortilla chips on the side.

Notes

• Use cooked chicken breast leftover from a previous meal or rotisserie chicken for convenience.
• Adjust the level of spiciness by increasing or decreasing chili powder and paprika.
• For a lighter version, substitute heavy cream with half-and-half or a non-dairy alternative.
• Fresh cilantro adds a bright, fresh flavor but can be omitted if preferred.
• Serve immediately for best texture of tortilla chips; they can be crushed on top or served as a side.

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