Print

Creamy Chicken Enchilada Soup Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 771 reviews

This Creamy Chicken Enchilada Soup is a comforting and flavorful dish combining tender shredded chicken, smoky spices, black beans, corn, and creamy cheese, all simmered in a rich enchilada sauce. Perfect for a hearty lunch or dinner, it’s easy to make and garnished with fresh cilantro and crunchy tortilla chips for added texture.

Ingredients

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

Seasonings

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

Finishing Touches

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

Instructions

  1. Sauté Aromatics: 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, which builds a flavorful base for the soup.
  2. Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant, being careful not to burn it.
  3. Combine Main Ingredients: Add the shredded chicken, chicken broth, heavy cream, corn, black beans, and enchilada sauce into the pot. Stir thoroughly to combine all ingredients evenly.
  4. Season and Simmer: Season the soup with ground cumin, chili powder, smoked paprika, salt, and pepper. Bring the soup to a gentle simmer and cook for 15-20 minutes, stirring occasionally, to allow the flavors to meld and the soup to thicken slightly.
  5. Melt Cheese: Once the soup is heated through and slightly thickened, remove it from heat. Stir in the shredded cheese until it melts completely and the soup becomes creamy.
  6. Serve: Ladle the soup into bowls, garnish with freshly chopped cilantro, and serve with tortilla chips on the side for added crunch and texture.

Notes

  • Use cooked chicken breast to save time; rotisserie chicken works well.
  • For a spicier kick, add diced jalapeños or a pinch of cayenne pepper.
  • Can substitute heavy cream with half-and-half for a lighter version.
  • Black beans can be replaced with pinto beans if preferred.
  • This soup freezes well; cool completely before freezing in airtight containers.

Find it online: https://mealoria.com/creamy-chicken-enchilada-soup-recipe/