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Creamy Chicken Enchilada Soup

Creamy Chicken Enchilada Soup: Cozy Comfort in a Bowl

Indulge in the creamy and flavorful comfort of Creamy Chicken Enchilada Soup, perfect for busy weeknight dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 cups
Course: Soups
Cuisine: Mexican
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive oil Can substitute with canola oil
  • 1 medium Onion Diced
  • 3 cloves Garlic Minced
  • 2 cups Cooked chicken breast Shredded
  • 4 cups Chicken broth
  • 1 cup Heavy cream Can substitute with full-fat Greek yogurt
For the Flavor
  • 1 cup Corn Fresh, frozen, or canned
  • 1 can Black beans Rinsed and drained
  • 1 cup Red enchilada sauce
  • 1 teaspoon Ground cumin
  • 1 tablespoon Chili powder Adjust for preferred heat level
  • 1 teaspoon Smoked paprika
For Serving
  • to taste Salt
  • to taste Pepper
  • 1 cup Shredded cheese Cheddar or Mexican blend
  • to taste Fresh cilantro For garnish
  • Tortilla chips For serving

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat olive oil over medium heat until shimmering. Add diced onion and sauté for about 5 minutes until translucent.
  2. Stir in minced garlic and cook for an additional minute until golden.
  3. Incorporate shredded chicken, followed by chicken broth and heavy cream. Stir to combine.
  4. Add corn, black beans, and red enchilada sauce, then mix well.
  5. Season with ground cumin, chili powder, smoked paprika, salt, and pepper. Stir and bring to a gentle simmer.
  6. Allow to simmer for about 15-20 minutes, stirring occasionally, until thickened.
  7. Reduce heat and stir in shredded cheese, continuing to stir until melted.
  8. Ladle soup into bowls, garnishing with fresh cilantro and serving with tortilla chips.

Nutrition

Serving: 1cupCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 800mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 15IUVitamin C: 25mgCalcium: 20mgIron: 15mg

Notes

For a thicker soup, let it simmer longer. Store leftovers in an airtight container for up to 3 days or freeze for a month.

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