Creamy Chicken Enchilada Soup
This creamy chicken enchilada soup is a rich, comforting one-pot meal packed with shredded chicken, black beans, corn, enchilada sauce, and melted cheese. It’s easy to make, full of bold Tex-Mex flavors, and perfect for busy weeknights or cozy family dinners.
Equipment
- Large soup pot or Dutch oven
- Wooden spoon
- Measuring cups and spoons
- Knife
- Cutting board
- Ladle
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 3 garlic cloves minced
- 2 cups cooked shredded chicken
- 1 can 15 oz black beans drained and rinsed
- 1 cup corn kernels
- 1 can 14 oz diced tomatoes
- 1 can 10 oz red enchilada sauce
- 4 cups chicken broth
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- Salt to taste
- Black pepper to taste
- 4 oz cream cheese softened
- 1 cup shredded cheddar cheese
- 1/2 cup heavy cream
- 2 tablespoons chopped fresh cilantro optional
- Sliced avocado for garnish (optional)
- Green onions sliced (optional)
- Jalapeño slices for garnish (optional)
Instructions
- Heat olive oil in a large soup pot over medium heat.
- Add diced onion and cook for 4-5 minutes until softened.
- Stir in minced garlic and cook for 30 seconds until fragrant.
- Add shredded chicken, black beans, corn, diced tomatoes, enchilada sauce, and chicken broth.
- Stir in chili powder, cumin, paprika, salt, and black pepper.
- Bring the mixture to a gentle boil, then reduce heat and simmer for 20 minutes.
- Add softened cream cheese and stir until fully melted into the soup.
- Pour in heavy cream and shredded cheddar cheese.
- Stir continuously until the soup is creamy and cheese is melted.
- Simmer for 5 more minutes on low heat.
- Remove from heat and let rest for 5 minutes.
- Serve warm with cilantro, avocado, green onions, or jalapeños if desired.
Notes
Nutritional Info (Approx. Per Serving)
- Calories: 420 kcal
- Protein: 28 g
- Carbohydrates: 22 g
- Fat: 24 g
- Saturated Fat: 11 g
- Fiber: 6 g
- Sugar: 5 g
- Sodium: 780 mg
