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Creamy Chicken Enchilada Soup

Creamy Chicken Enchilada Soup for Cozy Nights In

This Creamy Chicken Enchilada Soup offers a cozy meal combining zesty flavors and creamy goodness, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Soups
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Feel free to substitute with your preferred cooking oil.
  • 1 medium Onion, diced Shallots can be used as an alternative.
  • 3 cloves Garlic, minced Fresh garlic is always preferred for the best flavor.
  • 2 cups Chicken Broth Use vegetable broth for a vegetarian option.
For the Soul of the Soup
  • 1 pound Shredded Chicken, cooked Rotisserie chicken is a fantastic time-saving option.
  • 1 cup Heavy Cream Substituting with full-fat Greek yogurt can lighten the dish.
  • 1 cup Corn Fresh, frozen, or canned.
  • 2 cups Black Beans, drained and rinsed Feel free to substitute with kidney beans.
  • 1 can Red Enchilada Sauce 10 oz, homemade works beautifully too.
For the Flavoring
  • 1 teaspoon Ground Cumin Adjust according to your taste preferences.
  • 1 teaspoon Chili Powder A pinch of cayenne can elevate the heat if desired.
  • 1 teaspoon Smoked Paprika Regular paprika can also do the job.
  • Salt & Pepper Season to taste; using kosher salt offers better seasoning control.
For Garnishing and Serving
  • 1 cup Shredded Cheese Cheddar or Mexican blend, any preferred melting cheese.
  • Fresh Cilantro Adds a burst of freshness; feel free to omit if you're not a fan.
  • Tortilla Chips Complements the soup beautifully and brings in that satisfying crunch.

Equipment

  • Large pot
  • Dutch oven

Method
 

Step-by-Step Instructions
  1. In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add 1 medium diced onion and sauté for about 5 minutes, stirring occasionally, until it becomes translucent and slightly softened.
  2. Stir in 3 minced garlic cloves and cook for an additional minute.
  3. Next, stir in 1 pound of cooked shredded chicken, 2 cups of chicken broth, and 1 cup of heavy cream. Add 1 cup of corn and 2 cups of drained and rinsed black beans. Pour in a 10-ounce can of red enchilada sauce.
  4. Sprinkle in 1 teaspoon each of ground cumin, chili powder, smoked paprika, and salt and pepper to taste. Stir well and bring to a gentle simmer over medium heat.
  5. Once your soup has thickened, remove it from the heat. Add 1 cup of shredded cheese and stir until melted.
  6. Ladle the hot soup into bowls and garnish with fresh cilantro if desired. Serve alongside tortilla chips.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 8gSugar: 4gVitamin A: 2000IUVitamin C: 10mgCalcium: 200mgIron: 3mg

Notes

Store leftovers in airtight containers for up to 3 days. Freeze in airtight containers for up to 3 months.

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