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Creamy Chicken Enchilada Soup

Cozy Up with Creamy Chicken Enchilada Soup Delight

Enjoy a warm bowl of Creamy Chicken Enchilada Soup, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Soups
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Can be replaced with vegetable or canola oil.
  • 1 medium Onion, diced Use shallots for a milder taste.
  • 3 cloves Garlic, minced Substitute with garlic powder (1 teaspoon) in a pinch.
  • 1 pound Cooked Chicken Breast, shredded Rotisserie chicken works well for convenience.
  • 2 cups Chicken Broth Vegetable broth is a vegetarian alternative.
  • 1 cup Heavy Cream Can be replaced with half-and-half or coconut milk for dairy-free.
For the Additions
  • 1 cup Corn Fresh, frozen, or canned; omit for a lower-carb version.
  • 2 cups Black Beans, drained and rinsed You could use pinto beans instead.
  • 1 can Red Enchilada Sauce 10 oz can; homemade sauce can also work.
  • 1 teaspoon Ground Cumin Swap for ground coriander if preferred.
  • 1 teaspoon Chili Powder Adjust to taste or use taco seasoning.
  • 1 teaspoon Smoked Paprika Can substitute with regular paprika.
  • Salt and Pepper To taste; adjust based on broth saltiness.
For the Toppings
  • 1 cup Shredded Cheese Cheddar or Mexican blend; use dairy-free cheese for an alternative.
  • Fresh Cilantro For garnish; can be omitted if not a fan.
  • Tortilla Chips For serving; opt for crunchy bread for a different texture.

Equipment

  • Large pot or Dutch oven

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat for about 2 minutes. Once the oil shimmers, add 1 medium diced onion and sauté for approximately 5 minutes until it turns translucent and softens.
  2. Stir in 3 minced garlic cloves and allow them to cook for an additional minute, stirring frequently to prevent burning.
  3. Mix in 1 pound of shredded cooked chicken breast, followed by 2 cups of chicken broth, and pour in 1 cup of heavy cream.
  4. Add 1 cup of corn and 2 cups of drained and rinsed black beans to the pot, then pour in 1 can of red enchilada sauce. Stir well to combine and let it simmer for about 5 minutes.
  5. Sprinkle in 1 teaspoon of ground cumin, 1 teaspoon of chili powder, 1 teaspoon of smoked paprika, and season with salt and pepper to taste.
  6. Once the soup is thickened and heated through, remove it from the heat and stir in 1 cup of shredded cheese until melted and creamy.
  7. Ladle the warm soup into bowls and garnish with fresh cilantro for an added burst of flavor. Serve alongside tortilla chips.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 3gVitamin A: 20IUVitamin C: 15mgCalcium: 15mgIron: 10mg

Notes

Use rotisserie chicken for convenience. Watch garlic closely while sautéing to prevent a bitter taste. Adjust spiciness as needed. Store leftovers in an airtight container for up to 3 days.

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