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–+ servings
Creamy Chicken Enchilada Soup

Creamy Chicken Enchilada Soup for Cozy Comfort Food Nights

This Creamy Chicken Enchilada Soup is the ultimate comforting dish, perfect for cozy nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 cups
Course: Soups
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Any neutral oil can be used instead
  • 1 medium Onion, diced Substitute with shallots for a milder taste
  • 3 cloves Garlic, minced Garlic powder can be used in a pinch (1 teaspoon)
  • 1 pound Cooked Chicken Breast, shredded Rotisserie chicken offers a convenient swap
  • 2 cups Chicken Broth Vegetable broth works well for a vegetarian option
For the Creaminess
  • 1 cup Heavy Cream Use full-fat Greek yogurt for a lighter twist
  • 1 cup Corn Fresh, frozen, or canned
  • 2 cups Black Beans, drained and rinsed Pinto beans make a great alternative
  • 1 can Red Enchilada Sauce Try homemade sauce for a personal touch
For the Seasoning
  • 1 teaspoon Ground Cumin Swap with coriander for a different flavor twist
  • 1 teaspoon Chili Powder Adjust according to your spice preference
  • 1 teaspoon Smoked Paprika Regular paprika is a simple substitute
  • Salt and Pepper To taste
For the Toppings
  • 1 cup Shredded Cheese Cheddar or Mexican blend
  • Fresh Cilantro For serving, omit if not your favorite
  • Tortilla Chips For serving

Equipment

  • large pot
  • Dutch oven

Method
 

Cooking Instructions
  1. In a large pot or Dutch oven, heat olive oil over medium heat. Once shimmering, add the diced onion and sauté for about 5 minutes until softened and translucent.
  2. Add the minced garlic to the pot and cook for an additional minute until fragrant.
  3. Stir in the shredded cooked chicken and chicken broth. Mix well and bring to a gentle simmer.
  4. Pour in the heavy cream, corn, and black beans. Stir together to create a creamy texture.
  5. Sprinkle in the ground cumin, chili powder, smoked paprika, salt, and pepper. Stir to ensure spices are incorporated.
  6. Allow the soup to simmer for 15-20 minutes until thickened.
  7. Remove from heat and stir in the shredded cheese until melted.
  8. Ladle the soup into bowls and garnish with fresh cilantro and tortilla chips.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 5gVitamin A: 800IUVitamin C: 10mgCalcium: 150mgIron: 3mg

Notes

Store leftovers in airtight containers for up to 3 days. To freeze, use freezer-safe bags.

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