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–+ servings
Creamy Chicken Enchilada Soup

Creamy Chicken Enchilada Soup: Cozy Comfort in Every Bite

This Creamy Chicken Enchilada Soup is a comforting dish perfect for busy weeknights, combining tender chicken, zesty flavors, and a creamy texture in under an hour.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Soups
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Can substitute with vegetable or any neutral oil
  • 1 medium Onion Diced
  • 3 cloves Garlic Minced
  • 4 cups Chicken Broth Can use low-sodium or vegetable broth
For the Creaminess
  • 2 cups Cooked Chicken Breast Shredded
  • 1 cup Heavy Cream Can substitute with full-fat Greek yogurt
For Flavor & Texture
  • 1 cup Corn Can be fresh, frozen, or canned
  • 1 15 oz can Black Beans Drained and rinsed
  • 1 cup Red Enchilada Sauce Homemade or store-bought
For the Spices
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Chili Powder
  • 1 teaspoon Smoked Paprika
  • Salt To taste
  • Pepper To taste
For Garnish
  • 1 cup Shredded Cheese (Cheddar or Mexican Blend) Can replace with dairy-free cheese
  • 1 bunch Fresh Cilantro Chopped, can substitute with parsley
  • Tortilla Chips For serving

Equipment

  • Large pot or Dutch oven

Method
 

Step-by-Step Instructions for Creamy Chicken Enchilada Soup
  1. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Once shimmering, add 1 diced onion and sauté for about 5 minutes until softened and translucent. Stir in 3 minced garlic cloves and cook for an additional minute.
  2. Incorporate 2 cups of shredded cooked chicken into the pot and mix well. Pour in 4 cups of chicken broth, followed by 1 cup of heavy cream. Stir the mixture until everything is combined.
  3. Add 1 cup of corn and 1 can of black beans, along with 1 cup of red enchilada sauce. Stir the ingredients together.
  4. 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. Bring the soup to a gentle simmer for about 15-20 minutes.
  5. Remove the pot from heat and stir in 1 cup of shredded cheese until melted.
  6. Ladle the soup into bowls and garnish with fresh cilantro and tortilla chips. Serve hot.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 35gProtein: 25gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 5gVitamin A: 800IUVitamin C: 10mgCalcium: 200mgIron: 3mg

Notes

This Creamy Chicken Enchilada Soup is customizable with various veggies and spices to suit your taste. Store leftovers in the fridge for up to 3 days or freeze for 3 months.

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