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Creamy Chicken Enchilada Soup Recipe

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★★★★★

4.2 from 69 reviews

This Creamy Chicken Enchilada Soup is a flavorful and comforting dish that combines tender shredded chicken with a rich blend of spices, enchilada sauce, and creamy broth. Perfect for a cozy meal, it features hearty ingredients like black beans, corn, and melted cheese, garnished with fresh cilantro and served with crunchy tortilla chips.

Ingredients

Scale

Main Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 pound cooked chicken breast, shredded
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1 cup corn (fresh, frozen, or canned)
  • 2 cups black beans, drained and rinsed
  • 1 can (10 oz) red enchilada sauce

Spices

  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • Salt, to taste
  • Black pepper, to taste

Finishing Ingredients

  • 1 cup shredded cheese (cheddar or Mexican blend)
  • Fresh cilantro, chopped for garnish
  • Tortilla chips, for serving

Instructions

  1. Sauté the Onion: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for about 5 minutes, or until the onion is softened and translucent.
  2. Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant, being careful not to burn it.
  3. Add Main Ingredients: Add the shredded cooked chicken, chicken broth, heavy cream, corn, black beans, and red enchilada sauce to the pot. Stir well to combine all the ingredients evenly.
  4. Season and Simmer: Season the soup with ground cumin, chili powder, smoked paprika, salt, and pepper. Bring the mixture to a gentle simmer and let it cook uncovered for 15-20 minutes, stirring occasionally to prevent sticking and to allow the flavors to meld.
  5. Incorporate Cheese: Once the soup has thickened and is heated through, remove the pot from the heat. Stir in the shredded cheese slowly until it melts and makes the soup creamy and smooth.
  6. Serve: Ladle the hot soup into bowls, garnish with freshly chopped cilantro, and serve with tortilla chips on the side for added crunch.

Notes

  • Use cooked chicken breasts prepared ahead of time or rotisserie chicken to save time.
  • Adjust the seasoning to your preferred level of spiciness by adding extra chili powder or a pinch of cayenne pepper.
  • If you want a thicker soup, you can reduce the broth slightly or add a teaspoon of cornstarch mixed with cold water during the simmering step.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
  • For a lighter version, substitute the heavy cream with half-and-half or evaporated milk.

Keywords: Chicken Enchilada Soup, Creamy Soup, Mexican Soup, Chicken Soup, Enchilada Sauce, Comfort Food, Easy Dinner

Find it online: https://foodiecara.com/creamy-chicken-enchilada-soup-recipe/