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Creamy Chicken Enchilada Soup Recipe

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5 from 148 reviews

This creamy chicken enchilada soup is a comforting and flavorful blend of tender shredded chicken, black beans, corn, and a rich enchilada sauce base. Enhanced with spices like cumin, chili powder, and smoked paprika, and finished with melted cheese, it offers a hearty and delicious meal perfect for cozy dinners. Garnished with fresh cilantro and served with crunchy tortilla chips, this soup brings the taste of Mexican-inspired cuisine to your table with ease.

Ingredients

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 & Seasoning

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

Toppings & Garnishes

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

Instructions

  1. Sauté 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 softened and translucent, creating a flavorful base for the soup.
  2. Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant, taking care not to burn it to maintain its delicate flavor.
  3. Combine Soup Ingredients: Add the shredded cooked chicken, chicken broth, heavy cream, corn, black beans, and red enchilada sauce to the pot. Stir thoroughly to combine all ingredients evenly for a rich, creamy base.
  4. Season & Simmer: Season the mixture with ground cumin, chili powder, smoked paprika, salt, and pepper to your taste. Bring the soup to a gentle simmer, then reduce heat to maintain the simmer. Let it cook for 15-20 minutes, stirring occasionally to meld the flavors and thicken the soup slightly.
  5. Add Cheese: Once the soup is heated through and thickened to your liking, remove it from heat. Stir in the shredded cheese until fully melted and creamy, enhancing the soup’s richness and texture.
  6. Serve & Garnish: Ladle the hot soup into bowls, garnish with freshly chopped cilantro, and serve with crispy tortilla chips on the side for added crunch and authentic flair.

Notes

  • You can use rotisserie chicken or leftover cooked chicken to save time.
  • Adjust the amount of chili powder and smoked paprika to control the heat level.
  • For a lighter version, substitute heavy cream with half-and-half or coconut milk.
  • This soup freezes well; allow to cool completely before freezing in airtight containers.
  • Serve with avocado slices or a dollop of sour cream for extra creaminess.

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