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Creamy Chicken Enchilada Soup Recipe

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★★★★★

4.8 from 100 reviews

Creamy Chicken Enchilada Soup is a comforting and flavorful one-pot meal that combines tender shredded chicken, black beans, corn, and a rich enchilada sauce base. Enhanced with spices like cumin, chili powder, and smoked paprika, this soup is finished with melted cheese and garnished with fresh cilantro and crispy tortilla chips for added texture and taste.

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 & Seasonings

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

Toppings & Garnishes

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

Instructions

  1. Heat the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until the onion becomes soft and translucent.
  2. Cook the Garlic: Stir in the minced garlic and cook for an additional minute, allowing the garlic to become fragrant but not browned.
  3. Add Main Ingredients: Add the shredded chicken, chicken broth, heavy cream, corn, black beans, and red enchilada sauce to the pot. Stir everything well to combine all the flavors.
  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 cook for 15 to 20 minutes, stirring occasionally to ensure the soup thickens and the flavors meld together.
  5. Finish with Cheese: Remove the pot from the heat and stir in the shredded cheese until it melts into the soup, making it creamy and rich.
  6. Serve: Ladle the hot soup into bowls, garnish with chopped fresh cilantro, and serve with tortilla chips on the side for added crunch.

Notes

  • For added heat, add chopped jalapeños or a pinch of cayenne pepper during the seasoning step.
  • This recipe is versatile; you can include additional vegetables such as bell peppers or zucchini to increase its nutritional value.
  • Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Keywords: Chicken enchilada soup, creamy chicken soup, Mexican soup, black bean soup, comfort food, easy one-pot meal

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