Description
A rich and creamy chicken enchilada soup bursting with bold Mexican-inspired flavors. This comforting soup combines shredded chicken, enchilada sauce, diced tomatoes, black beans, and corn in a creamy broth made with cream cheese, heavy cream, and cheddar. Perfect for cozy dinners, it’s easy to prepare on the stovetop and can be customized with your favorite toppings.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (optional)
- 3 cups cooked shredded chicken
- 1 (10 oz) can red enchilada sauce
- 1 (14.5 oz) can diced tomatoes
- 1 (4 oz) can diced green chiles
- 1 cup frozen corn
- 1 (15 oz) can black beans, drained and rinsed
- 4 cups chicken broth
- 4 oz cream cheese, softened and cubed
- ½ cup heavy cream
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic and cook for 3–4 minutes until softened and fragrant.
- Add Spices: Stir in ground cumin, chili powder, smoked paprika, and cayenne pepper (if using). Cook for 30 seconds to toast the spices and enhance their flavors.
- Add Main Ingredients: Add the shredded chicken, red enchilada sauce, diced tomatoes, diced green chiles, frozen corn, black beans, and chicken broth to the pot. Stir well to combine.
- Simmer: Bring the mixture to a simmer over medium heat, then reduce heat to low.
- Add Cream Cheese: Add the cubed softened cream cheese, stirring continuously until it is melted and fully incorporated into the soup, creating a creamy base.
- Incorporate Cream and Cheese: Stir in the heavy cream and shredded cheddar cheese until melted and smooth, making the soup rich and creamy.
- Final Simmer and Season: Let the soup simmer gently for an additional 5–10 minutes to allow all flavors to meld. Season with salt and pepper to taste.
- Serve: Serve the soup hot, topped with your favorite garnishes such as avocado slices, crispy tortilla strips, fresh cilantro, or a dollop of sour cream.
Notes
- For extra heat, choose medium or hot enchilada sauce and increase the cayenne pepper.
- This soup reheats well and can be frozen for up to 2 months for convenient meals later.
- Using rotisserie chicken is a great shortcut that adds flavor and saves time.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 410
- Sugar: 6g
- Sodium: 940mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 95mg
