Description
This Creamy Chicken Enchilada Soup is a comforting and flavorful one-pot Tex-Mex dish featuring tender shredded chicken, black beans, corn, and green chiles simmered in a rich and creamy tomato-based broth with enchilada sauce. Perfect for a quick weeknight dinner, it combines the smoky spices of cumin, chili powder, and smoked paprika with melty cheese and fresh toppings like avocado and cilantro for an irresistible meal.
Ingredients
Scale
Soup Base
- 2 tablespoons olive oil
- 1 small onion (diced)
- 1 small red bell pepper (diced)
- 2 cloves garlic (minced)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- 4 cups chicken broth (950 ml)
- 10 oz red enchilada sauce (300 ml, canned)
- 14.5 oz fire-roasted diced tomatoes (430 g, canned)
- 4 oz diced green chiles (118 g, canned)
Protein and Vegetables
- 15 oz black beans (450 g, canned, drained and rinsed)
- 1½ cups frozen or canned corn (drained)
- 2 cups cooked shredded chicken (rotisserie works well)
Dairy
- 4 oz cream cheese (118 g, softened and cubed)
- 1 cup heavy cream (240 ml) or half-and-half
- 1½ cups shredded cheddar cheese or Mexican blend cheese
Toppings (optional)
- Chopped cilantro
- Sliced avocado
- Sour cream
- Tortilla strips or crushed tortilla chips
- Lime wedges
- Canned or fresh jalapeños or chilies
Instructions
- Prepare aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and red bell pepper, cooking for 3 to 4 minutes until softened. Stir in the minced garlic, ground cumin, chili powder, smoked paprika, and dried oregano, cooking for another 30 seconds until fragrant.
- Add liquids and simmer: Pour in the chicken broth, red enchilada sauce, fire-roasted diced tomatoes, and diced green chiles. Stir well to combine, then bring the mixture to a gentle simmer.
- Add beans, corn, and chicken: Stir in the drained black beans, corn, and cooked shredded chicken. Allow the soup to simmer uncovered for about 10 minutes, letting all the flavors meld together.
- Make it creamy: Reduce the heat to low. Add the softened cream cheese and heavy cream, whisking continuously until the cream cheese is fully melted and the soup becomes creamy. Then stir in the shredded cheddar or Mexican blend cheese until melted and well combined.
- Season and serve: Taste the soup and adjust seasoning with salt and pepper to your preference. Serve hot, garnished with chopped cilantro, sliced avocado, sour cream, tortilla strips or crushed tortilla chips, lime wedges, and jalapeños if desired.
Notes
- This soup can be made on the stovetop, slow cooker, or Instant Pot depending on your preference and equipment.
- Use rotisserie chicken for a quick shortcut, or cook your own chicken breasts or thighs and shred them.
- Half-and-half can be used instead of heavy cream for a lighter option, though it will be slightly less rich.
- For more heat, add additional diced jalapeños or use a spicier enchilada sauce.
- Leftovers keep well in the refrigerator for up to 3 days and can be frozen for longer storage.
Nutrition
- Serving Size: 1 serving
- Calories: 617 kcal
- Sugar: 8 g
- Sodium: 1530 mg
- Fat: 40 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 9 g
- Protein: 31 g
- Cholesterol: 130 mg
