Creamy Chicken Enchilada Soup: Cozy Comfort in a Bowl

Creamy Chicken Enchilada Soup is a cozy dish that transforms a standard evening into a fiesta of flavors with tender chicken and rich, creamy broth.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 6 cups

Course: Soups

Cuisine: Mexican

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tablespoons Olive Oil Avocado oil can be used for a higher smoke point.
1 medium Onion, diced Substitute with shallots for a milder taste.
3 cloves Garlic, minced Freshly minced garlic is preferable.
2 cups Cooked Chicken Breast, shredded Rotisserie chicken is a convenient alternate.
4 cups Chicken Broth Choose low-sodium broth for better salt control.

For the Creaminess

1 cup Heavy Cream Use full-fat Greek yogurt for a lighter touch.

For Texture and Flavor

1 cup Corn Fresh, frozen, or canned corn all work well.
1 can Black Beans, drained and rinsed Pinto beans can be a tasty substitute.
10 ounces Red Enchilada Sauce Homemade or store-bought works!

For Seasoning

1 teaspoon Ground Cumin Smoked cumin can enhance the flavor profile.
1 tablespoon Chili Powder Adjust the quantity for your preferred spice level.
1 teaspoon Smoked Paprika Regular paprika is a good alternative.
Salt & Pepper To taste, enhancing overall flavor.

For Toppings

1 cup Shredded Cheese (cheddar or Mexican blend) Pepper jack is great for a spicy kick.
0.25 cup Fresh Cilantro, chopped Parsley can be used for a milder alternative.
1 cup Tortilla Chips Homemade tortilla strips can be a delicious alternative.

Equipment

Large pot or Dutch oven

Method

Step‑by‑Step Instructions

In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add 1 diced medium onion and sauté for about 5 minutes, stirring occasionally, until the onions are soft and translucent. Next, incorporate 3 minced garlic cloves, cooking for an additional minute until fragrant.
Stir in 2 cups of shredded cooked chicken, ensuring it's evenly coated. Then pour in 4 cups of chicken broth along with 1 cup of heavy cream. Mix thoroughly to combine all the elements in the pot.
Add 1 cup of corn and 1 can of drained black beans to the pot, stirring well. Then, pour in a 10-ounce can of red enchilada sauce. Mix everything together until fully combined.
Sprinkle in 1 teaspoon of ground cumin, 1 tablespoon of chili powder, 1 teaspoon of smoked paprika, and salt and pepper to taste. Bring the mixture to a gentle simmer over medium heat, allowing it to bubble softly.
Let the soup simmer for about 15 to 20 minutes, stirring occasionally until it thickens and becomes heated through.
Remove the pot from heat and add in 1 cup of shredded cheese, stirring until melted and creamy.
Ladle your warm soup into bowls and garnish with freshly chopped cilantro and a handful of crunchy tortilla chips on top.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 600mgFiber: 7gSugar: 3gVitamin A: 800IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. For longer storage, freeze in portions using freezer-safe containers or bags for up to 3 months.

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