Description
Creamy Chicken Enchilada Soup is a comforting Tex-Mex dish made with shredded chicken, black beans, corn, and green chiles simmered in a flavorful blend of enchilada sauce, fire-roasted tomatoes, and spices. It's finished with cream cheese, heavy cream, and melted cheddar cheese, creating a rich and creamy soup perfect for a quick weeknight meal.
Ingredients
Scale
Main Ingredients
- 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)
- 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)
- 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
- Chopped cilantro
- Sliced avocado
- Sour cream
- Tortilla strips or crushed tortilla chips
- Lime wedges
- Canned or fresh jalapeños or chilies
Instructions
- Saute Vegetables: In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion and bell pepper, cooking for 3–4 minutes until softened. Stir in garlic, cumin, chili powder, smoked paprika, and oregano; cook for another 30 seconds until fragrant.
- Add Liquids and Simmer: Pour in chicken broth, enchilada sauce, fire-roasted diced tomatoes, and diced green chiles. Stir well and bring the mixture to a simmer.
- Incorporate Beans, Corn, and Chicken: Stir in black beans, corn, and shredded chicken. Let the soup simmer for about 10 minutes to allow the flavors to blend.
- Add Creaminess: Reduce heat to low. Stir in softened cream cheese and heavy cream, whisking continuously until the cream cheese melts fully and the soup becomes creamy. Add shredded cheese while stirring to melt it smoothly into the soup.
- Season and Serve: Taste and adjust seasoning with salt and pepper as needed. Serve hot with your favorite toppings such as chopped cilantro, sliced avocado, sour cream, tortilla strips, lime wedges, and jalapeños.
Notes
- This soup makes a fast and satisfying weeknight dinner with restaurant-quality Tex-Mex flavors.
- Shredded rotisserie chicken works well and speeds up preparation.
- You can also prepare this recipe in a slow cooker or an Instant Pot if preferred.
- For a lighter version, substitute half-and-half for heavy cream and reduce cheese amount.
- Toppings like avocado and sour cream add creaminess and freshness to the dish.
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
