Description
A hearty and flavorful Chicken Enchilada Soup loaded with tender shredded chicken, beans, corn, and bold enchilada spices rich, creamy, and perfect for cozy weeknights.
Ingredients
1 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
3 cups cooked shredded chicken
2 cups chicken broth
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can corn, drained
1 (10 oz) can red enchilada sauce
1 (14.5 oz) can diced tomatoes
1 cup heavy cream or half-and-half
1 tsp chili powder
1 tsp cumin
1/2 tsp smoked paprika
Salt and pepper to taste
1 cup shredded cheddar or Mexican blend cheese
Fresh cilantro and tortilla strips, for garnish
Instructions
1. In a large pot, heat olive oil over medium heat. Add diced onion and sauté until translucent.
2. Add minced garlic and cook for 30 seconds until fragrant.
3. Stir in shredded chicken, chicken broth, black beans, corn, enchilada sauce, and diced tomatoes.
4. Season with chili powder, cumin, smoked paprika, salt, and pepper.
5. Bring to a boil, then reduce heat and simmer for 15–20 minutes to allow flavors to meld.
6. Stir in heavy cream and shredded cheese until melted and creamy.
7. Taste and adjust seasoning as needed.
8. Serve hot, garnished with fresh cilantro, tortilla strips, and extra cheese if desired.
Notes
You can substitute heavy cream with Greek yogurt for a lighter version.
For added heat, mix in diced jalapeños or a pinch of cayenne pepper.
This soup freezes beautifully — store in airtight containers for up to 2 months.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 390
- Sugar: 6g
- Sodium: 860mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 90mg
Keywords: chicken enchilada soup, creamy enchilada soup, Mexican chicken soup, easy weeknight dinner