Description
This Chicken Enchilada Soup recipe is a comforting and flavorful dish perfect for any occasion. It’s quick to make, creamy, and packed with tender chicken, beans, corn, and zesty enchilada flavors.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 3 cups cooked, shredded chicken
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn kernels, drained
- 1 (10 oz) can diced tomatoes with green chilies
- 1 (15 oz) can red enchilada sauce
- 4 cups low-sodium chicken broth
- 1 cup heavy cream or half-and-half
- 1 cup shredded cheddar cheese
- Salt and black pepper, to taste
- Optional toppings: crushed tortilla chips, diced avocado, cilantro, extra cheese, sour cream
Instructions
- Heat olive oil in a large Dutch oven or pot over medium heat. Add diced onion and cook for 3-4 minutes until softened. Stir in minced garlic, cumin, chili powder, smoked paprika, and cayenne; cook for 1 minute until fragrant.
- Add shredded chicken, black beans, corn, diced tomatoes with green chilies, and enchilada sauce to the pot. Stir everything together. Pour in the chicken broth and bring the mixture to a gentle boil over medium-high heat. Reduce heat, cover, and simmer for 20 minutes.
- Stir in the heavy cream (or half-and-half) and shredded cheddar cheese. Continue to cook, stirring occasionally, until the cheese melts and the soup is creamy and smooth (about 5 minutes). Taste and season with salt and black pepper as needed.
- Ladle the hot Chicken Enchilada Soup into bowls. Top with your favorite garnishes.
Notes
- Rotisserie chicken is a time-saving option for shredded chicken.
- For a thicker soup, add 2 tablespoons of cornmeal or masa harina.
- This Chicken Enchilada Soup tastes even better the next day.
- For a dairy-free version, use unsweetened coconut milk or cashew cream and omit the cheese.
- Leftover cooked turkey can be used instead of chicken.
- Use freshly shredded cheese for the best melting and flavor.
- If the soup thickens too much after refrigeration, add a splash of chicken broth when reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320 calories
- Sugar: 0g
- Sodium: 0mg
- Fat: 10g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 26g
- Cholesterol: 0mg