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–+ servings
Chicken Enchilada Soup

Cozy Up with Creamy Chicken Enchilada Soup Bliss

Indulge in this creamy Chicken Enchilada Soup, a comforting twist on traditional flavors that brings warmth to family gatherings.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Soups
Cuisine: Mexican
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Can be substituted with canola or vegetable oil.
  • 1 medium Onion, diced Cook until translucent.
  • 2 cloves Garlic, minced Fresh garlic elevates the flavor.
  • 1 teaspoon Ground Cumin
  • 1 tablespoon Chili Powder Adjust based on spice preference.
  • 1 teaspoon Paprika
  • to taste Salt
  • to taste Black Pepper
  • 4 cups Chicken Broth Vegetable broth for vegetarian option.
For the Hearty Filling
  • 2 cups Cooked Chicken, shredded Leftovers or rotisserie chicken work perfectly.
  • 1 can Black Beans Drain and rinse before adding.
  • 1 cup Corn Frozen corn can be substituted.
  • 1 cup Red Enchilada Sauce
  • 1 can Chopped Green Chilies Add more for extra spice.
For the Creamy Finish
  • 1 cup Heavy Cream Half-and-half can work in a pinch.
  • 1 cup Shredded Cheddar Cheese Feel free to use any melting cheese.
  • 1 cup Monterey Jack
  • ¼ cup Chopped Fresh Cilantro Optional, for garnish.
  • to serve Tortilla Chips For serving or crumbling into soup.

Equipment

  • Large Pot

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
  2. Add 2 minced garlic cloves, 1 teaspoon of ground cumin, 1 tablespoon of chili powder, 1 teaspoon of paprika, and a pinch of salt and black pepper. Cook for 1-2 minutes until spices release aromatic flavors.
  3. Pour in 4 cups of chicken broth, bringing it to a gentle simmer. Stir well to combine the aromatics with the broth.
  4. Add 2 cups of shredded cooked chicken, 1 can of drained black beans, 1 cup of corn, 1 cup of red enchilada sauce, and 1 can of chopped green chilies. Stir to combine.
  5. Reduce heat to low and let soup simmer uncovered for 15-20 minutes to meld flavors.
  6. Incorporate 1 cup of heavy cream along with 1 cup each of shredded cheddar cheese and Monterey Jack, stirring until melted and creamy.
  7. Remove from heat and stir in ¼ cup of chopped fresh cilantro, if desired. Taste and adjust seasoning before serving.
  8. Ladle the soup into bowls, serving alongside tortilla chips, and garnishing as desired.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 800mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 250mgIron: 2mg

Notes

Consider adding a splash of lime juice before serving for a flavor boost. Store leftovers in an airtight container for up to 3 days.

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