Description
This Creamy Chicken Enchilada Soup is a comforting and flavorful Tex-Mex dish made with tender shredded chicken, black beans, corn, and green chiles simmered in enchilada sauce and fire-roasted tomatoes. Finished with cream cheese, heavy cream, and melted cheddar cheese, this soup is perfect for a quick weeknight meal and topped with fresh avocado, sour cream, cilantro, and tortilla strips for added texture and taste.
Ingredients
Scale
Soup Base
- 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)
- 14.5 oz fire-roasted diced tomatoes (430 g)
- 4 oz diced green chiles (118 g)
Main Ingredients
- 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)
Dairy
- 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 and Garnishes
- Chopped cilantro
- Sliced avocado
- Sour cream
- Tortilla strips or crushed tortilla chips
- Lime wedges
- Canned or fresh jalapeños or chilies
Instructions
- Heat Vegetables: In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and red bell pepper, cooking for 3–4 minutes until the vegetables soften.
- Add Spices and Garlic: Stir in the minced garlic, 1 teaspoon ground cumin, 1 teaspoon chili powder, ½ teaspoon smoked paprika, and ½ teaspoon dried oregano. Cook for another 30 seconds until fragrant.
- Add Liquids and Tomatoes: Pour in 4 cups of chicken broth, 10 oz of red enchilada sauce, 14.5 oz fire-roasted diced tomatoes, and 4 oz diced green chiles. Stir well and bring the mixture to a simmer.
- Add Beans, Corn, and Chicken: Add 15 oz of black beans, 1½ cups of corn, and 2 cups of cooked shredded chicken to the pot. Let the soup simmer gently for about 10 minutes to meld all the flavors together.
- Create Creamy Base: Reduce heat to low. Stir in 4 oz of softened cream cheese and 1 cup of heavy cream, whisking continuously until the cream cheese melts completely and the soup becomes creamy.
- Incorporate Cheese: Add 1½ cups shredded cheddar or Mexican blend cheese, stirring constantly to ensure the cheese melts smoothly and blends into the soup.
- Season and Serve: Taste the soup and adjust seasoning with salt and pepper as needed. Serve hot topped with chopped cilantro, sliced avocado, sour cream, tortilla strips, lime wedges, and jalapeños as desired.
Notes
- This soup is a quick and easy weeknight dinner, taking about 30 minutes to prepare all in one pot.
- Rotisserie chicken works perfectly for shredding and speeds up prep time.
- You can substitute half-and-half for heavy cream if you prefer a lighter version.
- For a spicier soup, add extra jalapeños or use a hot enchilada sauce.
- This soup can also be adapted for slow cooker or instant pot methods if desired.
- Leftovers can be refrigerated for up to 3 days and reheated gently to prevent curdling.
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
