Cozy Up with Creamy Chicken Enchilada Soup Tonight

Creamy Chicken Enchilada Soup is a quick and comforting meal filled with rich flavors and textures.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 6 servings

Course: Soups

Cuisine: Mexican

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

1 tablespoon olive oil can use vegetable oil if desired
1 cup onion, diced provides base flavor and sweetness
2 cloves garlic, minced can substitute with garlic powder (1 teaspoon)
2 cups cooked chicken breast, shredded roasted chicken or turkey works too
4 cups chicken broth vegetable broth can be used for vegetarian
1 cup heavy cream substitute with coconut cream for dairy-free
1 cup corn frozen or canned corn can be swapped
1 can black beans feel free to swap with other beans
1 cup red enchilada sauce adjust the amount for preferred heat level

For Seasoning

1 teaspoon ground cumin can be omitted or reduced for less spice
1 teaspoon chili powder increase for more heat if desired
1 teaspoon smoked paprika use regular paprika if unavailable
to taste salt and pepper always taste before serving to adjust

For the Finishing Touch

1 cup shredded cheese cheddar or a Mexican blend is recommended
to taste fresh cilantro optional for those who dislike cilantro
tortilla chips served alongside for crunch

Equipment

large pot or Dutch oven

Method

Step-by-Step Instructions

Heat the Oil: In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat until it shimmers.
Sauté the Onion: Add 1 diced onion and sauté for about 5 minutes until translucent.
Add Garlic: Add 2 minced garlic cloves and sauté for an additional minute until fragrant.
Mix in Chicken and Broth: Incorporate 2 cups of shredded cooked chicken, 4 cups chicken broth, 1 cup heavy cream, 1 cup corn, 1 can black beans, and 1 cup red enchilada sauce.
Season the Soup: Sprinkle in 1 teaspoon ground cumin, 1 teaspoon chili powder, and 1 teaspoon smoked paprika. Season with salt and pepper.
Simmer and Thicken: Cook for 15-20 minutes, stirring occasionally until thickened.
Add Cheese: Stir in 1 cup of shredded cheese until melted.
Serve and Garnish: Ladle into bowls and garnish with fresh cilantro and serve with tortilla chips.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 800mgPotassium: 700mgFiber: 10gSugar: 3gVitamin A: 15IUVitamin C: 10mgCalcium: 20mgIron: 15mg

Notes

Avoid overcooking, taste frequently, and consider offering alternative garnishes.

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