Creamy Chicken Enchilada Soup Recipe
This Creamy Chicken Enchilada Soup is a hearty and comforting dish combining tender shredded chicken, black beans, corn, and a flavorful blend of enchilada sauce and spices. Rich cream cheese and cheddar cheese create a luscious, creamy texture that perfectly complements the smoky and spicy notes. Perfect for a quick weeknight dinner, this 30-minute soup is topped with fresh cilantro, avocado, sour cream, and crispy tortilla strips for a satisfying Mexican-inspired meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Sauté 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
Soup Liquid and Vegetables
- 4 cups chicken broth (950 ml)
- 10 oz red enchilada sauce (300 ml), canned
- 14.5 oz fire-roasted diced tomatoes (430 g), canned
- 4 oz diced green chiles (118 g), canned
- 15 oz black beans (450 g), canned, drained and rinsed
- 1½ cups frozen or canned corn, drained
Protein and Dairy
- 2 cups cooked shredded chicken (rotisserie works well)
- 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
- Chopped cilantro
- Sliced avocado
- Sour cream
- Tortilla strips or crushed tortilla chips
- Lime wedges
- Canned or fresh jalapeños or chilies
Instructions
- Sauté Vegetables and Spices: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and bell pepper, cooking for 3 to 4 minutes until softened. Stir in minced garlic, ground cumin, chili powder, smoked paprika, and dried oregano. Cook this mixture for an additional 30 seconds until fragrant to release the spices’ flavors.
- Add Liquids and Simmer: Pour in the chicken broth, red enchilada sauce, fire-roasted diced tomatoes, and diced green chiles. Stir well to combine all ingredients and bring the soup to a gentle simmer over medium heat.
- Add Beans, Corn, and Chicken: Stir in the drained black beans, corn, and shredded cooked chicken. Let the soup simmer for about 10 minutes to allow the flavors to meld together, stirring occasionally.
- Create Creamy Texture: Lower the heat to low. Gradually stir in the softened cream cheese and heavy cream, whisking continuously until the cream cheese completely melts and the soup becomes creamy. Then, add the shredded cheddar cheese and continue stirring to ensure it melts smoothly into the soup, enhancing richness.
- Season and Serve: Taste the soup and adjust seasoning with salt and pepper as needed. Serve hot with your choice of toppings such as chopped cilantro, sliced avocado, sour cream, tortilla strips, lime wedges, and jalapeños for added flavor and texture.
Notes
- Using rotisserie chicken speeds up the prep and adds great flavor.
- For a lighter option, substitute heavy cream with half-and-half or a dairy-free alternative.
- If a spicier soup is preferred, add extra diced jalapeños or chili powder.
- This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- To make this recipe gluten-free, ensure the enchilada sauce and broth are gluten-free certified.
