Description
This Creamy Chicken Enchilada Soup is a flavorful Tex-Mex comfort food made with shredded chicken, black beans, corn, and green chiles simmered in a rich red enchilada sauce and fire-roasted tomatoes, finished with cream cheese, heavy cream, and melted cheddar cheese. Perfect for a quick, hearty weeknight meal served with toppings like avocado, cilantro, sour cream, and tortilla strips.
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, canned)
- 14.5 oz fire-roasted diced tomatoes (430 g, canned)
- 4 oz diced green chiles (118 g, canned)
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)
- 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
- Prepare the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and red bell pepper and cook for 3 to 4 minutes until softened and fragrant.
- Add Spices and Garlic: Stir in the minced garlic, ground cumin, chili powder, smoked paprika, and dried oregano. Cook for another 30 seconds until the mixture is aromatic.
- Add Liquids and Simmer: Pour in the chicken broth, red enchilada sauce, fire-roasted diced tomatoes, and diced green chiles. Stir well and bring the mixture to a simmer over medium heat.
- Add Beans, Corn, and Chicken: Stir in the black beans, corn, and shredded chicken. Let the soup simmer gently for about 10 minutes to allow the flavors to meld and develop.
- Add Creamy Ingredients: Reduce the heat to low. Add the softened cream cheese cubes and heavy cream to the pot. Whisk or stir continuously until the cream cheese fully melts and the soup becomes creamy and smooth.
- Add Cheese and Final Seasoning: Stir in the shredded cheddar or Mexican blend cheese steadily to ensure it melts smoothly into the soup. Taste the soup and adjust seasoning with salt and pepper as needed.
- Serve: Ladle the hot soup into bowls and top with chopped cilantro, sliced avocado, sour cream, tortilla strips or crushed chips, lime wedges, and jalapeños or chilies as desired. Serve immediately.
Notes
- This recipe can be made in one pot on the stovetop for convenience and speed.
- For alternative methods, you can prepare the soup in a slow cooker or Instant Pot, adjusting cooking times accordingly.
- Rotisserie chicken is recommended for quick preparation but shredded cooked chicken breast or thighs work well too.
- Use half-and-half to lighten the soup slightly, or full heavy cream for extra richness.
- Adjust the spiciness by adding more or fewer jalapeños or choosing mild green chiles according to preference.
- Serve with fresh lime wedges to add brightness and enhance flavors.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop.
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
