Description
This Creamy Chicken Enchilada Soup is a flavorful and comforting Tex-Mex dish made with shredded chicken, black beans, corn, and diced green chilies simmered in a rich enchilada sauce and fire-roasted tomatoes. Cream cheese and heavy cream add a luscious creaminess, while cheddar cheese melts smoothly into the soup. Topped with fresh cilantro, avocado, sour cream, and crunchy tortilla strips, this hearty soup is perfect for a quick and satisfying weeknight meal.
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
Protein and Vegetables
- 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 and Finishing
- 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 Vegetables: In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion and bell pepper, cooking for 3–4 minutes until softened and translucent.
- Add Spices and Garlic: Stir in the minced garlic, ground cumin, chili powder, smoked paprika, and dried oregano. Cook for an additional 30 seconds until the spices are fragrant.
- 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 gentle simmer.
- Add Beans, Corn, and Chicken: Stir in the drained and rinsed black beans, corn, and shredded cooked chicken. Let the soup simmer for about 10 minutes, allowing the flavors to combine.
- Add Creaminess: Reduce heat to low. Stir in the softened cream cheese and heavy cream, whisking continuously until the cream cheese melts completely and the soup becomes creamy.
- Melt Cheese: Gradually add the shredded cheddar or Mexican blend cheese, stirring constantly to ensure the cheese melts smoothly 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 or chilies as desired.
Notes
- This recipe comes together quickly in about 30 minutes making it perfect for busy weeknights.
- Rotisserie chicken is a convenient shortcut, but you can use any cooked shredded chicken.
- For a lighter alternative, substitute half-and-half for heavy cream.
- The soup can also be adapted to slow cooker or instant pot methods for convenience.
- Add extra heat by including fresh jalapeños or a pinch of cayenne pepper.
- 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
