Description
This creamy chicken enchilada soup is the ultimate comfort food with bold Mexican flavors. Made with tender shredded chicken, a rich, creamy broth, and a kick of spice, it’s a delicious one-pot meal that’s easy to make and perfect for weeknight dinners or meal prepping.
Ingredients
Units
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- Soup Base:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (15 oz) can diced tomatoes with green chilies (like Rotel)
- 1 (10 oz) can red enchilada sauce
- 4 cups chicken broth
- 2 cups cooked, shredded chicken (rotisserie works well)
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup frozen or canned corn (drained if canned)
- Creamy Base:
- 1 cup heavy cream or half-and-half
- 1 (8 oz) block cream cheese, softened and cubed
- Seasoning:
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- Optional Toppings:
- Shredded cheddar cheese
- Sour cream
- Sliced jalapeños
- Fresh cilantro
- Tortilla strips or chips
Instructions
- Sauté Aromatics:
In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sautéing until fragrant and translucent, about 3-4 minutes. - Build the Base:
Stir in the diced tomatoes, enchilada sauce, chicken broth, shredded chicken, black beans, and corn. Bring the mixture to a simmer over medium heat. - Add Seasonings:
Stir in chili powder, cumin, smoked paprika, salt, and black pepper. Let the soup simmer for 10-15 minutes to develop flavors. - Make It Creamy:
Reduce the heat to low. Stir in the cream cheese until fully melted and smooth. Then, add the heavy cream or half-and-half, stirring until well combined. - Serve:
Ladle the soup into bowls and top with your choice of shredded cheese, sour cream, jalapeños, cilantro, or tortilla strips. Serve warm.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
- Freezing: This soup freezes well, but add the cream and cream cheese after thawing for the best texture.
- Adjust Spice: For a milder version, use mild enchilada sauce and omit the jalapeños.