Description
This Creamy Chicken Enchilada Soup is a comforting and flavorful Tex-Mex dish featuring tender shredded chicken, black beans, corn, and green chiles simmered in a rich broth with red enchilada sauce and fire-roasted tomatoes. Finished with cream cheese, heavy cream, and melted cheddar cheese, this soup delivers a creamy, satisfying texture perfect for a quick weeknight dinner.
Ingredients
Scale
Main Ingredients
- 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)
- 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 vegetables: In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion and red bell pepper, cooking for 3 to 4 minutes until softened.
- Add spices and garlic: Stir in minced garlic, ground cumin, chili powder, smoked paprika, and dried oregano. Cook for about 30 seconds until fragrant.
- Add liquids and simmer: Pour in chicken broth, red enchilada sauce, fire-roasted diced tomatoes, and diced green chiles. Stir well and bring the mixture to a simmer.
- Add beans, corn, and chicken: Stir in black beans, corn, and shredded chicken. Let the soup simmer gently for 10 minutes to allow flavors to meld.
- Make it creamy: Reduce heat to low. Add softened cream cheese and heavy cream. Whisk continuously until the cream cheese melts fully and the soup becomes creamy.
- Melt the cheese: Stir in shredded cheddar or Mexican blend cheese, mixing continuously until the cheese melts smoothly into the soup.
- Season and serve: Taste and adjust seasoning with salt and pepper as needed. Serve the soup hot with your favorite toppings such as chopped cilantro, avocado slices, sour cream, tortilla strips, lime wedges, and jalapeños.
Notes
- This soup is ideal for a quick weeknight dinner, ready in about 30 minutes using just one pot.
- Rotisserie chicken works perfectly to save time and add flavor.
- You can substitute half-and-half in place of heavy cream for a lighter option.
- Feel free to customize toppings to suit your taste preferences or dietary needs.
- This recipe can be adapted to slow cooker or instant pot methods if desired.
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
