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Creamy Chicken Enchilada Soup Recipe

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4.1 from 3 reviews

This creamy chicken enchilada soup is a flavorful and comforting meal combining tender shredded chicken, black beans, corn, and a rich blend of spices and enchilada sauce. With a smooth, creamy texture from cream cheese and heavy cream, it’s topped with cheddar cheese and customizable garnishes, making it perfect for a satisfying weeknight dinner.

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 Ingredients

  • 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)

Creamy Additions

  • 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 (Optional)

  • Chopped cilantro
  • Sliced avocado
  • Sour cream
  • Tortilla strips or crushed tortilla chips
  • Lime wedges
  • Canned or fresh jalapeños or chilies

Instructions

  1. Sauté vegetables and spices: 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 they are softened and fragrant. Stir in the minced garlic, ground cumin, chili powder, smoked paprika, and dried oregano; cook for another 30 seconds to release the spices’ aromas.
  2. Add liquids and simmer: Pour in the chicken broth, red enchilada sauce, fire-roasted diced tomatoes, and diced green chiles. Stir everything well and bring the mixture to a simmer over medium heat.
  3. Add beans, corn, and chicken: Stir in the drained black beans, drained corn, and cooked shredded chicken. Allow the soup to simmer gently for about 10 minutes so the flavors can meld together deeply.
  4. Create creaminess: Reduce the heat to low. Add the softened cream cheese and heavy cream to the pot, whisking continuously until the cream cheese melts fully and the soup turns creamy. Then, add the shredded cheddar or Mexican blend cheese, stirring continuously to melt it smoothly into the soup.
  5. Adjust seasoning and serve: Taste the soup and adjust the seasoning with salt and pepper to your preference. Serve the soup hot, garnished with your favorite toppings such as chopped cilantro, sliced avocado, sour cream, tortilla strips or crushed tortilla chips, lime wedges, and jalapeños or chilies.

Notes

  • Rotisserie chicken is a convenient shortcut that adds great flavor and saves time.
  • If you prefer a lighter soup, substitute heavy cream with half-and-half or evaporated milk.
  • For extra heat, add fresh jalapeños or a dash of hot sauce into the soup before serving.
  • This soup stores well in the refrigerator for up to 3 days and freezes nicely for up to 2 months.
  • To make it gluten-free, ensure your enchilada sauce is labeled gluten-free and use gluten-free tortilla chips for serving.

Find it online: http://bitezly.com/creamy-chicken-enchilada-soup-recipe/