Description
This Creamy Chicken Enchilada Soup is a hearty Tex-Mex inspired dish featuring tender shredded chicken, black beans, corn, and green chiles simmered in a flavorful blend of enchilada sauce, fire-roasted tomatoes, and spices. Finished with cream cheese, heavy cream, and shredded cheddar or Mexican blend cheese, it’s a comforting and creamy soup perfect for a quick and satisfying weeknight meal.
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 recommended)
- 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
- Prepare aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and red bell pepper and cook 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 an additional 30 seconds until the spices become fragrant.
- Add liquids and tomatoes: Pour in 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 black beans, corn, and shredded cooked chicken. Let the soup simmer for about 10 minutes to allow flavors to meld together.
- Add creaminess: Reduce the 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.
- Incorporate cheese: Add shredded cheddar or Mexican blend cheese, stirring continuously to ensure it melts smoothly into the soup.
- Season and serve: Taste the soup and adjust seasoning with salt and pepper as needed. Serve hot topped with your choice of chopped cilantro, sliced avocado, sour cream, tortilla strips, lime wedges, and jalapeños.
Notes
- This soup is perfect for a quick 30-minute weeknight dinner using just one pot.
- Rotisserie chicken works well for convenience, but you can use any cooked shredded chicken.
- You can substitute half-and-half for heavy cream to reduce fat content.
- Add extra jalapeños or chili powder for more heat if desired.
- The soup can also be made in a slow cooker or Instant Pot following adapted timings.
- For a vegetarian version, omit the chicken and use vegetable broth instead.
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
