Description
This Creamy Chicken Enchilada Soup is a comforting, flavorful Tex-Mex inspired dish made with shredded chicken, black beans, corn, and green chiles simmered in a rich blend of red enchilada sauce and fire-roasted tomatoes. Finished with cream cheese, heavy cream, and melted cheddar cheese, this soup offers a creamy, hearty 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)
- 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 Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and red bell pepper, cooking for 3 to 4 minutes until they become soft and translucent.
- Add Spices and Garlic: Stir in the minced garlic, ground cumin, chili powder, smoked paprika, and dried oregano, cooking for an additional 30 seconds until fragrant.
- Add Liquids and Simmer: Pour in the chicken broth, red enchilada sauce, fire-roasted diced tomatoes, and diced green chiles. Stir well to combine and bring the mixture to a gentle simmer.
- Add Beans, Corn, and Chicken: Stir in the black beans, corn, and shredded cooked chicken. Allow the soup to simmer for about 10 minutes to let the flavors meld together.
- Incorporate Creaminess: Reduce the heat to low. Add the softened cream cheese and heavy cream to the pot, whisking continuously until the cream cheese melts completely and the soup develops a creamy texture.
- Add Cheese and Season: Stir in the shredded cheddar or Mexican blend cheese until it melts smoothly into the soup. Taste and adjust seasoning with salt and pepper as needed.
- Serve and Garnish: Serve the soup hot, topped with your choice of chopped cilantro, sliced avocado, sour cream, tortilla strips or crushed chips, lime wedges, and jalapeños or chilies for extra heat.
Notes
- This recipe is a quick and hearty weeknight meal that comes together in just 30 minutes using one pot.
- You can substitute rotisserie chicken with cooked shredded chicken breast or thighs for convenience.
- For extra heat, add more jalapeños or a pinch of cayenne pepper.
- Use half-and-half instead of heavy cream for a lighter version, though it will be less rich and creamy.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- This soup can alternatively be cooked in a slow cooker or an Instant Pot for convenience.
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
