Description
This Creamy Chicken Enchilada Soup is a comforting Tex-Mex recipe featuring tender shredded chicken, black beans, corn, and green chiles simmered in a flavorful base of chicken broth, red enchilada sauce, and fire-roasted tomatoes. Finished with cream cheese, heavy cream, and melted cheddar cheese, it offers a rich and creamy texture perfect for a quick and satisfying weeknight meal.
Ingredients
Scale
Soup 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
- 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)
Main Ingredients
- 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)
Dairy & Toppings
- 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
- Chopped cilantro (to taste)
- Sliced avocado (to taste)
- Sour cream (to taste)
- Tortilla strips or crushed tortilla chips (to taste)
- Lime wedges (to serve)
- Canned or fresh jalapeños or chilies (optional, to taste)
Instructions
- Prepare the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and red bell pepper. Cook for 3 to 4 minutes until softened.
- Add Spices and Garlic: Stir in the minced garlic, ground cumin, chili powder, smoked paprika, and dried oregano. Cook for 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 simmer.
- Add Beans, Corn, and Chicken: Stir in the drained black beans, corn, and shredded chicken. Allow the soup to simmer for about 10 minutes to meld the flavors together.
- Incorporate Cream and Cheese: Reduce the heat to low. Add the softened cream cheese in cubes and the heavy cream. Whisk continuously until the cream cheese has melted completely and the soup has a creamy texture. Then stir in the shredded cheddar or Mexican blend cheese until fully melted.
- Season and Serve: Taste the soup and season with salt and pepper as needed. Serve hot, garnished with chopped cilantro, sliced avocado, sour cream, tortilla strips or chips, lime wedges, and optional jalapeños or chilies.
Notes
- This recipe is perfect for a quick, one-pot weeknight dinner that comes together in just 30 minutes.
- Tender shredded chicken can be homemade or rotisserie chicken for convenience.
- You can substitute heavy cream with half-and-half for a lighter option, although the soup will be less rich.
- Feel free to customize toppings to your preference, including adding fresh jalapeños for extra heat.
- The soup can be made using a slow cooker or instant pot if desired, but stovetop is recommended for best control.
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
