Creamy Chicken Enchilada Soup A Cozy One-pot Delight Recipe

Introduction

This creamy chicken enchilada soup is a comforting one-pot meal perfect for cozy evenings. Packed with tender chicken, beans, and warm spices, it brings a delicious twist to classic enchilada flavors in a simple soup form.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 pound cooked chicken breast, shredded
• 2 cups chicken broth
• 1 cup heavy cream
• 1 cup corn (fresh, frozen, or canned)
• 2 cups black beans, drained and rinsed
• 1 can (10 oz) red enchilada sauce
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• Salt, to taste
• Pepper, to taste
• 1 cup shredded cheese (cheddar or Mexican blend)
• Fresh cilantro, chopped (to garnish)
• Tortilla chips (for serving)

Instructions

1. Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for about 5 minutes, or until softened.
2. Step 2: Stir in the minced garlic and cook for an additional minute until fragrant.
3. Step 3: Add the shredded chicken, chicken broth, heavy cream, corn, black beans, and enchilada sauce to the pot. Mix well to combine.
4. Step 4: Season the soup with ground cumin, chili powder, smoked paprika, salt, and pepper. Bring to a simmer and let it cook for 15-20 minutes, stirring occasionally.
5. Step 5: Once the soup is thickened and heated through, remove from heat. Stir in the shredded cheese until melted and creamy.
6. Step 6: Serve the soup hot, garnished with fresh cilantro and tortilla chips on the side.

Tips & Variations

• For extra heat, add a finely chopped jalapeño when sautéing the onions.
• Use rotisserie chicken to save time and add flavor.
• Swap heavy cream for sour cream if you prefer a tangier finish.
• Top with avocado slices or a squeeze of lime for freshness.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain creaminess. The soup may thicken after cooling; add a splash of chicken broth when reheating if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, substitute the chicken with extra beans and vegetables like bell peppers or zucchini. Use vegetable broth instead of chicken broth and ensure the enchilada sauce is vegetarian.

Can I freeze this soup?

Yes, this soup freezes well. Store it in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating. Note that the texture of the cream may change slightly after freezing, so stir well when reheating.

Creamy Chicken Enchilada Soup A Cozy One-pot Delight Recipe

Print Recipe

★★★★★

5 from 172 reviews

This Creamy Chicken Enchilada Soup is a comforting and flavorful one-pot meal featuring shredded chicken, black beans, corn, and a blend of spices simmered in a rich and creamy enchilada sauce. Garnished with melted cheese, fresh cilantro, and served with crunchy tortilla chips, it’s perfect for a cozy dinner or casual gathering.

• Author: Sophie
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican-American

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 pound cooked chicken breast, shredded
• 2 cups chicken broth
• 1 cup heavy cream
• 1 cup corn (fresh, frozen, or canned)
• 2 cups black beans, drained and rinsed
• 1 can (10 oz) red enchilada sauce
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• Salt, to taste
• Pepper, to taste
• 1 cup shredded cheese (cheddar or Mexican blend)

Garnish & Serving

• Fresh cilantro, chopped (for garnish)
• Tortilla chips (for serving)

Instructions

1. Sauté the onions: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for about 5 minutes, or until softened and translucent.
2. Add garlic: Stir in the minced garlic and cook for an additional minute until fragrant, ensuring it doesn’t burn.
3. Add main soup ingredients: Add the shredded chicken, chicken broth, heavy cream, corn, black beans, and enchilada sauce to the pot. Stir well to combine all ingredients thoroughly.
4. Season and simmer: Season the soup with ground cumin, chili powder, smoked paprika, salt, and pepper. Bring the mixture to a simmer over medium heat, and let it cook for 15-20 minutes, stirring occasionally to prevent sticking and to blend flavors.
5. Melt the cheese: After the soup has thickened and is heated through, remove it from heat. Stir in the shredded cheese until melted and the soup becomes creamy and smooth.
6. Serve: Ladle the soup into bowls, garnish with fresh chopped cilantro, and serve with crunchy tortilla chips on the side for added texture and flavor.

Notes

• If you prefer a spicier soup, add diced jalapeños or a splash of hot sauce when seasoning.
• For a lighter version, substitute heavy cream with half-and-half or whole milk, though the soup will be less rich.
• Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated gently on the stovetop.
• To make it gluten-free, double-check that the enchilada sauce and broth do not contain gluten ingredients.
• Feel free to add toppings like avocado slices, sour cream, or extra cheese for more indulgence.

Keywords: chicken enchilada soup, creamy soup, one-pot meal, chicken soup, Mexican soup, comfort food