Creamy Chicken Enchilada Soup A Cozy One-pot Delight Recipe
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.
- 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
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
- 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.
- Add garlic: Stir in the minced garlic and cook for an additional minute until fragrant, ensuring it doesn’t burn.
- 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.
- 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.
- 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.
- 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
