Creamy Chicken Enchilada Soup
This Creamy Chicken Enchilada Soup is a fast weeknight dinner that delivers restaurant-quality Tex-Mex comfort food in 30 minutes.
Equipment
- large pot or Dutch oven
Ingredients
For the Soup
- 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) or half-and-half
- 1½ cups shredded cheddar cheese or Mexican blend cheese
For Serving (Optional)
- Chopped cilantro
- Sliced avocado
- Sour cream
- Tortilla strips or crushed tortilla chips
- Lime wedges
- Canned or fresh jalapeños or chilies
Instructions
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion and bell pepper, cook for 3-4 minutes until softened. Stir in the garlic, cumin, chili powder, smoked paprika, and oregano, and cook for another 30 seconds until fragrant.
- Pour in the chicken broth, enchilada sauce, fire-roasted tomatoes, and diced green chiles. Stir well and bring to a simmer.
- Stir in the black beans, corn, and shredded chicken. Let the soup simmer for about 10 minutes, allowing the flavors to meld.
- Reduce heat to low. Stir in the softened cream cheese and heavy cream, whisking until the cream cheese fully melts and the soup becomes creamy. Add the shredded cheese, stirring continuously to ensure it melts smoothly into the soup.
- Taste and adjust seasoning with salt and pepper as needed. Serve hot with your favorite toppings!
Notes
For thicker soup, blend a portion of the soup using an immersion blender. You can also adjust the spice level by using medium or hot enchilada sauce and adding extra jalapeños for more heat.
Nutrition
Serving: 1servingCalories: 617kcal
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