Description
A rich, comforting Creamy Chicken Enchilada Soup made with shredded chicken, enchilada sauce, black beans, corn, spices, and cheese for a hearty, flavorful one-pot meal.
Ingredients
Scale
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 lb cooked chicken breast, shredded
- 2 cups chicken broth (low-sodium recommended)
- 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 tsp ground cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or Mexican blend)
- Fresh cilantro, chopped (for garnish)
- Tortilla chips (for serving)
- Optional: diced avocado, jalapeños, sour cream
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté for about 5 minutes until softened.
- Add minced garlic and cook for 1 minute until fragrant.
- Stir in shredded chicken, chicken broth, heavy cream, corn, black beans, and enchilada sauce. Mix well.
- Add cumin, chili powder, smoked paprika, salt, and pepper. Bring the soup to a simmer and cook for 15–20 minutes, stirring occasionally.
- Remove from heat and stir in shredded cheese until melted and creamy.
- Serve hot, garnished with fresh cilantro and tortilla chips. Add avocado, jalapeños, or sour cream if desired.
Notes
- Use rotisserie chicken for a quick shortcut.
- Swap heavy cream with half-and-half for a lighter version.
- Canned corn and pre-cooked beans work perfectly.
- Add extra toppings like avocado or sour cream for richness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 95 mg
Keywords: creamy chicken enchilada soup, enchilada soup, chicken soup, Mexican soup, easy soup recipe