Description
This Creamy Chicken Enchilada Soup is a rich and comforting Tex-Mex dish packed with shredded chicken, black beans, corn, and green chiles, simmered in a flavorful blend of enchilada sauce and fire-roasted tomatoes. The soup is finished with cream cheese, heavy cream, and shredded cheddar for a creamy texture and topped with fresh cilantro, avocado, sour cream, and crunchy tortilla strips for a perfect 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
- 10 oz red enchilada sauce (canned)
- 14.5 oz fire-roasted diced tomatoes (canned)
- 4 oz diced green chiles (canned)
Protein and Vegetables
- 15 oz black beans (canned, drained and rinsed)
- 1½ cups frozen or canned corn (drained)
- 2 cups cooked shredded chicken (rotisserie works well)
Dairy and Cheese
- 4 oz cream cheese, softened and cubed
- 1 cup heavy cream (or half-and-half)
- 1½ cups shredded cheddar cheese (or Mexican blend cheese)
Toppings
- Chopped cilantro
- Sliced avocado
- Sour cream
- Tortilla strips or crushed tortilla chips
- Lime wedges
- Canned or fresh jalapeños or chilies
Instructions
- Heat Vegetables: In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and red bell pepper, cooking for 3–4 minutes until softened.
- Add Spices and Garlic: Stir in minced garlic, ground cumin, chili powder, smoked paprika, and dried oregano. Cook for another 30 seconds until fragrant.
- Add Liquids: Pour in chicken broth, red enchilada sauce, fire-roasted diced tomatoes, and diced green chiles. Stir well and bring to a simmer.
- Add Beans, Corn, and Chicken: Stir in black beans, corn, and shredded chicken. Let the soup simmer for about 10 minutes to meld flavors.
- Add Cream and Cheese: Reduce heat to low. Stir in softened cream cheese and heavy cream, whisking until the cream cheese melts and the soup becomes creamy. Add shredded cheddar cheese, stirring continuously until melted smoothly into the soup.
- Season and Serve: Taste and adjust seasoning with salt and pepper as needed. Serve hot with toppings such as chopped cilantro, avocado slices, sour cream, tortilla strips, lime wedges, and jalapeños.
Notes
- This recipe can be made on the stovetop, slow cooker, or instant pot depending on your preference and available equipment.
- Rotisserie chicken works well to save time, but you can use any shredded cooked chicken.
- For a lighter version, use half-and-half instead of heavy cream.
- Add more spice by including jalapeños or extra chili powder.
- Serve with warm tortillas or cornbread for a complete meal.
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
