Creamy Chicken Enchilada Soup
This creamy chicken enchilada soup turns all the flavors of classic enchiladas—tender chicken, bold spices, creamy cheese, and rich tomato—into a hearty, comforting one-pot meal. Packed with beans, corn, and a cheesy enchilada-style broth, it’s perfect for cozy weeknight dinners or meal prep.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Tex-Mex
Ingredients
- Cooked, shredded chicken
- Onion (diced)
- Garlic (minced)
- Olive oil
- Red enchilada sauce
- Diced tomatoes (with green chiles, if preferred)
- Chicken broth
- Black beans (drained and rinsed)
- Corn (frozen or canned)
- Cream cheese (softened)
- Heavy cream or half-and-half
- Ground cumin
- Chili powder
- Paprika
- Salt and pepper
- Optional toppings: Crushed tortilla chips or strips, shredded cheese, sour cream, avocado slices, fresh cilantro, lime wedges
Instructions
- Heat olive oil in a large pot and sauté diced onion until soft. Add garlic and cook for 30 seconds more.
- Stir in enchilada sauce, diced tomatoes, chicken broth, beans, and corn.
- Add shredded chicken and bring to a gentle boil. Reduce heat and simmer for 15 minutes.
- Stir in cream cheese until melted and smooth.
- Pour in heavy cream and season with cumin, chili powder, paprika, salt, and pepper to taste.
- Simmer another 5–10 minutes to combine flavors.
- Serve hot with desired toppings.
Notes
- Use rotisserie chicken for a shortcut.
- Swap black beans for pinto beans or add cooked rice for more substance.
- Adjust spice level by using hot enchilada sauce or adding jalapeños or cayenne.
- Freeze portions without toppings for longer storage.
Nutrition
- Serving Size: 1 bowl
Find it online: https://cookedbymaya.com/creamy-chicken-enchilada-soup/
