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–+ servings

Creamy Chicken Enchilada Soup

A comforting and flavorful soup combining the classic flavors of enchiladas with tender chicken, hearty beans, and a rich, creamy broth.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Soup
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition

Ingredients
  

Base Ingredients
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional) for extra heat
  • 1 can (10 ounces) diced tomatoes with green chilies
  • 4 cups chicken broth
  • 2 cups cooked chicken, shredded
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup corn (frozen or canned)
  • 1 cup heavy cream
  • Salt and pepper to taste
  • 1 cup shredded cheddar cheese
  • 1/4 cup fresh cilantro, chopped (for garnish)
  • Tortilla chips (for serving)

Equipment

  • large pot

Method
 

  1. Gather all your ingredients to stay organized.
  2. Shred your cooked chicken and set aside.
  3. In a large pot, heat the olive oil over medium heat. Sauté the diced onion for about 5 minutes until translucent, then add minced garlic and cook for an additional minute.
  4. Add the spices (cumin, chili powder, smoked paprika, cayenne pepper) and toast for about 1 minute. Then, pour in the diced tomatoes and chicken broth, bringing it to a gentle simmer.
  5. Add the shredded chicken, black beans, and corn. Stir and let the soup simmer for about 10 minutes.
  6. Reduce heat to low, stir in the heavy cream, and season with salt and pepper. Heat through for another 5 minutes without boiling.
  7. Serve the soup in bowls, topped with shredded cheddar cheese and fresh cilantro, with tortilla chips on the side.

Nutrition

Calories: 350kcalProtein: 25gSodium: 800mg

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