Description
This creamy chicken enchilada soup is a quick and easy one-pot meal. It features tender shredded chicken, corn, black beans, and green chiles in a rich, cheesy broth. Perfect for a weeknight dinner, this Tex-Mex comfort food is ready in 30 minutes.
Ingredients
- 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
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 4 cups chicken broth
- 10 oz red enchilada sauce
- 14.5 oz fire-roasted diced tomatoes, canned
- 4 oz diced green chiles, canned
- 15 oz black beans, canned, drained and rinsed
- 1 1/2 cups frozen or canned corn, drained
- 2 cups cooked shredded chicken
- 4 oz cream cheese, softened and cubed
- 1 cup heavy cream or half-and-half
- 1 1/2 cups shredded cheddar cheese or Mexican blend cheese
- Chopped cilantro (optional, for serving)
- Sliced avocado (optional, for serving)
- Sour cream (optional, for serving)
- Tortilla strips or crushed tortilla chips (optional, for serving)
- Lime wedges (optional, for serving)
- Canned or fresh jalapeños or chilies (optional, for serving)
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.
- Reduce heat to low. Stir in the softened cream cheese and heavy cream, whisking until smooth.
- Add the shredded cheese, stirring continuously until melted.
- Taste and adjust seasoning with salt and pepper as needed.
- Serve hot with your favorite toppings.
Notes
- Spice Level: Use medium or hot enchilada sauce and add extra jalapeños for more heat.
- Thicker Soup: Blend a portion of the soup using an immersion blender.
- Homemade Red Enchilada Sauce: Recipe available separately.
- The nutritional info does not include toppings.
- Alternative Cooking Methods: Instructions for Slow Cooker and Instant Pot are available.
- Storage: Refrigerate in airtight containers for 3-4 days.
- Reheating: Warm gently on the stove over low heat, stirring often. Loosen with broth or milk if thickened.
- Freezing: Dairy-heavy soups can separate. Freeze base without dairy, reheat, then add dairy just before serving.
- Make-ahead: Cook the base, cool, and refrigerate up to 2 days. Reheat and finish with dairy just before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- 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
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