Go Back
Creamy Chicken Enchilada Soup
John

Creamy Chicken Enchilada Soup

Thick, creamy soup blending tender chicken, enchilada sauce, corn, and beans for cozy Tex-Mex comfort.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 pound boneless skinless chicken breasts, bite-sized
  • 4 cups chicken broth
  • 10 oz can red enchilada sauce
  • 1 cup heavy cream
  • 1 cup corn kernels fresh or frozen
  • 15 oz can black beans drained and rinsed
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 4 oz cream cheese, cubed softened
  • to taste salt and pepper
  • 1 cup shredded cheddar cheese

Equipment

  • Large pot
  • Wooden spoon
  • Knife
  • Cutting board

Method
 

  1. Heat olive oil in a large pot over medium heat. Add diced onion and sauté 4-5 minutes until soft.
  2. Stir in minced garlic and cook 1 minute until fragrant.
  3. Add chicken pieces, season with salt and pepper, cook 5 minutes until browned.
  4. Pour in chicken broth, enchilada sauce, cumin, chili powder, and smoked paprika. Bring to simmer.
  5. Add corn and black beans. Simmer 15 minutes until chicken cooked.
  6. Reduce to low. Stir in heavy cream and cream cheese until melted.
  7. Mix in shredded cheddar. Adjust seasoning. Serve.

Notes

  • Brown chicken for best flavor.
  • Top with cilantro, avocado, tortilla chips.
  • Freezes well up to 3 months.