Description
Creamy Chicken Enchilada Soup is a comforting Tex-Mex dish featuring shredded chicken, black beans, corn, and green chiles simmered in a flavorful blend of chicken broth, enchilada sauce, and fire-roasted tomatoes. Enriched with cream cheese, heavy cream, and melted cheddar cheese, this hearty soup offers a creamy texture and rich flavor perfect for a quick 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 (950 ml)
- 10 oz red enchilada sauce (300 ml) canned
- 14.5 oz fire-roasted diced tomatoes (430 g) canned
- 4 oz diced green chiles (118 g) canned
Add-ins
- 15 oz black beans (450 g) canned, drained and rinsed
- 1½ cups frozen or canned corn, drained
- 2 cups cooked shredded chicken (rotisserie works well)
Finishing Ingredients
- 4 oz cream cheese (118 g), softened and cubed
- 1 cup heavy cream (240 ml) 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 the aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion and bell pepper, and 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.
- Add liquids and simmer: Pour in the chicken broth, enchilada sauce, fire-roasted tomatoes, and diced green chiles. Stir well and bring the mixture to a simmer.
- Incorporate beans, corn, and chicken: Stir in the black beans, corn, and shredded chicken. Allow the soup to simmer for about 10 minutes to let the flavors meld together.
- Add creaminess and cheese: Reduce the heat to low. Stir in the softened cream cheese and heavy cream, whisking until the cream cheese fully melts and the soup becomes creamy. Then add the shredded cheddar cheese, stirring continuously to melt it smoothly into the soup.
- Season and serve: Taste and adjust seasoning with salt and pepper as needed. Serve the soup hot topped with chopped cilantro, sliced avocado, sour cream, tortilla strips, lime wedges, and jalapeños as desired.
Notes
- This cream cheese and heavy cream based soup provides a rich and creamy texture perfect for comfort food cravings.
- Use rotisserie chicken for a quick and easy shredding option and added flavor.
- For a lighter version, substitute half-and-half for heavy cream or reduce the cheese slightly.
- Customize toppings to your liking; tortilla strips add crunch while avocado and sour cream add creaminess.
- This soup can be made on the stovetop, slow cooker, or instant pot for versatile cooking options.
- Leftover soup reheats well and flavors deepen after resting overnight.
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
