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Chicken Enchilada Soup

Chicken Enchilada Soup

Creamy and comforting Chicken Enchilada Soup loaded with tender chicken, black beans, corn, and zesty enchilada flavors. Ready in 30 minutes with minimal cleanup.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Soup
Cuisine: Mexican
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium white onion diced
  • 4 cloves garlic minced
  • 3 cups cooked chicken shredded or diced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 cup frozen corn kernels
  • 1 can (15 oz) black beans drained and rinsed
  • 10 ounces enchilada sauce red or green
  • 8 ounces cream cheese cubed
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika optional
  • salt and pepper to taste
  • 2 cups Mexican cheese blend shredded
  • fresh cilantro for garnish
  • tortilla chips for serving

Equipment

  • Large Dutch oven or heavy pot
  • Wooden spoon or spatula
  • Knife and cutting board
  • Measuring cups and spoons
  • Ladle

Method
 

  1. Heat olive oil in a large Dutch oven or heavy pot over medium heat. Add diced onion and sauté for about 5 minutes until softened and translucent.
  2. Stir in minced garlic and cook for 1 additional minute, stirring constantly until fragrant. Do not let it burn.
  3. Add shredded chicken, chicken broth, heavy cream, corn, black beans, and enchilada sauce to the pot. Stir well to combine all ingredients.
  4. Season the soup with cumin, chili powder, smoked paprika, salt, and pepper. Bring the mixture to a simmer over medium heat.
  5. Reduce heat to medium-low and let the soup cook for 15-20 minutes, stirring occasionally. The soup will thicken slightly as it simmers.
  6. Add cubed cream cheese to the soup and stir until completely melted and incorporated, about 2-3 minutes. The soup will become smooth and creamy.
  7. Remove from heat and stir in shredded cheese until melted and smooth. Taste and adjust seasoning with additional salt, pepper, or chili powder if needed.
  8. Ladle hot soup into bowls and garnish with fresh cilantro, extra cheese, diced avocado, sour cream, and tortilla chips. Serve immediately.

Notes

  • Use rotisserie chicken for fastest prep time.
  • Do not boil after adding cream to prevent separation.
  • Add cream cheese in cubes for even melting.
  • Stir in shredded cheese off heat to prevent graininess.
  • For spicier soup, add diced jalapeños or cayenne pepper.
  • Store leftovers in refrigerator for up to 4 days.
  • Freezes well for up to 3 months.
  • Soup tastes even better the next day.