Description
A rich and comforting Creamy Chicken Enchilada Soup that combines tender shredded chicken, black beans, corn, and green chiles in a flavorful base made with red enchilada sauce, fire-roasted tomatoes, and creamy cheese. Perfect for a quick weeknight dinner with Tex-Mex flair, topped with fresh cilantro, avocado, sour cream, and crunchy tortilla strips.
Ingredients
Scale
Soul 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
Liquids and Canned Goods
- 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
- 15 oz black beans (450 g), canned, drained and rinsed
- 1½ cups frozen or canned corn, drained
Proteins and Dairy
- 2 cups cooked shredded chicken (rotisserie works well)
- 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 Vegetables: In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion and red bell pepper, cooking for 3 to 4 minutes until softened.
- Add Spices and Garlic: Stir in the minced garlic, ground cumin, chili powder, smoked paprika, and dried oregano. Cook for an additional 30 seconds until fragrant.
- Combine Liquids and Canned Goods: Pour in the chicken broth, red enchilada sauce, fire-roasted diced tomatoes, and diced green chiles. Stir well and bring the mixture to a simmer.
- Add Beans, Corn, and Chicken: Stir in the drained black beans, corn, and shredded cooked chicken. Let the soup simmer gently for about 10 minutes to let the flavors meld together.
- Create Creamy Texture: Reduce the heat to low. Add the softened cream cheese and heavy cream, whisking continuously until the cream cheese is completely melted and the soup becomes creamy.
- Melt the Cheese: Stir in the shredded cheddar or Mexican blend cheese, continuing to stir until the cheese melts smoothly into the soup.
- Season and Serve: Taste the soup and adjust seasoning with salt and pepper as needed. Serve hot with desired toppings such as chopped cilantro, sliced avocado, sour cream, tortilla strips, lime wedges, and jalapeños or chilies.
Notes
- This recipe makes a quick and delicious weeknight dinner with just one pan.
- Rotisserie chicken can be used for convenience and tenderness.
- You can substitute heavy cream with half-and-half for a lighter version.
- For a slow cooker or Instant Pot method, follow similar ingredient additions and adjust cook time accordingly.
- Toppings like avocado, sour cream, and tortilla strips add creaminess and crunch for enhanced texture.
- Adjust the heat level by adding more or fewer jalapeños or chili powder based on your preference.
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
