Description
A rich, hearty soup inspired by chicken enchiladas, this Creamy Chicken Enchilada Soup combines shredded chicken, creamy cheese, and bold Mexican spices into a comforting one-pot meal.
Ingredients
1 tablespoon olive oil
1 medium onion, chopped
3 garlic cloves, minced
1 ½ teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon paprika
½ teaspoon ground coriander
1 (10 oz) can diced tomatoes with green chilies
1 (15 oz) can black beans, drained and rinsed
1 cup frozen corn
2 cups cooked, shredded chicken breast
2 cups low-sodium chicken broth
1 cup enchilada sauce (red or green)
½ cup cream cheese, softened
½ cup shredded cheddar cheese
Salt and pepper to taste
Optional toppings: avocado, cilantro, lime wedges, crushed tortilla chips
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté for 4–5 minutes until softened.
- Stir in garlic, cumin, chili powder, paprika, and coriander; cook for 1 minute until fragrant.
- Add diced tomatoes with green chilies, black beans, corn, shredded chicken, chicken broth, and enchilada sauce. Stir to combine.
- Bring to a boil, then reduce heat and simmer for 15–20 minutes.
- Stir in cream cheese and shredded cheddar cheese until melted and smooth.
- Season with salt and pepper to taste.
- Ladle into bowls and top with desired garnishes like avocado, lime, or tortilla chips.
Notes
Use rotisserie chicken to save time.
Swap black beans for pinto beans or omit for low-carb.
Add jalapeños or use hot enchilada sauce for extra heat.
For dairy-free, skip cheese and use coconut milk.
Add cooked rice or quinoa for a heartier version.
Store in the fridge up to 4 days or freeze for 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 670mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 21g
- Cholesterol: 65mg
