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Creamy Chicken Enchilada Soup

Creamy Chicken Enchilada Soup: Your Cozy Dinner Solution

Creamy Chicken Enchilada Soup is a comforting, cozy dish perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Simmering Time 20 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Dishes
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons Olive Oil Provides fat for sautéing and flavor enhancement; substitute with vegetable or canola oil if desired.
  • 1 medium Onion Diced; adds savory base flavor; yellow or white onions work best.
  • 3 cloves Garlic Minced; contributes aromatic scent and depth.
  • 1 pound Cooked Chicken Breast Shredded; main protein source.
  • 2 cups Chicken Broth Enhances flavor; substitute with vegetable broth for vegetarian option.
  • 1 cup Heavy Cream Adds richness and creaminess.
  • 1 cup Corn Fresh, frozen, or canned; adds sweetness and texture.
  • 2 cups Black Beans Drained and rinsed; provides a hearty element.
  • 1 can (10 oz) Red Enchilada Sauce Essential for the dish's flavor profile.
  • 1 teaspoon Ground Cumin Adds warm earthiness.
  • 1 teaspoon Chili Powder Introduces mild heat; adjust to taste.
  • 1 teaspoon Smoked Paprika Enriches the soup with a distinct smoky flavor.
  • Salt & Pepper To taste; essential for seasoning.
For the Garnish
  • 1 cup Shredded Cheese Cheddar or Mexican blend; for garnish.
  • Fresh Cilantro Chopped; for garnish; optional.
  • Tortilla Chips For serving; adds crunch and texture contrast.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 medium diced onion and sauté for about 5 minutes until softened. Stir in 3 minced garlic cloves and cook for an additional minute.
  2. Add 1 pound of shredded cooked chicken, 2 cups of chicken broth, 1 cup of heavy cream, 1 cup of corn, and 2 cups of drained black beans. Mix thoroughly.
  3. Incorporate 1 teaspoon of ground cumin, 1 teaspoon of chili powder, and 1 teaspoon of smoked paprika. Season with salt and pepper to taste.
  4. Allow the soup to simmer for 15 to 20 minutes until it thickens and flavors intensify.
  5. Remove from heat and fold in 1 cup of shredded cheese until melted.
  6. Ladle the soup into bowls, garnishing with freshly chopped cilantro and serve with tortilla chips.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 85mgSodium: 800mgPotassium: 700mgFiber: 8gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 300mgIron: 2mg

Notes

Add a squeeze of lime juice before serving to enhance the flavor. Leftovers can be stored in an airtight container for up to 3 days.

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