Description
This Creamy Chicken Enchilada Soup is a flavorful and comforting Mexican-inspired main course combining tender shredded chicken, zesty enchilada sauce, and a rich creamy base with black beans and corn. It’s perfect for an easy, satisfying dinner that’s ready in under an hour.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound cooked chicken breast, shredded
- 2 cups chicken broth
- 1 cup heavy cream
- 1 can (10 oz) red enchilada sauce
Vegetables and Beans
- 1 cup corn (fresh, frozen, or canned)
- 2 cups black beans, drained and rinsed
Seasonings
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- Salt, to taste
- Pepper, to taste
Toppings
- 1 cup shredded cheese (cheddar or Mexican blend)
- Fresh cilantro, chopped, to garnish
- Tortilla chips, for serving
Instructions
- Sauté Onion: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for about 5 minutes until softened and translucent.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 minute until fragrant, taking care not to burn it.
- Add Main Ingredients: Add the shredded chicken, chicken broth, heavy cream, corn, black beans, and red enchilada sauce to the pot. Stir well to combine all ingredients evenly.
- Season and Simmer: Season the soup with ground cumin, chili powder, smoked paprika, salt, and pepper. Bring the mixture to a gentle simmer, then cook for 15-20 minutes. Stir occasionally to prevent sticking and to help the flavors meld and the soup thicken.
- Finish with Cheese: Once the soup is thickened and heated through, remove the pot from heat. Stir in the shredded cheese until it melts completely, making the soup creamy and smooth.
- Serve: Ladle the soup into bowls and garnish with chopped fresh cilantro. Serve alongside tortilla chips for added crunch and flavor.
Notes
- For extra heat, add chopped jalapeños or a pinch of cayenne pepper when seasoning the soup.
- This recipe is versatile; you can add vegetables such as bell peppers or zucchini during the simmering step to increase nutrition and texture.
- Leftover soup keeps well in the refrigerator for up to 3 days and reheats nicely on the stovetop over medium heat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
