Description
This Creamy Chicken Enchilada Soup is a flavorful Tex-Mex-inspired dish combining tender shredded chicken, black beans, corn, and green chiles simmered in a savory blend of red enchilada sauce and fire-roasted tomatoes. Finished with cream cheese, heavy cream, and melted cheddar cheese, this comforting soup offers a rich and creamy texture perfect for a quick weeknight dinner.
Ingredients
Scale
Sauce and Broth
- 4 cups chicken broth
- 10 oz red enchilada sauce
- 14.5 oz fire-roasted diced tomatoes
- 4 oz diced green chiles
Vegetables and Aromatics
- 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
- 1½ cups frozen or canned corn, drained
Protein and Dairy
- 15 oz black beans, drained and rinsed
- 2 cups cooked shredded chicken
- 4 oz cream cheese, softened and cubed
- 1 cup heavy cream
- 1½ cups shredded cheddar cheese or Mexican blend cheese
Toppings (Optional)
- Chopped cilantro
- Sliced avocado
- Sour cream
- Tortilla strips or crushed tortilla chips
- Lime wedges
- Canned or fresh jalapeños or chilies
Instructions
- Heat aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion and red bell pepper and cook for 3 to 4 minutes until softened. Stir in the minced garlic, ground cumin, chili powder, smoked paprika, and dried oregano and cook for another 30 seconds until fragrant.
- Add liquids: Pour in the chicken broth, red enchilada sauce, fire-roasted diced tomatoes, and diced green chiles. Stir well to combine and bring the mixture to a simmer.
- Add beans, corn, and chicken: Stir in the drained black beans, corn, and shredded chicken. Let the soup simmer gently for 10 minutes to allow the flavors to meld together.
- Create creaminess: Reduce the heat to low. Add the softened cream cheese and heavy cream to the pot, whisking continuously until the cream cheese completely melts and the soup achieves a rich, creamy texture.
- Melt cheese: Stir in the shredded cheddar or Mexican blend cheese, stirring constantly to ensure it melts smoothly and integrates fully into the soup.
- Adjust seasoning and serve: Taste the soup and add salt and pepper as needed. Serve hot topped with your choice of chopped cilantro, sliced avocado, sour cream, tortilla strips, lime wedges, and jalapeños or chilies for extra flavor and texture.
Notes
- This soup is perfect for a quick, satisfying weeknight meal prepared entirely in one pot.
- You can substitute half-and-half for heavy cream for a slightly lighter version.
- Rotisserie chicken works wonderfully to save prep time and adds great flavor.
- For a spicier kick, add more jalapeños or a dash of hot sauce.
- Leftovers can be refrigerated for up to 3 days and reheat well on the stovetop or microwave.
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
