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Bowl of creamy chicken enchilada soup topped with fresh herbs and cheese.

Comforting Creamy Chicken Enchilada Soup

A warm and creamy chicken enchilada soup that is perfect for chilly nights, filled with spices, tender chicken, and your choice of toppings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Soup
Cuisine: Comfort Food, Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tbsp Olive oil Adds richness; vegetable oil works too.
  • 1 medium Onion, diced For a sweet aroma; shallots can be milder.
  • 2 cloves Garlic, minced Brings depth; garlic powder can substitute if preferred.
  • 2 cups Cooked chicken breast, shredded Tender and satisfying; use chicken thighs for more moisture.
  • 4 cups Chicken broth A flavorful base; opt for low-sodium broth to control salt.
  • 1 cup Heavy cream Provides creaminess; substitute full-fat Greek yogurt for a healthier option.
  • 1 cup Corn, fresh or frozen Freshness is key; frozen or canned works, too.
  • 1 can Black beans, rinsed and drained Packs protein; pinto beans can easily replace this.
  • 1 cup Red enchilada sauce A flavor powerhouse; homemade enchilada sauce elevates the dish.
  • 1 tsp Ground cumin Adds warmth; taco seasoning can work as an alternative.
  • 1 tsp Chili powder Spice it up; adjust to taste or leave out for a milder flavor.
  • 1 tsp Smoked paprika Infuses a smokey flavor; use regular paprika for less intensity.
  • to taste Salt & pepper Season to your taste.
  • 1 cup Shredded cheese Melty goodness; omit for a dairy-free version.
  • 1/4 cup Fresh cilantro, chopped Adds a fresh finish; green onions are a great alternative.
  • 1 cup Tortilla chips For delightful crunch; crushed chips can add texture directly into the soup.

Method
 

Cooking
  1. Heat olive oil in a large pot over medium heat.
  2. Add diced onion, stirring until translucent, about 5 minutes.
  3. Add minced garlic and cook for an additional minute until fragrant.
  4. Stir in shredded chicken, broth, heavy cream, corn, black beans, enchilada sauce, ground cumin, chili powder, smoked paprika, salt, and pepper.
  5. Allow the soup to simmer for 15-20 minutes, stirring occasionally, until heated through.
  6. Serve in bowls, top with shredded cheese, fresh cilantro, and tortilla chips for added texture.

Notes

Prepare the soup a day in advance for enhanced flavor. You can also freeze it for up to three months. Garnish with cilantro and cheese before serving.