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–+ servings
Creamy Chicken Enchilada Soup

Creamy Chicken Enchilada Soup for Cozy Weeknight Dinners

This Creamy Chicken Enchilada Soup is a hearty and customizable meal perfect for cozy weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Mexican
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Can substitute with avocado oil
  • 1 medium Onion, diced Shallots can be used for milder flavor
  • 3 cloves Garlic, minced Powdered garlic can be used in a pinch
  • 1 pound Cooked Chicken Breast, shredded Rotisserie chicken can be used for convenience
  • 2 cups Chicken Broth Vegetable broth can substitute for a vegetarian version
For the Creamy Texture
  • 1 cup Heavy Cream Coconut cream can be used for a dairy-free option
  • 1 cup Corn Frozen or canned corn works
  • 2 cups Black Beans Pinto beans can substitute
  • 1 can Red Enchilada Sauce Homemade or green enchilada sauce can be swapped
For Flavor
  • 1 teaspoon Ground Cumin Coriander can be an alternative
  • 1 teaspoon Chili Powder Adjust quantity based on spice preference
  • 1 teaspoon Smoked Paprika Regular paprika can be substituted
  • Salt and Pepper To taste
For Garnishing
  • 1 cup Shredded Cheese Cheddar or Mexican blend, vegan cheese can be used for a dairy-free option
  • Fresh Cilantro, chopped Add for garnish; omit if not preferred
  • Tortilla Chips For serving; tostadas or cornbread can be alternatives

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes, stirring occasionally, until the onions become translucent and softened.
  2. Once the onions are softened, add 3 minced garlic cloves to the pot. Sauté for an additional minute until the garlic is fragrant.
  3. Stir in the shredded cooked chicken, followed by 2 cups of chicken broth, 1 cup of heavy cream, 1 cup of corn, 2 cups of black beans, and 1 can of red enchilada sauce. Mix together well.
  4. Sprinkle in 1 teaspoon each of ground cumin, chili powder, smoked paprika, along with salt and pepper to taste. Bring the soup to a gentle simmer over medium heat.
  5. Remove the pot from the heat and stir in 1 cup of shredded cheese. Stir until the cheese melts fully.
  6. Ladle the hot soup into bowls and garnish with freshly chopped cilantro. Serve with crispy tortilla chips.

Nutrition

Serving: 1bowlCalories: 420kcalCarbohydrates: 35gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 85mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 4gVitamin A: 800IUVitamin C: 5mgCalcium: 200mgIron: 3mg

Notes

Customize the soup with your favorite proteins or veggies as desired. For best results, use quality broth and stir frequently while simmering to prevent sticking.

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