Creamy Chicken Enchilada Soup
This Creamy Chicken Enchilada Soup is a delicious blend of tender chicken, creamy base, and a hint of spice, topped with crunchy tortilla chips, perfect for cozy evenings.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use rotisserie chicken for convenience, or boil and shred your own.
- 1 can (10 oz) enchilada sauce Look for a brand you trust; I love Trader Joe’s enchilada sauce.
- 4 cups chicken broth Homemade is best, but low-sodium boxed broth works great too.
- 1 cup heavy cream For that luxurious creaminess; you can use half-and-half for a lighter version.
- 1 cup corn Frozen or canned works well; it adds a nice sweetness.
- 1 cup black beans, drained and rinsed These add protein and texture; use canned for ease.
- 1 cup diced tomatoes Fresh or canned—both are delicious, just make sure to drain canned tomatoes well.
- 1 small onion, diced Fresh onions add depth; white or yellow onions work well.
- 2 cloves garlic, minced Always use fresh garlic for that fragrant punch.
- 1 tsp cumin For that warm, earthy flavor.
- 1 tsp chili powder Adjust based on your heat preference.
- to taste seasoning Salt and pepper Always season as you go!
- to taste topping Tortilla chips Crunchy toppings to elevate your soup!
- to taste topping Shredded cheese I recommend Monterey Jack or Cheddar for the best melty goodness.
- to taste garnish Fresh cilantro Adds a pop of freshness and color.
Instructions
Preparation
- In a large pot over medium heat, add a splash of olive oil, then sauté the diced onions and minced garlic until softened and fragrant, around 3–5 minutes.
- Add the shredded chicken, enchilada sauce, chicken broth, corn, black beans, and diced tomatoes. Stir to combine and bring to a simmer, about 5 minutes.
- Reduce the heat to low. Stir in the heavy cream, cumin, chili powder, and season with salt and pepper. Allow it to simmer for another 15 minutes, stirring occasionally.
- Give it a taste for seasoning, adjust to your preference, then remove from heat.
- Ladle the soup into bowls, topping each with crispy tortilla chips, a sprinkle of shredded cheese, and a handful of fresh cilantro. Serve hot!
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. You can prepare the soup ahead of time and reheat when ready to serve. For an extra kick, drizzle some hot sauce over the top before serving.