Go Back
–+ servings
Creamy Chicken Enchilada Soup

Savor the Flavor: Creamy Chicken Enchilada Soup Delight

This Creamy Chicken Enchilada Soup is a hearty, delicious meal perfect for weeknights with its robust flavors and creamy texture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Chicken Recipes
Cuisine Mexican
Servings 6 bowls
Calories 380 kcal

Equipment

  • Large pot

Ingredients
  

For the Soup

  • 1 pound boneless, skinless chicken breasts this lean protein makes the soup hearty without being heavy.
  • 1 tablespoon olive oil use for sautéing to add a lovely depth of flavor.
  • 1 onion, diced brings a subtle sweetness to the mixture.
  • 2 cloves garlic, minced the aromatic kick that elevates any dish.
  • 1 can (14.5 oz) diced tomatoes with green chilies for an extra zesty kick.
  • 1 can (15 oz) black beans, drained and rinsed adds texture and protein.
  • 1 cup frozen corn sweet pops of goodness.
  • 4 cups chicken broth a flavorful base.
  • 1 tablespoon chili powder essential for that classic enchilada taste!
  • 1 tablespoon ground cumin adds warmth and earthiness.
  • 1 teaspoon smoked paprika for a subtle smoky flavor.
  • salt and pepper to taste.

For the Creaminess

  • 1 cup heavy cream brings richness and smoothness.
  • 1 cup shredded cheddar cheese for melty, cheesy goodness.

For Garnishing

  • fresh cilantro for garnish.
  • lime wedges squeeze for flavor elevation.
  • tortilla strips for crunch.

Instructions
 

Step-by-Step Instructions

  • In a large pot, heat 1 tablespoon of olive oil over medium heat. Add chicken and sear for 5-7 minutes on each side until golden brown. Remove chicken and set aside.
  • In the same pot, add diced onion and sauté for 3-4 minutes until translucent. Stir in minced garlic and cook for another minute.
  • Add diced tomatoes, black beans, and frozen corn. Pour in the chicken broth along with chili powder, ground cumin, and smoked paprika. Stir to combine.
  • Bring the soup mixture to a boil, then reduce heat and let it simmer for 15 minutes.
  • Shred the cooked chicken using two forks into bite-sized pieces.
  • Mix the shredded chicken back into the soup, stirring thoroughly.
  • Pour in the heavy cream and stir until combined, letting it heat through for another 5 minutes.
  • Add shredded cheddar cheese and stir until melted and smooth.
  • Taste and adjust seasoning with salt and pepper as necessary.
  • Ladle the hot soup into bowls, garnishing with fresh cilantro and tortilla strips, serve with lime wedges on the side.

Notes

This Creamy Chicken Enchilada Soup freezes beautifully; store in an airtight container for up to 3 months.

Nutrition

Serving: 1bowlCalories: 380kcalCarbohydrates: 38gProtein: 22gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 800mgPotassium: 800mgFiber: 8gSugar: 6gVitamin A: 600IUVitamin C: 10mgCalcium: 350mgIron: 3mg
Keyword Chicken, Comfort Food, Creamy Chicken Enchilada Soup, easy recipe, soup, Weeknight Meal
Tried this recipe?Let us know how it was!