Description
Creamy Chicken Enchilada Soup is a comforting and flavorful dish that combines tender chicken, beans, corn, and a creamy, cheesy enchilada-flavored broth. Perfect for cozy dinners or meal prep, it’s hearty, easy, and utterly delicious.
Ingredients
Scale
Ingredients
- 1 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 lb cooked chicken, shredded
- 1 can (10 oz) red enchilada sauce
- 4 cups chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper, to taste
- 1/2 cup sour cream or Greek yogurt
- 1/2 cup shredded cheddar or Mexican blend cheese
- Fresh cilantro, chopped (for garnish)
- Crushed tortilla chips (optional, for serving)
Instructions
Instructions
- Sauté aromatics: Heat olive oil in a large pot over medium heat. Add onion and cook until translucent, about 3–4 minutes. Add garlic and cook 30 seconds until fragrant.
- Add shredded chicken, enchilada sauce, chicken broth, black beans, corn, cumin, chili powder, salt, and pepper. Stir to combine.
- Bring to a simmer and cook 15–20 minutes to allow flavors to meld.
- Reduce heat and stir in sour cream and shredded cheese until creamy and well incorporated.
- Taste and adjust seasoning if needed.
- Serve hot, garnished with fresh cilantro and optional crushed tortilla chips.
Notes
For extra flavor, use rotisserie chicken. You can also add diced green chiles or a splash of lime juice for a zesty finish. Leftovers store well in the fridge for 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 4g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 75mg
Keywords: chicken enchilada soup, creamy chicken soup, enchilada soup, comfort soup