Go Back

Creamy Chicken Enchilada Soup

This creamy chicken enchilada soup blends traditional Mexican flavors with the comforting texture of a warm soup, perfect for busy weeknights or cozy gatherings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups cooked, shredded chicken Feel free to use rotisserie chicken or leftovers.
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup heavy cream Substitute with low-fat cream or coconut milk for a lighter version.
  • 1 can (10 oz) enchilada sauce Can substitute with tomato sauce and taco seasoning.
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup black beans, rinsed and drained
  • 1 teaspoon cumin
  • 1 teaspoon chili powder Adjust based on spice preference.
  • Salt and pepper to taste
  • Chopped cilantro for garnish
  • Sour cream and lime wedges for serving Pair for added flavor.

Method
 

Cooking
  1. In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic; sauté until they are soft and fragrant, about 5 minutes.
  2. Stir in the shredded chicken, chicken broth, enchilada sauce, corn, black beans, cumin, and chili powder. Mix well to combine all the flavors.
  3. Bring the mixture to a simmer and cook for 15 minutes to meld the flavors.
  4. Add the heavy cream, season it with salt and pepper, and cook for another 5 minutes until everything is heated through and creamy.
  5. Serve hot, garnished with chopped cilantro, sour cream, and lime wedges.

Notes

Leftovers can be stored in the refrigerator for 3-4 days or frozen for up to 3 months in an airtight container. Reheat on the stove, adding chicken broth if needed. Adjust spice level as desired and add more vegetables for increased nutrition.