Description
Creamy Chicken Enchilada Soup is a warm, comforting, and flavorful dish combining tender chicken, bold Mexican-inspired spices, and a velvety creamy base. Easy to make and highly customizable, this soup is perfect for busy weeknights, family dinners, or crowd-pleasing gatherings.
Ingredients
Scale
Chicken and Protein
- 2–3 chicken breasts or thighs, diced
Base and Liquid
- 4 cups chicken broth
- 1 cup enchilada sauce
- 4 oz cream cheese, softened
Vegetables and Beans
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 medium onion, chopped
- 2 cloves garlic, minced
Spices and Seasoning
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
Optional Garnishes
- Shredded cheese
- Fresh cilantro, chopped
- Dollops of sour cream
- Sliced avocado
- Crushed tortilla chips
Instructions
- Sauté Aromatics: Heat oil in a large pot over medium heat and sauté chopped onions and minced garlic until they become soft and fragrant, building the soup’s flavorful foundation.
- Add Spices and Chicken: Sprinkle in cumin, chili powder, and any other desired spices, stirring briefly to toast them. Add diced chicken pieces and cook until lightly browned on the outside.
- Combine Broth, Enchilada Sauce, and Vegetables: Pour in chicken broth and enchilada sauce, then add drained black beans and corn. Stir well and bring the mixture to a gentle boil.
- Simmer and Develop Flavors: Reduce heat to low and let the soup simmer for 20-25 minutes, allowing the chicken to cook through and the flavors to meld beautifully.
- Stir in Cream Cheese for Creaminess: Lower the heat to very low and whisk in the softened cream cheese until fully melted and the soup becomes smooth and velvety in texture.
- Taste and Adjust: Season the soup with salt, pepper, or additional spices to your liking. Remove from heat and prepare to serve.
Notes
- Use shredded chicken by precooking and shredding it for a smoother texture.
- Soften cream cheese at room temperature before using to avoid clumps and speed up melting.
- Allow the soup to simmer gently to enhance the depth of flavors and create a comforting taste.
- Add fresh cilantro last, just before serving, to maintain its bright and fresh flavor.
- Double the recipe to freeze leftovers for up to 3 months, perfect for meal prepping.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 75mg