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Creamy Chicken Enchilada Soup

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This Creamy Chicken Enchilada Soup is a warm, hearty bowl of Tex-Mex comfort, loaded with shredded chicken, beans, corn, and a rich, enchilada-spiced broth. Quick, flavorful, and creamy, it’s a one-pot meal that’s perfect for cozy dinners and meal prep alike.

  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Tex-Mex
  • Diet: Halal

Ingredients

  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 cups cooked chicken, shredded
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 can (10 oz) red enchilada sauce
  • 3 cups chicken broth
  • 1 cup heavy cream
  • 1 tsp cumin
  • 1 tsp chili powder
  • Salt and black pepper, to taste
  • 1 1/2 cups shredded cheddar or Mexican blend cheese
  • Fresh cilantro, for garnish
  • Tortilla chips, for serving

Instructions

  1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 3–4 minutes until translucent.
  2. Stir in garlic and cook for another minute until fragrant.
  3. Add shredded chicken, black beans, corn, enchilada sauce, chicken broth, heavy cream, cumin, chili powder, salt, and pepper. Stir to combine.
  4. Bring the soup to a simmer and cook for 15–20 minutes, stirring occasionally.
  5. Taste and adjust seasoning. Stir in shredded cheese until melted and smooth.
  6. Ladle soup into bowls, garnish with fresh cilantro, and serve with tortilla chips.

Notes

  • Add cooked rice to make it heartier.
  • Use rotisserie chicken for a shortcut.
  • Swap heavy cream with half-and-half or evaporated milk for a lighter version.
  • Top with avocado, sour cream, or extra cheese for added richness.
  • Freeze leftovers for up to 2 months; thaw overnight in the fridge before reheating.

Nutrition

Find it online: https://allcookedup.com/creamy-chicken-enchilada-soup/