Description
This Chicken Enchilada Soup is a hearty and flavorful Mexican-inspired dish combining tender shredded chicken with a rich blend of enchilada sauce, spices, and vegetables. Cream cheese adds a velvety texture, making it the perfect comforting meal served hot with your favorite toppings like shredded cheese, sour cream, avocado, cilantro, and crispy tortilla strips.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 pound cooked shredded chicken
- 1 (10 oz) can red enchilada sauce
- 1 (14.5 oz) can diced tomatoes with juice
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 4 cups low-sodium chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 ounces cream cheese, cubed
Optional Toppings
- Shredded cheddar cheese
- Sour cream
- Avocado, sliced or diced
- Chopped cilantro
- Tortilla strips
Instructions
- Heat the base: Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 3–4 minutes until softened and translucent.
- Add garlic: Stir in the minced garlic and cook for an additional 30 seconds to release its aroma.
- Add main ingredients and seasonings: Add the shredded chicken, red enchilada sauce, diced tomatoes (with their juice), black beans, corn, chicken broth, ground cumin, chili powder, smoked paprika, salt, and black pepper. Stir everything together well until fully combined.
- Simmer the soup: Bring the soup to a boil, then reduce the heat to low and let it simmer gently for 15 to 20 minutes, allowing the flavors to meld and develop.
- Melt in cream cheese: Stir in the cubed cream cheese and continue cooking for an additional 5 minutes, stirring occasionally, until the cream cheese is completely melted and the soup is creamy.
- Adjust and serve: Taste the soup and adjust seasoning if necessary. Serve hot with desired toppings such as shredded cheddar cheese, sour cream, avocado, chopped cilantro, and tortilla strips for added texture and flavor.
Notes
- Use rotisserie chicken to save time and add extra flavor.
- For a spicier version, add a diced jalapeño or a pinch of cayenne pepper when cooking the onions.
- This soup freezes well for up to 3 months; thaw and reheat gently before serving.
