Description
This Cheesy Chicken Enchilada Soup is the ultimate comfort food with a Mexican flair. Creamy, cheesy, and packed with flavor, it’s a hearty soup that will warm you up from the inside out.
Ingredients
Scale
Soup Base:
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 pound boneless skinless chicken breasts or thighs, diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
Soup Ingredients:
- 4 cups chicken broth
- 1 can (10 ounces) red enchilada sauce
- 1 can (14.5 ounces) diced tomatoes
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup frozen corn
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup heavy cream or half-and-half
- Salt and black pepper to taste
- Chopped fresh cilantro for garnish
- Tortilla strips or crushed tortilla chips for serving
Instructions
- Sauté Onion and Garlic: Heat olive oil in a large pot, sauté onion until softened, then add garlic and cook until fragrant.
- Cook Chicken and Spices: Add chicken, cumin, chili powder, and smoked paprika; cook until chicken is browned.
- Add Soup Base: Pour in chicken broth, enchilada sauce, tomatoes, black beans, and corn. Simmer until chicken is cooked through.
- Finish Soup: Stir in cheeses and cream until melted and creamy. Season with salt and pepper.
- Serve: Ladle into bowls, garnish with cilantro and tortilla strips or chips. Serve hot.
Notes
- For extra heat, add a diced jalapeño with the onion.
- This soup keeps well and tastes even better the next day.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 95mg
