Description
This Chicken Enchilada Soup is a comforting and flavorful Mexican-inspired dish that is easy to make and perfect for warming up on chilly days. Creamy and packed with chicken, beans, corn, and spices, this soup is a satisfying meal on its own or paired with your favorite toppings.
Ingredients
Scale
Soup:
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 3 cups low-sodium chicken broth
- 1 can (10 oz) red enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn
- 1 can (10 oz) diced tomatoes with green chiles, undrained
- 2 cups cooked shredded chicken
- 1/2 cup shredded cheddar or Mexican blend cheese
- 1/2 cup heavy cream or half-and-half
- Salt and black pepper, to taste
Optional Toppings:
- Tortilla strips
- Sour cream
- Avocado slices
- Chopped cilantro
- Lime wedges
- Extra shredded cheese
Instructions
- Heat olive oil: In a large pot over medium heat, sauté onion until softened. Add garlic, cumin, chili powder, and smoked paprika.
- Add broth and ingredients: Pour in chicken broth and enchilada sauce. Add beans, corn, tomatoes, and chicken. Simmer for 15–20 minutes.
- Stir in cheese and cream: Add shredded cheese and heavy cream, simmer for another 2–3 minutes until creamy.
- Season and serve: Season with salt and pepper. Serve hot with toppings.
Notes
- This soup is great for using up rotisserie or leftover chicken.
- You can make it spicier by adding jalapeños or hot sauce.
- For a lighter version, use milk instead of cream and reduced-fat cheese.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 370
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 5 g
- Protein: 24 g
- Cholesterol: 85 mg
