Description
This creamy chicken enchilada soup is a cozy, one-pot comfort meal packed with tender shredded chicken, bold enchilada flavor, beans, corn, and melted cheese. Perfect for busy weeknights or family gatherings.
Ingredients
2 tablespoons olive oil
1 medium yellow onion, finely diced (about 1 cup)
3 cloves garlic, minced
1 red bell pepper, diced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
3 cups cooked shredded chicken
1 (10-ounce) can red enchilada sauce
1 (14.5-ounce) can diced tomatoes, undrained
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can corn kernels, drained
4 cups low-sodium chicken broth
1 cup heavy cream
4 ounces cream cheese, softened and cubed
1 1/2 cups shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
Instructions
Heat olive oil in a large pot over medium heat. Add diced onion and cook 4–5 minutes until softened.
Stir in garlic and red bell pepper and cook 2 minutes until fragrant.
Add cumin, chili powder, smoked paprika, salt, and black pepper. Stir for 30 seconds.
Add shredded chicken, enchilada sauce, diced tomatoes, black beans, corn, and chicken broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes.
Stir in heavy cream and softened cream cheese until smooth.
Add shredded cheddar and Monterey Jack cheese, stirring until melted.
Simmer 5 more minutes, adjust seasoning, and serve hot.
Notes
For thicker soup, simmer longer or add extra shredded cheese.
For thinner consistency, add additional chicken broth.
Store in the refrigerator up to 4 days or freeze up to 3 months.
Adjust spice level by increasing or decreasing chili powder.
- Prep Time: 15 minutes
- Cook Time: 30 minutes