Creamy Chicken Enchilada Soup

A comforting and creamy soup that combines chicken, enchilada sauce, and spices, perfect for busy weeknights or cold days.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Servings: 6 servings

Course: Main Course, Soup

Cuisine: Mexican

Calories: 450

Ingredients Method Notes

Ingredients

Main Ingredients

2 cups shredded cooked chicken Use leftover chicken for convenience.
1 can enchilada sauce (15 oz)
4 cups chicken broth
1 cup heavy cream Can be substituted with half-and-half or non-dairy milk for a lighter version.
1 cup corn Frozen or canned corn can be used.
1 can black beans, drained and rinsed (15 oz) Swap for pinto or kidney beans if desired.
1 teaspoon chili powder
1 teaspoon cumin
to taste None Salt and pepper
1 cup shredded cheese (cheddar or pepper jack) For topping.
to garnish None Chopped cilantro
to serve None Lime wedges For added freshness.

Method

Preparation

In a large pot, combine shredded chicken, enchilada sauce, and chicken broth.
Bring to a simmer over medium heat.

Cooking

Stir in heavy cream, corn, black beans, chili powder, cumin, and season with salt and pepper.
Let the soup simmer for about 10-15 minutes until heated through.

Serving

Serve hot, topped with shredded cheese, cilantro, and lime wedges.

Notes

For added flavor, sauté onions and garlic in the pot before adding other ingredients. For a spicier kick, add diced jalapeños or hot sauce. Can use rotisserie chicken for convenience. This soup pairs well with tortilla chips or crusty bread.