Description
Chicken Enchilada Soup delivers creamy, cheesy Tex-Mex comfort in a warm bowl. Tender shredded chicken, black beans, corn and enchilada sauce mingle with onion, garlic and spices, finished with heavy cream and melted cheese for a silky finish. This cozy soup comes together on the stovetop or in a slow cooker in about 35 minutes and serves 6. Top with tortilla strips, sour cream and cilantro for a delicious, family friendly weeknight meal. Perfect for busy weeknights, this versatile soup also freezes well.
Ingredients
Scale
- 1 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 cups cooked chicken, shredded
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) enchilada sauce
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken broth
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp paprika
- ½ tsp black pepper
- Salt, to taste
- 1 cup heavy cream
- 1 ½ cups shredded cheddar or Mexican blend cheese
- Optional toppings: tortilla strips, sour cream, chopped cilantro, extra cheese
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook for 3-4 minutes until softened.
- Add garlic and cook for 30 seconds until fragrant.
- Stir in shredded chicken, black beans, corn, enchilada sauce, diced tomatoes, and chicken broth.
- Season with chili powder, cumin, paprika, pepper, and salt.
- Bring to a gentle boil, then reduce heat and simmer for 15-20 minutes.
- Stir in heavy cream and shredded cheese until melted and creamy.
- Simmer for 5 more minutes, stirring occasionally.
- Taste and adjust seasoning as needed.
- Serve hot with your favorite toppings.
Notes
- To make in a slow cooker, combine all ingredients except cream and cheese; cook on low 6-8 hours or high 3-4 hours, then stir in cream and cheese until melted.
- Store leftovers in an airtight container for up to 3-4 days; reheat on the stove or in the microwave.
- A lighter version can be made by using half and half or evaporated milk in place of heavy cream.
- Adjust chili powder to taste for milder or spicier soup.
- Top with tortilla strips, sour cream, chopped cilantro, and extra cheese as desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop or Slow Cooker
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl (about 1/6 of recipe)
- Calories: 395 kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 8 g
- Protein: 28 g
- Cholesterol: 140 mg
Keywords: Chicken Enchilada Soup, Tex-Mex soup, creamy soup, enchilada soup, easy weeknight dinner, comforting soup, 6 servings, 30 minute soup