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Creamy Chicken Enchilada Soup

Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings

Equipment

  • Large soup pot or Dutch oven
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Sharp knife and cutting board
  • Ladle for serving

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 red bell pepper diced
  • 2 cups cooked shredded chicken rotisserie works great
  • 1 can 15 oz black beans, drained and rinsed
  • 1 can 15 oz corn, drained
  • 1 can 10 oz red enchilada sauce
  • 1 can 14 oz diced tomatoes
  • 4 cups chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt adjust to taste
  • 1/2 teaspoon black pepper
  • 1 cup heavy cream or half-and-half
  • 1 cup shredded cheddar or Mexican blend cheese

Instructions
 

  • Heat olive oil in a large pot over medium heat. Add onion, garlic, and bell pepper. Sauté for 3–4 minutes until softened.
  • Stir in shredded chicken, black beans, corn, enchilada sauce, diced tomatoes, chicken broth, and seasonings. Mix well.
  • Bring to a boil, then reduce heat and simmer uncovered for 20 minutes to allow flavors to blend.
  • Lower heat and stir in heavy cream and shredded cheese. Mix until cheese melts and soup turns creamy.
  • Taste and adjust seasoning as needed.
  • Ladle into bowls and garnish with your favorite toppings.

Notes

Tips for the Best Soup

  • Use rotisserie chicken to save time and add flavor.
  • For extra creaminess, blend half the soup before adding the cream and cheese.
  • Always add the cream at the end over low heat to avoid curdling.
  • Toast tortilla strips in the oven for a crunchy topping.

Variations and Substitutions

  • Protein Swap: Try ground turkey, beef, or even leftover pulled pork.
  • Dairy-Free: Replace heavy cream with full-fat coconut milk and use dairy-free cheese.
  • Spice Level: Use green enchilada sauce for a milder flavor or add jalapeños for extra heat.
  • Low-Carb: Skip the beans and corn, and bulk up with zucchini or cauliflower rice.