Creamy Chicken Enchilada Soup
A creamy, quick chicken enchilada soup that combines bold Mexican-inspired flavors with minimal prep time, perfect for weeknight dinners.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded (rotisserie or poached) can substitute shredded turkey
- 1 can 10 oz enchilada sauce (red or green) depends on flavor preference
- 4 cups chicken broth low-sodium if preferred
- 1 cup heavy cream for dairy-free swaps, see notes
- 1 cup corn fresh, frozen, or canned
- 1 cup black beans, drained and rinsed
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Tortilla chips for serving
- Shredded cheese (Monterey Jack, cheddar, or a Mexican blend) for serving
- Cilantro for garnish
Instructions
Preparation
- Heat a large pot over medium heat. Add a splash of oil and sauté the diced onion until translucent, about 4–5 minutes.
- Add minced garlic and cook for 30–45 seconds until fragrant.
Cooking
- Add the shredded chicken, enchilada sauce, chicken broth, corn, black beans, and cumin. Season with salt and pepper. Stir to combine.
- Bring the mixture to a gentle simmer. Cook uncovered for about 10 minutes so flavors meld and the corn and beans heat through.
- Reduce heat to low and stir in the heavy cream. Warm through for 2–3 minutes — do not boil after adding the cream or it may separate.
- Taste and adjust salt or spice.
- Ladle into bowls and top with crushed tortilla chips or strips, shredded cheese, and cilantro. Serve immediately.
Notes
Use canned rotisserie-style chicken to save time, or poach chicken breasts in broth and shred. For a lighter soup, substitute half-and-half or whole milk plus a tablespoon of butter. For dairy-free, replace heavy cream with full-fat coconut milk or blended cashews. For a thicker broth, stir in masa harina dissolved in water during the simmer.