Description
This Chicken Enchilada Soup is a creamy, flavorful dish inspired by classic Mexican enchiladas. Packed with tender shredded chicken, black beans, corn, and a blend of spices, it simmers gently in enchilada sauce and chicken broth before being enriched with cream and melted cheeses. Perfectly garnished with fresh cilantro and served with crunchy tortilla chips, this comforting soup is ideal for a hearty meal any time of the year.
Ingredients
Scale
Soup Base
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 cups chicken broth
Main Ingredients
- 2 cups cooked chicken, shredded
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can corn, drained
- 1 (10-ounce) can red enchilada sauce
- 1 (4-ounce) can chopped green chilies
Finishing Ingredients
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro (optional)
- Tortilla chips, for serving
Instructions
- Saute the Onion: In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent and soft, about 5 minutes.
- Add Aromatics and Spices: Stir in the minced garlic, ground cumin, chili powder, paprika, salt, and black pepper. Cook for 1-2 minutes until the mixture becomes fragrant, taking care not to burn the garlic.
- Add Broth and Simmer: Pour in the chicken broth and bring the mixture to a simmer over medium heat.
- Combine Main Ingredients: Add the shredded cooked chicken, drained black beans, corn, red enchilada sauce, and chopped green chilies to the pot. Stir thoroughly to combine all ingredients evenly.
- Simmer to Blend Flavors: Reduce the heat to low and let the soup simmer gently for 15-20 minutes so the flavors can meld together.
- Add Cream and Cheese: Stir in the heavy cream, shredded cheddar cheese, and Monterey Jack cheese. Continue stirring until the cheeses melt completely and the soup turns smooth and creamy.
- Finish with Cilantro: Remove the pot from the heat and stir in the chopped fresh cilantro, if using, to add a fresh herbal note.
- Serve: Ladle the hot soup into bowls and serve alongside tortilla chips for added crunch and texture. Optionally, crumble some tortilla chips over the top.
Notes
- You can substitute cooked rotisserie chicken for convenience.
- For a spicier soup, add diced jalapeños or cayenne pepper.
- Use low-fat cream or milk for a lighter version.
- Gluten-free tortilla chips make this recipe suitable for gluten-sensitive diets.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
