Creamy Chicken Enchilada Soup: Cozy Comfort in Every Bowl

This Creamy Chicken Enchilada Soup is a heartwarming dish packed with tender chicken, zesty enchilada flavors, and a rich, creamy texture.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 6 cups

Course: Soups

Cuisine: Mexican

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

2 tablespoons Olive Oil Can substitute with avocado oil.
1 medium Onion, diced Substitute with shallots for a milder taste.
3 cloves Garlic, minced Use garlic powder (1 teaspoon) as a substitute.
1 pound Cooked Chicken Breast, shredded Use rotisserie chicken for convenience.
2 cups Chicken Broth Swap with vegetable broth for a vegetarian version.
1 cup Heavy Cream Use coconut cream for a dairy-free option.

For Added Flavor & Texture

1 cup Corn Fresh, frozen, or canned; substitute with peas or diced zucchini.
2 cups Black Beans Drained and rinsed; can replace with kidney beans.
1 can Red Enchilada Sauce Essential for flavor; homemade sauce can be substituted.
1 teaspoon Ground Cumin Use coriander as an alternative.
1 teaspoon Chili Powder Contributes mild spice; can increase for a spicier soup.
1 teaspoon Smoked Paprika Regular paprika can be used if unavailable.

For Garnish and Serving

Salt & Pepper Seasoning to taste.
1 cup Shredded Cheese Cheddar or Mexican blend; can omit for a dairy-free version.
Fresh Cilantro For garnish; omit if not preferred.
Tortilla Chips For serving; can substitute with pita chips or omit.

Equipment

large pot or Dutch oven

Method

Step-by-Step Instructions

In a large pot or Dutch oven, warm 2 tablespoons of olive oil over medium heat until shimmering.
Add 1 medium diced onion and sauté for about 5 minutes until it turns translucent. Stir in 3 minced garlic cloves and cook for an additional minute.
Stir in 1 pound of shredded cooked chicken, followed by 2 cups of chicken broth, 1 cup of heavy cream, 1 cup of corn, and 1 can of red enchilada sauce. Mix thoroughly.
Sprinkle in 1 teaspoon each of ground cumin, chili powder, and smoked paprika along with salt and pepper to taste. Bring to a gentle simmer and cook for 15–20 minutes.
Remove from heat and stir in 1 cup of shredded cheese until it melts into the soup.
Ladle the soup into bowls, garnishing with fresh cilantro and serving with tortilla chips.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

Customize your heat by adding more chili powder or fresh jalapeños if desired. Store leftovers in an airtight container for up to 3 days.

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