Print

Creamy Chicken Enchilada Soupù

Creamy Chicken Enchilada Soupù
Print Recipe

Creamy Chicken Enchilada Soup is a comforting and flavorful meal that blends tender chicken, zesty enchilada spices, and a smooth creamy base. This hearty Mexican-inspired soup is perfect for chilly days, easy weeknight dinners, and makes excellent leftovers. Customize with your choice of spice level, veggies, or proteins for a versatile dish that is sure to become a kitchen staple.

Ingredients

Scale

Protein

  • 2 boneless, skinless chicken breasts or thighs

Soup Base

  • 1 cup enchilada sauce
  • 4 cups chicken broth
  • 4 oz cream cheese or 1/2 cup sour cream

Aromatics

  • 1 medium onion, diced
  • 2 cloves garlic, minced

Vegetables and Beans

  • 1 cup black beans, drained and rinsed
  • 1 cup corn kernels (fresh, canned, or frozen)

Spices

  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika

Garnishes

  • 1/4 cup chopped fresh cilantro
  • Juice of 1 lime
  • Optional: sliced avocado, shredded cheese, sour cream, tortilla strips

Instructions

  1. Prepare the Chicken: Start by heating a little olive oil in a large pot over medium heat. Cook the chicken breasts or thighs until browned and fully cooked through, about 6-8 minutes per side depending on thickness. Remove from the pot and shred or dice into bite-sized pieces. Set aside.
  2. Sauté Aromatics: In the same pot, add the diced onion and minced garlic. Cook over medium heat until softened and fragrant, about 3-5 minutes, creating the flavorful base for the soup.
  3. Add Spices and Liquids: Sprinkle in the cumin, chili powder, and paprika, stirring constantly to toast the spices for about 1 minute. Then pour in the enchilada sauce and chicken broth. Stir to combine and bring to a gentle simmer.
  4. Combine Remaining Ingredients: Stir in the black beans and corn kernels, then return the shredded chicken to the pot. Let the soup simmer for 5-10 minutes to allow the flavors to meld together harmoniously.
  5. Add the Creamy Element: Whisk in the cream cheese or sour cream until fully melted and incorporated, resulting in a smooth, velvety texture throughout the soup.
  6. Final Touches and Serve: Remove from heat and mix in the fresh lime juice and chopped cilantro. Ladle the soup into bowls and garnish with sliced avocado, shredded cheese, sour cream, and crunchy tortilla strips if desired for extra texture and flavor.

Notes

  • Use shredded rotisserie chicken for a quick shortcut.
  • Adjust spice levels by starting with mild enchilada sauce and adding more chili powder or jalapeños as desired.
  • Don’t skip the fresh lime juice at the end; it brightens and balances the rich flavors.
  • Let the soup simmer for at least 15-20 minutes to deepen the flavor profile.
  • Serve with garnishes like avocado, extra cheese, or tortilla chips for added texture.

Nutrition

Keywords: Creamy Chicken Enchilada Soup, Chicken Soup, Enchilada Soup, Mexican Soup, Comfort Food, Easy Dinner, Weeknight Meal, Creamy Soup

Find it online: https://mydishez.com/creamy-chicken-enchilada-soup/