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A bowl of Creamy Chicken Enchilada Soup, topped with chicken, avocado, corn, and cilantro.

Creamy Chicken Enchilada Soup

A rich and satisfying chicken enchilada soup with a creamy texture.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Soup
Cuisine: Mexican-inspired
Ingredients Equipment Method Notes

Ingredients
  

For the Soup
  • 1 tablespoon Olive oil
  • 1 medium Onion chopped
  • 2 cloves Garlic minced
  • 1 can Diced tomatoes 14.5 ounce, undrained
  • 1 can Green chilies 4 ounce, diced
  • 4 cups Chicken broth
  • 2 cups Cooked chicken shredded
  • 1 can Black beans 15 ounce, rinsed and drained
  • 1 can Corn 15 ounce, drained
  • 1 teaspoon Cumin
  • 1 teaspoon Chili powder
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper
  • 1/2 cup Heavy cream
For Garnish (Optional)
  • Shredded cheese
  • Sour cream
  • Cilantro chopped

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Knife
  • Can opener

Method
 

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5 minutes.
  2. Add minced garlic and cook for 1 minute more until fragrant.
  3. Stir in diced tomatoes (undrained), diced green chilies, chicken broth, shredded chicken, rinsed black beans, drained corn, cumin, chili powder, salt, and pepper. Bring to a simmer.
  4. Reduce heat and let the soup simmer for at least 20 minutes, allowing the flavors to meld.
  5. Stir in the heavy cream and heat through, but do not boil.
  6. Serve hot, garnished with shredded cheese, sour cream, and chopped cilantro, if desired.

Notes

You can use rotisserie chicken for a quicker preparation. Adjust seasonings to your preference.