CREAMY CHICKEN ENCHILADA SOUP
This creamy chicken enchilada soup is rich, flavorful, and comforting. Packed with tender chicken, beans, corn, and spices, it’s perfect for a cozy dinner or meal prep, with a deliciously creamy, cheesy finish.
Ingredients
- 1 tablespoon olive oil
- 1 small onion diced
- 3 garlic cloves minced
- 1 pound cooked chicken shredded
- 1 can 10 oz red enchilada sauce
- 1 can 15 oz black beans, drained and rinsed
- 1 can 15 oz corn, drained
- 4 cups chicken broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
- ½ cup sour cream
- ½ cup shredded cheddar or Mexican cheese
- Optional toppings: chopped cilantro diced avocado, tortilla strips, lime wedges
Instructions
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add onion and garlic; cook 2–3 minutes until softened.
- Add Chicken and Veggies: Stir in shredded chicken, black beans, corn, and enchilada sauce. Mix well.
- Add Broth and Spices: Pour in chicken broth. Add chili powder, cumin, paprika, salt, and pepper. Bring to a simmer for 15 minutes.
- Add Creaminess: Stir in sour cream and shredded cheese until melted and smooth. Adjust seasoning to taste.
- Serve: Ladle soup into bowls and top with cilantro, avocado, tortilla strips, and a squeeze of lime if desired.
Notes
- Make Ahead: Soup can be prepared in advance and stored in the fridge for up to 3 days. Reheat on the stove over low heat.
- Customizing the Flavor: Add a pinch of smoked paprika or chipotle chili powder for extra smoky flavor.
- Serving Suggestions: Serve with warm tortillas, cornbread, or tortilla chips for a complete meal.
- Allergy-Friendly Options: Use dairy-free cheese and sour cream to make this soup dairy-free.
- Storage Tips: Store in an airtight container in the fridge for up to 3 days. Freeze for up to 2 months. Reheat slowly to maintain creaminess.