Irresistibly Creamy Chicken Enchilada Soup You’ll Love

This creamy chicken enchilada soup combines savory spices and rich flavors, making it a comforting and easy meal for any occasion.

Print Pin

Course: Soups

Cuisine: Mexican

Keyword: chicken soup, comfort food, Creamy Chicken Enchilada Soup, easy recipe, family meal, quick dinner

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: cups

Calories: 350kcal

Equipment

Large pot

Ingredients

For the Soup Base

1 lb Boneless, skinless chicken breasts
1 tablespoon Olive oil for sautéing
1 cup Diced onion diced
2 cloves Garlic minced
1 can Diced tomatoes with green chilies
1 can Black beans drained and rinsed
1 cup Frozen corn
4 cups Chicken broth
1 tablespoon Chili powder
1 tablespoon Ground cumin
1 teaspoon Smoked paprika
to taste Salt and pepper for seasoning

For the Creaminess

1 cup Heavy cream
1 cup Shredded cheddar cheese

For Garnishing

to taste Fresh cilantro chopped
to taste Lime wedges for serving
to taste Tortilla strips for garnish

Instructions

Preparation Steps

In a large pot, heat olive oil over medium heat. Add chicken breasts, cooking for 5-7 minutes on each side until golden brown and cooked through. Remove chicken and set aside to cool.
In the same pot, add diced onion and sauté for 3-4 minutes until softened. Stir in minced garlic and cook for another minute.
Pour in diced tomatoes with green chilies, drained black beans, frozen corn, chicken broth, chili powder, ground cumin, smoked paprika, salt, and pepper. Stir well.
Bring the mixture to a boil, then reduce heat to low. Cover and let simmer for 15 minutes.
Shred the cooled chicken into bite-sized pieces.
Stir shredded chicken back into the pot and heat through.
Pour in heavy cream and stir until fully mixed. Heat for another 5 minutes.
Add shredded cheddar cheese and stir until melted.
Taste and adjust seasonings. Garnish with cilantro before serving.
Serve hot with tortilla strips and lime wedges on the side.

Notes

Store leftovers in an airtight container for up to 3 days in the refrigerator. For longer storage, freeze in a safe container for up to 3 months. Reheat gently to avoid curdling the cream.

Nutrition