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Creamy Chicken Enchilada Soup

A rich and creamy soup that combines seasoned chicken, hearty beans, and the comforting embrace of cream, perfect for chilly days and easy clean-up.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course, Soup
Cuisine Mexican
Servings 6 servings
Calories 450 kcal

Ingredients
  

Main Ingredients

  • 1 pound chicken breasts, cooked and shredded Rotisserie chicken can be used for convenience.
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 can (10 oz) red enchilada sauce
  • 4 cups chicken broth
  • 1 cup heavy cream Can substitute with a non-dairy option for lighter variant.
  • 1 cup corn (frozen or canned)
  • 1 cup black beans (canned, drained, and rinsed) Can swap for pinto or kidney beans.
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • to taste Salt and pepper

Toppings

  • shredded cheese For topping.
  • tortilla strips For crunch.
  • cilantro For garnish.
  • sour cream Optional for serving.

Instructions
 

Cooking

  • In a large pot, sauté onion and garlic until soft and fragrant.
  • Add the shredded chicken, enchilada sauce, chicken broth, heavy cream, corn, black beans, cumin, and chili powder to the pot.
  • Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
  • Season with salt and pepper to taste. Serve hot with your favorite toppings!

Notes

Store leftovers in the fridge for about 3-4 days or freeze for up to 3 months. To reheat, thaw and warm on the stove, adding broth if needed.
Keyword comfort food, Creamy Chicken Enchilada Soup, Easy Soup Recipe, one-pot meal, Quick Dinner