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Creamy Chicken Enchilada Soup Recipe

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4 from 12 reviews

A rich and comforting Creamy Chicken Enchilada Soup that combines tender chicken, fire-roasted tomatoes, and a medley of spices with cream cheese for a smooth, velvety texture. This hearty soup is perfect for warming up on a chilly day and can be customized with your favorite toppings like avocado, shredded cheese, and cilantro.

  • Total Time: 50 minutes
  • Yield: 6 servings

Ingredients

Soup Base

  • 1 tbsp olive oil
  • 1/2 cup white or yellow onion, finely chopped
  • 1 medium red bell pepper, about 1 cup, finely chopped
  • 3 garlic cloves, or 1 tablespoon, minced (1 1/2 teaspoons if using minced garlic from a jar)
  • 2 (14 ounce) cans fire-roasted diced tomatoes with green chilies, not drained, with juices
  • 1 cup enchilada sauce
  • 1 cup chicken stock or broth

Proteins and Vegetables

  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can corn (or 1 package of frozen corn), rinsed and drained, if canned
  • 2 to 3 cups shredded cooked chicken, rotisserie chicken works great, approximately 2 chicken breasts (1 to 1 1/2 pounds raw)

Spices

  • 2 teaspoons ground cumin
  • 2 teaspoons salt, to taste
  • 1 1/2 teaspoons chili powder
  • 1 1/2 teaspoons dried oregano
  • 1/2 teaspoon red chili flakes, omit or reduce for less spice
  • 1/4 teaspoon ground black pepper

Dairy

  • 4 ounces full-fat or light brick cream cheese, softened and slightly warmed (feel free to use the full 8 ounces for extra creaminess)

Optional Toppings

  • Shredded cheese
  • Avocado
  • Tortilla strips
  • Fresh cilantro
  • Sour cream
  • Sliced jalapeño
  • Lime juice

Instructions

  1. Sauté vegetables: Heat olive oil in a stockpot over medium-high heat. Add the finely chopped onion and red bell pepper, and sauté for 5 minutes, stirring occasionally until they are soft and fragrant. Add the minced garlic and continue to sauté for another 2 minutes, stirring to prevent burning.
  2. Add liquids and proteins: Stir in the fire-roasted diced tomatoes with their juices, enchilada sauce, chicken stock or broth, rinsed black beans, drained corn, shredded cooked chicken, and all spices (ground cumin, salt, chili powder, dried oregano, red chili flakes, and black pepper). Mix everything well to combine all ingredients evenly.
  3. Simmer the soup: Reduce heat to medium-low and let the soup simmer uncovered for 15 to 30 minutes. This allows the flavors to meld together and the soup to thicken slightly. Stir occasionally to prevent sticking.
  4. Incorporate cream cheese: After simmering, add the softened cream cheese to the soup. Stir thoroughly until the cream cheese is fully melted and incorporated, giving the soup a creamy and smooth texture. Continue to cook uncovered for an additional 5 minutes to blend the flavors.
  5. Serve and garnish: Ladle the soup into bowls and top with your preferred toppings such as shredded cheese, avocado slices, crispy tortilla strips, fresh cilantro, sour cream, sliced jalapeño, or a squeeze of lime juice. Enjoy warm for a comforting meal.

Notes

  • Rotisserie chicken is a great shortcut, but you can use any cooked chicken breast or thigh meat.
  • If you prefer less heat, reduce or omit the red chili flakes.
  • You can adjust the cream cheese amount according to your desired creaminess.
  • For a thicker soup, simmer towards the longer end of the time range to reduce liquid.
  • Use low sodium chicken broth to better control the saltiness.
  • Feel free to substitute canned corn with frozen, just thaw and drain well before adding.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mexican-inspired

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