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Creamy Chicken Enchilada Soup

A warm and comforting bowl of Creamy Chicken Enchilada Soup, blending tender chicken, hearty beans, and a creamy, zesty base, perfect for chilly evenings.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 1 tablespoon olive oil For sautéing
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 6 cups chicken broth
For the Chicken and Beans
  • 2 cups cooked chicken, shredded Rotisserie chicken can be used as a shortcut.
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (15 ounces) corn, drained
For the Creamy Element
  • 1 cup heavy cream or Greek yogurt
  • 1 cup shredded cheese (cheddar or Monterey Jack)
For Topping
  • Fresh cilantro, chopped For garnish
  • Lime wedges For serving
  • Sliced jalapeños (optional) For garnish
  • Tortilla chips For serving

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until it's soft and translucent, about 5 minutes.
  2. Stir in the minced garlic, cumin, and chili powder, allowing to simmer for an additional minute.
Cooking
  1. Pour in the chicken broth and bring it to a gentle simmer.
  2. Add the shredded chicken, black beans, and corn. Stir and let it simmer for about 10 minutes.
  3. Lower the heat and stir in the heavy cream or Greek yogurt until well combined.
  4. Add the shredded cheese, stirring until it melts and the soup becomes creamy.
Serving
  1. Taste and adjust seasoning if necessary. Ladle into bowls and garnish with cilantro, a squeeze of lime, and jalapeños if desired.
  2. Serve with crispy tortilla chips on the side.

Notes

This soup keeps well in the fridge for up to 3 days. It can be frozen in airtight containers for up to 3 months; however, leave out the cream and cheese before freezing, and add them when reheating.