Chicken Enchilada Soup

This Chicken Enchilada Soup is hearty, creamy, and loaded with bold flavors! Made with tender chicken, enchilada sauce, and a perfect blend of spices, it’s a one-pot recipe that’s easy to make and perfect for weeknight dinners or meal prep.

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Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 (10 oz) can red enchilada sauce
• 1 (14 oz) can diced tomatoes
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can corn, drained
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• ½ teaspoon salt (adjust to taste)
• ¼ teaspoon black pepper
• 2 cups shredded cooked chicken (rotisserie chicken works great!)
• 1 cup heavy cream or half-and-half
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese

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Toppings (Optional)

• Fresh cilantro, chopped
• Tortilla strips or crushed tortilla chips
• Avocado slices
• Sour cream
• Diced jalapeños
• Lime wedges

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Instructions

Step 1: Sauté Aromatics

1. In a large pot or Dutch oven, heat olive oil over medium heat.
2. Add the diced onion and sauté until softened, about 3-4 minutes. Add the minced garlic and sauté for another minute until fragrant.

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Step 2: Build the Soup Base

1. Pour in the chicken broth, enchilada sauce, and diced tomatoes. Stir to combine.
2. Add the black beans, corn, chili powder, cumin, smoked paprika, salt, and pepper. Stir well and bring to a boil.

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Step 3: Add Chicken and Simmer

1. Reduce the heat to low and stir in the shredded chicken. Let the soup simmer for 20 minutes to allow the flavors to meld together.

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Step 4: Add Cream and Cheese

1. Stir in the heavy cream. Gradually add the shredded cheddar and Monterey Jack cheeses, stirring until melted and creamy.

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Step 5: Serve

1. Ladle the soup into bowls and garnish with your favorite toppings. Serve warm with tortilla chips or a side of cornbread.

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Notes

• Chicken Options: Rotisserie chicken is a time-saver, but you can also cook and shred boneless, skinless chicken breasts or thighs.
• Spice Level: For extra heat, add diced jalapeños or a dash of cayenne pepper.
• Thicker Soup: If you prefer a thicker soup, whisk 1 tablespoon of cornstarch into the heavy cream before adding it to the soup.
• Make Ahead: This soup stores well in the refrigerator for up to 4 days. Reheat gently over medium heat, adding a splash of broth or cream if needed.

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Nutrition (Per Serving):

• Calories: 365
• Carbohydrates: 23g
• Protein: 29g
• Fat: 17g
• Fiber: 5g
• Sugar: 5g