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Creamy Chicken Enchilada Soup Recipe

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  • Author: Emma
  • Total Time: 45 minutes
  • Yield: 6 servings

Description

This Creamy Chicken Enchilada Soup blends tender chicken breast with black beans, corn, enchilada sauce, and cheeses for a rich, comforting dish. Perfectly spiced with cumin, chili powder, and Italian seasoning, this hearty soup can be made quickly on the stovetop or slow-cooked for deeper flavors. Cream cheese and shredded cheese add luscious creaminess, making it a satisfying meal ideal for family dinners or casual gatherings.

Ingredients

Vegetables

  • 1 medium onion, finely chopped
  • 1/2 bell pepper, cubed
  • 3 garlic cloves, minced
  • 1 cup corn (drained if canned, or fresh)

Proteins

  • 1 lb boneless, skinless chicken breast
  • 15 oz black beans, drained

Dairy

  • 1 Tbsp unsalted butter
  • 1 Tbsp olive oil
  • 4 oz cream cheese
  • 1 1/2 cups shredded cheese (cheddar or Mexican blend recommended)

Liquids and Sauces

  • 15 oz canned tomatoes with juices
  • 10 oz enchilada sauce
  • 32 oz chicken broth

Spices and Seasonings

  • 1 tsp ground cumin
  • 1 tsp Italian seasoning
  • 2 tsp chili powder
  • 1 tsp salt, or to taste

Instructions

  1. Prepare the Vegetables: In a dutch oven over medium-high heat, sauté the chopped onion and cubed bell pepper with butter and olive oil until the vegetables are tender and slightly translucent, about 5-7 minutes.
  2. Add Garlic and Spices: Stir in the minced garlic and cook for another 1-2 minutes until fragrant. In a small bowl, combine ground cumin, Italian seasoning, chili powder, and salt to create the seasoning blend.
  3. Add Main Ingredients: Add chicken breasts, black beans, canned tomatoes with their juices, corn, enchilada sauce, chicken broth, and the seasoning blend into the dutch oven. Bring the mixture to a boil, then reduce heat to maintain a medium-high simmer and cook for 15 minutes to let flavors meld and chicken cook through.
  4. Shred the Chicken: Remove the chicken breasts carefully from the soup and shred them using two forks until the meat is finely pulled apart.
  5. Incorporate Cheeses: Return the shredded chicken back to the pot, then add cream cheese and shredded cheese. Stir continuously and cook for an additional 10 minutes until cheeses are fully melted and incorporated, creating a creamy texture.
  6. Serve: Ladle the creamy chicken enchilada soup into bowls and enjoy warm for a comforting meal.
  7. Alternate Slow Cooker Method: Sauté onion and bell pepper in a skillet with butter and oil over medium-high heat until tender. Add garlic and cook until fragrant. Transfer veggies to a slow cooker along with raw chicken breasts, black beans, canned tomatoes, corn, enchilada sauce, chicken broth, and seasoning. Cook on low for 6–8 hours or on high for 2–4 hours. Remove chicken to shred and then stir shredded chicken, cream cheese, and shredded cheese into the slow cooker. Cook an additional 15–30 minutes until cheese melts before serving.

Notes

  • Use shredded cheddar or a Mexican cheese blend for best flavor and melting quality.
  • Adjust chili powder to taste for spiciness; reduce for milder flavor.
  • For a thinner soup, add additional chicken broth or water as desired.
  • Serve with tortilla chips, sour cream, chopped cilantro, or sliced avocado for extra texture and flavor.
  • The soup freezes well; store in airtight containers and thaw before reheating gently on stovetop.
  • To save time, use rotisserie chicken shredded instead of cooking raw chicken in the soup.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mexican-American

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