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Creamy Chicken Enchiladda Soup

Creamy Chicken Enchilada Soup

This Creamy Chicken Enchilada Soup is rich, comforting, and easy to make. With bold enchilada flavor, tender chicken, and a creamy base, it’s the perfect bowl of comfort for any night of the week.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 bowls
Course: Soup
Cuisine: Fusion, Mexican
Calories: 390
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups shredded cooked chicken
  • 2 cups red enchilada sauce
  • 4 cups low-sodium chicken broth
  • 1 can (14 oz) diced tomatoes
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 4 oz cream cheese, softened
  • 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 0.5 tsp smoked paprika (optional)
  • salt and pepper to taste
  • 1 tbsp lime juice
  • fresh cilantro, for garnish

Equipment

  • large soup pot
  • cutting board
  • knife
  • wooden spoon
  • ladle

Method
 

  1. Heat olive oil in a large pot over medium heat. Add diced onions and cook until translucent, about 3–4 minutes. Add garlic and sauté for 30 seconds.
  2. Stir in the red enchilada sauce and cook for 1 minute to enhance flavor.
  3. Add chicken broth, diced tomatoes, black beans, corn, and shredded chicken. Stir well and bring to a gentle boil.
  4. Reduce heat to low and simmer uncovered for 15–20 minutes, allowing flavors to blend.
  5. Lower the heat and stir in cream cheese until fully melted. Then add shredded cheese and stir until the soup is creamy and thick.
  6. Season with chili powder, cumin, paprika, salt, and pepper. Add lime juice and stir. Taste and adjust seasoning as needed.
  7. Ladle into bowls and garnish with cilantro, tortilla strips, avocado, or extra cheese. Serve warm.

Nutrition

Calories: 390kcalCarbohydrates: 22gProtein: 29gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 85mgSodium: 920mgPotassium: 580mgFiber: 5gSugar: 6gVitamin A: 950IUVitamin C: 8mgCalcium: 220mgIron: 2.1mg

Notes

For a spicier version, add chipotle peppers or jalapeños. To make it dairy-free, use coconut cream and dairy-free cheese. It stores well and becomes even tastier the next day. Top with tortilla strips, avocado, and cilantro for added texture and freshness.

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