Creamy Chicken Enchilada Soup
Creamy Chicken Enchilada Soup is a comforting, hearty dish that captures the essence of your favorite enchiladas in a bowl. This one-pot wonder is brimming with tender chicken, bold enchilada flavors, and a rich, creamy base. Perfect for a cozy dinner or entertaining a crowd, it’s a quick and flavorful option that’s sure to please. Serve it with your favorite toppings for a customizable meal everyone will love!
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 4 cups chicken broth
- 1 cup red enchilada sauce
- 2 cups cooked and shredded chicken
- 1 can 15 oz black beans, drained and rinsed
- 1 cup frozen or canned corn drained
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 4 ounces cream cheese softened
- 1/2 cup heavy cream
- Optional toppings: shredded cheese tortilla strips, avocado, sour cream, cilantro
Instructions
- Sauté Aromatics:
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 3-4 minutes. Stir in minced garlic and cook for another 30 seconds until fragrant.
- Build the Base:
- Pour in the chicken broth and enchilada sauce, stirring to combine. Add the shredded chicken, black beans, corn, chili powder, cumin, and garlic powder. Season with salt and pepper to taste.
- Simmer:
- Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for 15-20 minutes to allow the flavors to meld together.
- Add Creaminess:
- Stir in the cream cheese until fully melted and incorporated into the soup. Slowly pour in the heavy cream, stirring to create a smooth, creamy consistency.
- Adjust Seasoning:
- Taste the soup and adjust seasoning with additional salt, pepper, or spices if needed.
- Serve:
- Ladle the soup into bowls and garnish with your favorite toppings such as shredded cheese, tortilla strips, avocado slices, sour cream, or fresh cilantro.