Description
This rich and flavorful Chicken Enchilada Soup is a comforting Mexican-inspired dish that combines tender shredded chicken, black beans, corn, and a blend of spices simmered in a creamy enchilada sauce base. Perfect for an easy weeknight meal, it’s topped with melted cheddar and Monterey Jack cheese, lime juice for a zesty kick, and customizable toppings like avocado and tortilla strips.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (10 oz) can red enchilada sauce
- 1 (14.5 oz) can diced tomatoes with juices
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- 3 cups chicken broth
Chicken & Cheese
- 2 cups cooked shredded chicken
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup heavy cream or half-and-half
Additional
- Juice of 1 lime
- Optional toppings: avocado, tortilla strips, cilantro, sour cream
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 3–4 minutes until it becomes soft and translucent.
- Add Spices and Garlic: Stir in minced garlic, ground cumin, chili powder, smoked paprika, salt, and black pepper. Cook for 1 more minute until the spices release their fragrance.
- Combine Base Ingredients: Pour in the red enchilada sauce, diced tomatoes (with juices), black beans, corn kernels, and chicken broth. Stir everything together thoroughly and bring the mixture to a boil.
- Simmer Soup: Reduce the heat to low and let the soup simmer for 10 to 15 minutes, allowing flavors to meld together.
- Add Chicken and Cheese: Stir in the shredded chicken, shredded cheddar, Monterey Jack cheese, and heavy cream. Mix until the cheese has fully melted and the soup achieves a creamy consistency.
- Finish with Lime and Seasoning: Squeeze fresh lime juice into the soup, taste, and adjust salt or pepper as needed. Let it simmer for an additional 5 minutes to blend the flavors.
- Serve: Ladle the hot soup into bowls and garnish with your choice of optional toppings such as avocado slices, tortilla strips, cilantro, or a dollop of sour cream for extra flavor and texture.
Notes
- For a spicier version, include a diced jalapeño with the onions or opt for hot enchilada sauce instead of mild.
- This soup can also be prepared in a slow cooker: combine all ingredients except cheese and cream, cook on low for 6–7 hours, then stir in cheese and cream before serving.
- Leftovers keep well refrigerated for up to 3 days or can be frozen for up to 2 months.
- Use bone-in cooked chicken thighs for extra moisture and flavor, shredding after cooking.
