Chicken Enchilada Soup
This chicken enchilada soup is creamy, hearty, and full of bold Tex-Mex flavor without being heavy. It’s the kind of one-pot dinner that feels cozy, filling, and reliable every single time.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 10 ounce can red enchilada sauce
- 1 14.5 ounce can diced tomatoes with green chilies, undrained
- 4 cups chicken broth
- 2 cups cooked shredded chicken
- 1 15 ounce can black beans, drained and rinsed
- 1 15 ounce can corn, drained
- 4 ounces cream cheese cut into cubes
- ½ cup heavy cream
- 2 tablespoons chopped fresh cilantro optional
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and cook for 3 to 4 minutes until softened and translucent.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Stir in the cumin, chili powder, smoked paprika, salt, and black pepper and cook for 30 seconds to bloom the spices.
- Pour in the enchilada sauce and diced tomatoes with green chilies and stir to combine.
- Add the chicken broth and bring the soup to a gentle simmer.
- Stir in the shredded chicken, black beans, and corn.
- Reduce the heat to medium-low and let the soup simmer for 10 minutes.
- Add the cream cheese cubes to the pot and stir until fully melted and smooth.
- Pour in the heavy cream and stir until the soup is creamy and evenly combined.
- Simmer for an additional 5 minutes, stirring occasionally.
- Taste and adjust salt if needed.
- Remove from heat and stir in chopped cilantro if using.
- Serve hot.