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Bowl of creamy chicken enchilada soup garnished with cilantro and cheese

Creamy Chicken Enchilada Soup

A delightful twist on traditional chicken soup, combining creamy texture with zesty enchilada flavors, perfect for cozy nights or festive gatherings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Soup
  • 2 cups shredded cooked chicken Use rotisserie chicken to save time.
  • 1 can (10 oz) red enchilada sauce
  • 4 cups chicken broth
  • 1 cup heavy cream Can substitute with half-and-half for a lighter version.
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels (frozen or canned)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp chili powder Adjust to taste for more heat.
  • Salt and pepper to taste
  • Chopped cilantro for garnish
  • Shredded cheese for topping

Method
 

Cooking
  1. In a large pot, combine chicken, enchilada sauce, chicken broth, black beans, corn, garlic powder, onion powder, chili powder, salt, and pepper.
  2. Bring to a boil over medium heat.
  3. Reduce heat and simmer for about 15 minutes.
  4. Stir in heavy cream and heat through.

Notes

Serve hot in bowls, topped with fresh cilantro and shredded cheese. Consider adding tortilla chips for crunch or sour cream for extra creaminess. Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.