Enchilada Soup Recipe

Introduction

This hearty enchilada soup is a comforting blend of tender chicken, beans, corn, and rich spices all simmered in a creamy broth. Perfect for a cozy dinner, it captures the bold flavors of enchiladas in a warm, satisfying soup.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 pound cooked chicken breast, shredded
• 2 cups chicken broth
• 1 cup heavy cream
• 1 cup corn (fresh, frozen, or canned)
• 2 cups black beans, drained and rinsed
• 1 can (10 oz) red enchilada sauce
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• Salt, to taste
• Pepper, to taste
• 1 cup shredded cheese (cheddar or Mexican blend)
• Fresh cilantro, chopped (to garnish)
• Tortilla chips (for serving)

Instructions

1. Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for about 5 minutes, or until softened.
2. Step 2: Stir in the minced garlic and cook for an additional minute until fragrant.
3. Step 3: Add the shredded chicken, chicken broth, heavy cream, corn, black beans, and enchilada sauce to the pot. Mix well to combine.
4. Step 4: Season the soup with ground cumin, chili powder, smoked paprika, salt, and pepper. Bring to a simmer and let it cook for 15-20 minutes, stirring occasionally.
5. Step 5: Once the soup is thickened and heated through, remove from heat. Stir in the shredded cheese until melted and creamy.
6. Step 6: Serve the soup hot, garnished with fresh cilantro and tortilla chips on the side.

Tips & Variations

• Use rotisserie chicken for an easy shortcut without sacrificing flavor.
• Add diced jalapeños for a spicy kick.
• Swap the heavy cream for sour cream for a tangier taste.
• Top with avocado slices or a squeeze of lime for extra freshness.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain creaminess. Avoid overcooking after reheating to keep the cheese smooth.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, you can omit the chicken and use vegetable broth instead. Consider adding extra beans or vegetables like bell peppers to keep it hearty.

What kind of cheese works best?

Cheddar or a Mexican cheese blend melts well and complements the flavors nicely, but feel free to use Monterey Jack or Pepper Jack for a creamier or spicier touch.

Enchilada Soup Recipe

Print Recipe

★★★★★

4.9 from 71 reviews

This hearty and flavorful Enchilada Soup combines tender shredded chicken, black beans, corn, and a rich blend of spices simmered in a creamy enchilada sauce base. Topped with melted cheese, fresh cilantro, and served alongside crunchy tortilla chips, it’s a perfect cozy meal that brings the comforting flavors of Mexican cuisine right to your bowl.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 pound cooked chicken breast, shredded
• 2 cups chicken broth
• 1 cup heavy cream
• 1 cup corn (fresh, frozen, or canned)
• 2 cups black beans, drained and rinsed
• 1 can (10 oz) red enchilada sauce

Seasonings

• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• Salt to taste
• Pepper to taste

Toppings and Garnishes

• 1 cup shredded cheese (cheddar or Mexican blend)
• Fresh cilantro, chopped, to garnish
• Tortilla chips, for serving

Instructions

1. Sauté Onion: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for about 5 minutes, or until softened and translucent.
2. Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant, taking care not to burn it.
3. Add Main Ingredients: Add the shredded cooked chicken, chicken broth, heavy cream, corn, black beans, and red enchilada sauce to the pot. Stir well to combine all the ingredients thoroughly.
4. Season the Soup: Sprinkle in the ground cumin, chili powder, smoked paprika, salt, and pepper. Stir to incorporate the spices evenly throughout the soup. Bring the mixture to a gentle simmer and let it cook uncovered for 15-20 minutes, stirring occasionally to prevent sticking and to allow flavors to meld.
5. Melt the Cheese: Once the soup has thickened slightly and is heated through, remove the pot from heat. Stir in the shredded cheese until it melts and creates a creamy texture.
6. Serve and Garnish: Ladle the soup into bowls. Garnish with freshly chopped cilantro and serve with tortilla chips on the side for added crunch and flavor.

Notes

• Use cooked chicken breast leftover from a previous meal or rotisserie chicken for convenience.
• If you want a spicier soup, add chopped jalapeños or a dash of hot sauce.
• Substitute heavy cream with half-and-half or evaporated milk for a lighter version, though the soup will be less creamy.
• For a dairy-free option, omit cheese and heavy cream or use dairy-free alternatives.
• Leftover soup stores well in the refrigerator for up to 3 days and can be frozen for up to 2 months.

Keywords: enchilada soup, chicken enchilada soup, Mexican soup, creamy enchilada soup, black bean soup, chicken soup, easy soup recipe