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Enchilada Soup Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://biteandenjoy.com/enchilada-soup-recipe/