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Creamy chicken enchilada soup garnished with cilantro and cheese in a bowl.

Creamy Chicken Enchilada Soup

A spicy but smooth soup featuring tender shredded chicken, black beans, and corn, finished with a silky hit of cream and cheese – perfect for a weeknight dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Mexican
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked, shredded chicken Rotisserie or leftover roasted chicken work great.
  • 1 onion diced onion
  • 2 cloves garlic minced
  • 1 can (10 oz) enchilada sauce
  • 4 cups chicken broth Use low-sodium if you're watching salt.
  • 1 cup heavy cream For a lighter version, swap half-and-half.
  • 1 cup corn Can be frozen or canned.
  • 1 can (15 oz) black beans drained and rinsed.
  • 1 cup shredded cheese Cheddar or Mexican blend.
  • 1 tsp ground cumin Toast briefly with onion for deeper flavor.
  • 1 tsp chili powder Reduce to 1/2 tsp for milder heat.
  • to taste Salt and pepper
  • to taste Fresh cilantro for garnish.

Method
 

Preparation
  1. Heat a splash of oil in a large pot over medium heat.
  2. Add the diced onion and cook until softened, about 4–5 minutes.
  3. Add the minced garlic and cook until fragrant, about 30 seconds.
  4. Pour in the cooked shredded chicken, enchilada sauce, and chicken broth. Stir to combine.
  5. Add the corn, drained black beans, cumin, chili powder, and a pinch of salt and pepper. Stir and bring the mixture to a gentle simmer.
  6. Let the soup simmer for about 20 minutes so the flavors meld and the broth reduces slightly. Taste and adjust seasoning.
  7. Lower the heat. Stir in the heavy cream, then add the shredded cheese a little at a time, stirring until it melts and the soup is smooth and creamy. Heat through but do not boil after adding cream.
  8. Serve hot topped with a sprinkle of fresh cilantro.

Nutrition

Serving: 1Calories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 10gSodium: 800mgFiber: 6gSugar: 5g

Notes

Serve with crunchy tortilla strips, crushed tortilla chips, or warm flour tortillas. A dollop of sour cream or a squeeze of lime brightens the bowl. For storage, refrigerate leftovers in an airtight container for 3–4 days; reheat gently on the stovetop.

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