Creamy Chicken Enchilada Soup: 5 Steps to Cozy Bliss Recipe
This Creamy Chicken Enchilada Soup is a comforting, hearty dish perfect for cozy nights. Made with shredded chicken, enchilada sauce, black beans, corn, and a creamy blend of cheeses and spices, it offers rich flavors with an easy stovetop preparation. Ready in just 35 minutes, it’s ideal for a satisfying meal that brings a delightful twist to traditional soup.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-inspired
Ingredients
Scale
Main Ingredients
- 2 cups cooked shredded chicken
- 1 can (10 oz) enchilada sauce
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 cup diced tomatoes
- 1 cup chicken broth
Dairy and Cheese
- 1 cup cream cheese
- 1 cup shredded cheddar cheese
Seasonings
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Combine Ingredients: In a large pot, combine the cooked shredded chicken, enchilada sauce, rinsed black beans, drained corn, diced tomatoes, and chicken broth, ensuring all ingredients are well mixed.
- Heat Mixture: Place the pot over medium heat and warm the mixture, stirring occasionally to prevent sticking and ensure even heating.
- Add Cream Cheese: Stir in the cream cheese until it melts completely and the soup becomes smooth and creamy.
- Incorporate Cheese and Spices: Mix in the shredded cheddar cheese along with cumin, garlic powder, salt, and pepper, stirring until the cheese is melted and the spices are well distributed.
- Simmer: Reduce the heat to low and let the soup simmer gently for 10 minutes, stirring occasionally to blend flavors and thicken the soup slightly.
- Serve: Ladle the hot soup into bowls and garnish with extra shredded cheese or fresh cilantro if desired before serving.
Notes
- You can substitute cream cheese with sour cream for a tangier flavor.
- Use low-sodium enchilada sauce and chicken broth to control salt content.
- Adding a diced jalapeño or chili powder can add extra heat.
- Serve with tortilla chips or warm cornbread to complement the soup.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop.
Keywords: Chicken Enchilada Soup, Creamy Chicken Soup, Mexican Soup, Comfort Food Soup, Easy Chicken Soup
