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This creamy chicken enchilada soup is perfect for busy evenings when you want something comforting and flavorful without a lot of fuss. It brings together familiar Tex-Mex flavors in a warm, hearty bowl that makes meal times feel cozy and satisfying.
I first made this soup after a hectic day when I needed a quick meal with big flavor. It quickly became a favorite for family dinners, especially when paired with crunchy tortilla chips.
Ingredients
- Olive oil for sautéing: choose a good quality extra virgin for better flavor
- Onion: adds sweetness and depth, fresh and firm onions work best
- Garlic: brings aromatic warmth, freshly minced will always outperform powders
- Cooked chicken breast: is lean and protein-packed, rotisserie chicken works great for shortcuts
- Chicken broth: forms the flavorful base, low sodium gives you control over saltiness
- Heavy cream: adds luscious creaminess, full fat makes the soup rich but you can substitute half and half
- Corn: provides a touch of natural sweetness, fresh is ideal but frozen or canned also work well
- Black beans: add fiber and earthiness, rinsed well to reduce sodium
- Red enchilada sauce: is the heart of the Tex-Mex flavor, pick a vibrant, quality brand for an authentic taste
- Ground cumin: warms the palate, fresh ground if possible for best aroma
- Chili powder: spices it up gently, look for blends without fillers
- Smoked paprika: adds a subtle smoky depth, an indispensable ingredient here
- Salt and pepper: to taste, seasoning as you go is crucial
- Shredded cheese: melts into creamy richness, cheddar or Mexican blend are both tasty options
- Fresh cilantro: brightens the finish, use fresh leaves for the best flavor
- Tortilla chips for serving: add satisfying crunch and contrast
Instructions
- Build the Flavor Base:
- Heat olive oil in a large pot over medium heat until shimmering. Add diced onion and cook for about five minutes stirring often until softened but not browned. This softening releases the onion’s natural sweetness, setting a foundation for flavor. Stir in minced garlic and cook for one more minute until fragrant. Avoid burning the garlic by watching closely.
- Combine Ingredients:
- Add shredded chicken, chicken broth, heavy cream, corn, black beans, and red enchilada sauce to the pot. Stir everything together to combine well. This melds the creamy and hearty ingredients with the spicy tomato sauce.
- Season and Simmer:
- Sprinkle in ground cumin, chili powder, smoked paprika, salt, and pepper. Stir to distribute the spices evenly. Bring the mixture to a gentle simmer and cook uncovered for 15 to 20 minutes. Stir occasionally to prevent sticking and allow the flavors to marry. The soup should thicken slightly.
- Finish and Serve:
- Remove the pot from heat and immediately stir in shredded cheese until melted and creamy. This final step smooths out the soup and adds richness. Serve the soup hot, topped with fresh chopped cilantro and alongside crunchy tortilla chips for contrast.
My favorite part of this soup is the smoky paprika which gives it an extra layer of warmth. It reminds me of family gatherings where a warm bowl of this soup was a hug in a bowl for everyone at the table.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to four days. Reheat gently on the stove over low heat to prevent the cream from separating. You can add a splash of additional broth if the soup thickens too much during storage.
Ingredient Swaps
Feel free to swap chicken breast for shredded rotisserie chicken for an effortless shortcut. Use coconut milk instead of heavy cream for a dairy-free version with a subtle exotic twist. Black beans can be replaced by pinto beans or kidney beans if preferred. Fresh corn can be substituted with frozen or canned but fresh will add more brightness.
Serving Ideas
Serve this soup with a squeeze of fresh lime for added acidity which brightens the rich flavors. Top with diced avocado or a dollop of sour cream for a cooling contrast. Pair with warm corn tortillas or nachos for a complete Tex-Mex inspired meal.
Cultural Context
This recipe celebrates Mexican and Southwestern US influences, where enchilada sauce and spices like cumin and chili powder are staples. It’s a comfort food twist on the classic enchilada dish made portable and bowl-friendly, perfect for casual family dinners.
This recipe proves that simple ingredients combined thoughtfully can create a standout dish anyone can master.
Frequently Asked Recipe Questions
- → Can I use fresh corn instead of canned or frozen?
Yes, fresh corn works wonderfully and adds a sweet crunch. Simply cut kernels off the cob and add during simmering.
- → What cheese is best for melting in this dish?
Cheddar or a Mexican blend offer smooth melting and complement the spices with mild sharpness.
- → How can I adjust the spice level?
Modify chili powder and smoked paprika amounts to suit your taste; reducing them will lessen heat without losing flavor.
- → Is shredded cooked chicken preferable?
Yes, using pre-cooked shredded chicken speeds preparation and ensures tender bites throughout the dish.
- → What’s the best way to garnish for added freshness?
Chopped fresh cilantro and crunchy tortilla chips add a bright, fresh contrast and texture to the creamy base.
- → Can this be prepared in a slow cooker?
Yes, combine all ingredients except cheese and cilantro, cook on low for 3-4 hours, then stir in cheese just before serving.