Description
This Chicken Enchilada Soup is a deliciously creamy and comforting bowl of Mexican-inspired flavors. Packed with shredded chicken, black beans, corn, and a blend of spices, it’s topped with melted cheddar and Monterey Jack cheeses for a rich finish. Perfect for a quick weeknight meal, this soup combines the bold taste of enchilada sauce with fresh lime juice and optional crunchy toppings like tortilla strips and avocado for added texture and freshness.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (10 oz) can red enchilada sauce
- 1 (14.5 oz) can diced tomatoes, with juices
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- 3 cups chicken broth
- 2 cups cooked shredded chicken
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup heavy cream or half-and-half
- Juice of 1 lime
Optional Toppings
- Avocado
- Tortilla strips
- Cilantro
- Sour cream
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 3 to 4 minutes until softened and translucent. Then stir in the minced garlic along with the ground cumin, chili powder, smoked paprika, salt, and black pepper. Cook for an additional minute until fragrant.
- Add Liquids and Vegetables: Pour in the red enchilada sauce, diced tomatoes with their juices, drained black beans, corn kernels, and chicken broth. Stir to combine all ingredients thoroughly and bring the mixture to a boil.
- Simmer the Soup: Reduce the heat to low and let the soup simmer gently for 10 to 15 minutes, allowing the flavors to meld together and the soup to thicken slightly.
- Add Chicken and Cheese: Stir in the cooked shredded chicken, shredded cheddar cheese, shredded Monterey Jack cheese, and heavy cream or half-and-half. Continue stirring until the cheeses melt completely and the soup takes on a creamy consistency.
- Finish and Serve: Squeeze fresh lime juice into the soup, taste and adjust seasoning as needed. Let the soup simmer for another 5 minutes to warm through. Serve hot with your choice of optional toppings such as diced avocado, crunchy tortilla strips, fresh cilantro, and sour cream.
Notes
- For extra heat, add a diced jalapeño along with the onion or substitute the enchilada sauce with a hot variety.
- This soup can be prepared in a slow cooker by combining all ingredients except the cheese and cream and cooking on low for 6 to 7 hours; stir in cheese and cream before serving.
- Use fresh or frozen corn kernels as a convenient alternative to canned corn.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop or microwave.
