Delicious Chicken Enchilada Soup Recipe

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Imagine all the bold, comforting flavors of your favorite chicken enchiladas — now imagine them transformed into a warm, creamy bowl of soup. This Delicious Chicken Enchilada Soup is exactly that: a hearty, soul-satisfying meal that’s loaded with shredded chicken, melty cheese, vibrant veggies, and just the right amount of spice. It’s a dish that feels like a hug in every spoonful, and it’s perfect for cozy dinners, game nights, or whenever you need a little comfort food magic.

The beauty of this soup lies not just in its mouthwatering taste, but also in its simplicity. With easy-to-find ingredients and straightforward steps, it’s a weeknight winner that comes together with minimal effort but maximum flavor. Whether topped with creamy avocado, fresh cilantro, or a sprinkle of tortilla strips, every bowl is customizable to your liking. Let’s dive into the ingredients that bring this irresistible soup to life.

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Ingredients for this Delicious Chicken Enchilada Soup Recipe

• 2 cups cooked shredded chicken (rotisserie chicken works great)
• 1 tablespoon olive oil
• 1/2 medium onion, diced
• 2 garlic cloves, minced
• 1 (10 oz) can enchilada sauce (red or green)
• 1 (14.5 oz) can diced tomatoes with green chilies (Rotel)
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup frozen or canned corn
• 4 cups chicken broth
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 1/2 cup heavy cream or half-and-half
• 1 cup shredded Mexican cheese blend
• Optional toppings: diced avocado, chopped cilantro, diced tomato, tortilla strips, sour cream, lime wedges

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Step 1: Sauté the Aromatics

In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for 3–4 minutes until softened and translucent. Stir in the minced garlic and cook for another 30 seconds, just until fragrant.

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Step 2: Add the Flavor Base

Pour in the enchilada sauce and diced tomatoes with green chilies. Stir to combine with the onion and garlic mixture. Let this simmer for a minute or two to build flavor.

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Step 3: Build the Soup

Add the shredded chicken, black beans, corn, and chicken broth to the pot. Sprinkle in the cumin, smoked paprika, salt, and pepper. Stir everything together and bring the mixture to a gentle boil.

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Step 4: Simmer to Perfection

Reduce the heat and let the soup simmer uncovered for about 15–20 minutes. This gives all the ingredients time to meld and deepen in flavor.

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Step 5: Finish with Cream and Cheese

Lower the heat and stir in the heavy cream (or half-and-half), followed by the shredded Mexican cheese. Stir continuously until the cheese is completely melted and the soup becomes creamy and luscious.

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Step 6: Customize and Serve

Ladle the soup into bowls and top with your favorite garnishes — creamy avocado slices, fresh cilantro, diced tomatoes, crunchy tortilla strips, or a dollop of sour cream. Add a squeeze of lime for an extra burst of freshness!

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Estimated Nutrition (Per Serving – based on 6 servings)

• Calories: ~380
• Protein: 25g
• Fat: 21g
• Carbohydrates: 23g
• Fiber: 5g
• Sugar: 4g
• Cholesterol: 75mg
• Sodium: 900mg

Note: Nutrition may vary depending on specific ingredients and toppings used.

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Frequently Asked Questions

What’s the best chicken to use for this soup?

Rotisserie chicken is the easiest and most flavorful option, but any cooked shredded chicken works great — even leftovers!

Can I make this soup vegetarian?

Absolutely. Swap the chicken for extra beans or a plant-based meat substitute, and use vegetable broth instead of chicken broth.

Is this soup spicy?

It has a mild kick depending on the enchilada sauce and diced tomatoes used. For less heat, use mild versions or skip the chilies.

Can I use green enchilada sauce instead of red?

Yes! Green enchilada sauce gives it a tangier flavor profile, and both versions are delicious.

How do I thicken the soup if it’s too runny?

Let it simmer uncovered a bit longer or stir in extra shredded cheese or a small amount of cornstarch slurry.

Can I make it dairy-free?

Yes, omit the cream and cheese, and use dairy-free alternatives. It will still be tasty and satisfying.

What can I serve with chicken enchilada soup?

Cornbread, tortilla chips, or a fresh green salad make perfect sides.

Can I make it in a slow cooker?

Definitely! Sauté the onions and garlic first, then add everything to the slow cooker. Cook on low for 4–6 hours. Add cream and cheese at the end.

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