Description
Get ready to dive into a bowl of bold, cheesy comfort with this Delicious Chicken Enchilada Soup! Whether you’re searching for quick dinner ideas, an easy recipe to warm you up, or a fun twist on classic comfort food, this soup delivers all that and more. Packed with tender shredded chicken, black beans, corn, and a rich, creamy enchilada-infused broth, this dish is a cozy fusion of Tex-Mex flavor and hearty home-cooked goodness. It’s the kind of meal that fills your kitchen with inviting aromas and keeps everyone coming back for seconds. Top it off with avocado, fresh cilantro, or crunchy tortilla strips for a customizable and irresistible meal — perfect for easy weeknight dinners or weekend family gatherings.
Ingredients
2 cups cooked shredded chicken
1 tablespoon olive oil
1/2 medium onion, diced
2 garlic cloves, minced
1 (10 oz) can enchilada sauce
1 (14.5 oz) can diced tomatoes with green chilies
1 (15 oz) can black beans, drained and rinsed
1 cup corn (frozen or canned)
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
Instructions
- Heat olive oil in a large soup pot over medium heat.
- Add diced onion and sauté for 3–4 minutes until softened.
- Stir in garlic and cook for 30 seconds until fragrant.
- Add enchilada sauce and diced tomatoes with chilies, stir and simmer for 1–2 minutes.
- Mix in shredded chicken, black beans, corn, and chicken broth.
- Season with cumin, smoked paprika, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 15–20 minutes.
- Stir in cream and shredded cheese until fully melted and creamy.
- Serve hot with desired toppings.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner