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Rich Creamy Chicken Enchilada Soup

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  • Author: Penny Smith
  • Total Time: 40 minutes
  • Yield: 6 servings 1x

Description

This Rich Creamy Chicken Enchilada Soup is the perfect comfort meal for any cozy evening. Packed with tender chicken, beans, corn, and a velvety blend of cheeses and spices, it brings all the flavors of classic enchiladas into a warm, hearty soup. Easy to make and perfect for family dinners, this soup is both satisfying and versatile, allowing you to customize it with your favorite toppings.

Ingredients

Scale

  • 2 tablespoons olive oil

  • 1 medium onion, finely diced

  • 3 cloves garlic, minced

  • 1 red bell pepper, diced

  • 1 can (15 ounces) black beans, drained and rinsed

  • 1 can (15 ounces) sweet corn, drained

  • 1 can (10 ounces) diced tomatoes with green chiles

  • 3 cups cooked and shredded chicken breast

  • 4 cups low-sodium chicken broth

  • 1 can (10 ounces) red enchilada sauce

  • 1 teaspoon ground cumin

  • 1 teaspoon chili powder

  • 1 teaspoon smoked paprika

  • 1 teaspoon salt, plus more to taste

  • 1/2 teaspoon black pepper

  • 4 ounces cream cheese, softened

  • 1 cup shredded cheddar cheese

  • 1/2 cup heavy cream or half-and-half

Optional Toppings

  • Chopped fresh cilantro

  • Sliced avocado

  • Crushed tortilla chips

  • Lime wedges

  • Sour cream

  • Extra shredded cheese

  • Diced green onions or jalapeños

Instructions

  • Heat the olive oil in a large pot or Dutch oven over medium heat.

  • Add the diced onion and bell pepper, sautéing for 4–5 minutes until softened.

  • Stir in the garlic and cook for 1 minute until fragrant.

  • Add the shredded chicken, black beans, corn, and diced tomatoes with green chiles.

  • Pour in the chicken broth and enchilada sauce, stirring to combine.

  • Add cumin, chili powder, smoked paprika, salt, and black pepper.

  • Bring the mixture to a gentle boil, then reduce heat to low and simmer for 15–20 minutes to allow flavors to blend.

  • Add the cream cheese, stirring until melted and fully incorporated into the soup.

  • Stir in the shredded cheddar cheese and let it melt into the broth.

  • Pour in the heavy cream and let the soup gently heat through, avoiding boiling once dairy is added.

  • Taste and adjust seasonings as needed.

  • Serve hot with your favorite toppings.

Notes

  • Use softened cream cheese so it melts smoothly.

  • Adjust the broth if the soup seems too thick.

  • Simmer gently after adding dairy to prevent curdling.

  • Toppings can be customized for extra flavor and texture.

  • Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes

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Find it online: https://www.pennycooking.com/rich-creamy-chicken-enchilada-soup/