Description
A rich, comforting Creamy Chicken Enchilada Soup made with tender shredded chicken, creamy broth, smoky spices, corn, black beans, and melty cheese. A cozy, flavor-packed meal perfect for busy weeknights.
Ingredients
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1 tablespoon olive oil
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1 medium onion, diced
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3 cloves garlic, minced
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1 pound cooked chicken breast, shredded
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2 cups chicken broth
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1 cup heavy cream
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1 cup corn (fresh, frozen, or canned)
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2 cups black beans, drained and rinsed
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1 can (10 oz) red enchilada sauce
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1 teaspoon ground cumin
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1 teaspoon chili powder
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1 teaspoon smoked paprika
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Salt, to taste
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Pepper, to taste
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1 cup shredded cheese (cheddar or Mexican blend)
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Fresh cilantro, chopped (for garnish)
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Tortilla chips (for serving)
Instructions
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Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and sauté for about 5 minutes, until softened.
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Stir in the minced garlic and cook for 1 minute until fragrant.
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Add shredded chicken, chicken broth, heavy cream, corn, black beans, and enchilada sauce. Stir well.
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Season with cumin, chili powder, smoked paprika, salt, and pepper. Bring to a simmer and cook for 15–20 minutes, stirring occasionally.
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Remove from heat and stir in shredded cheese until melted and creamy.
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Serve warm with fresh cilantro and tortilla chips.
Notes
Rotisserie chicken works perfectly for quick prep.
Add jalapeños or hot sauce for extra heat.
Soup thickens as it cools—add extra broth if reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 420 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 26 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 115 mg