Easy Chicken Enchilada Soup Recipe
This easy recipes favorite is bold, creamy, and packed with Tex-Mex comfort in every spoonful.
Servings: 6 servings
Ingredients
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 4 garlic cloves, minced
- 1 1/2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- 4 cups chicken broth
- 1 (14.5 oz) can fire-roasted diced tomatoes
- 1 (10 oz) can red enchilada sauce
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 3 cups cooked, shredded chicken
- 1/2 cup heavy cream
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- Optional toppings: sour cream, tortilla strips, cilantro, lime wedges
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 3-4 minutes until softened.
- Stir in minced garlic and all the spices. Cook for 1 minute until fragrant.
- Pour in chicken broth, diced tomatoes, enchilada sauce, black beans, corn, and shredded chicken.
- Bring soup to a boil, then reduce heat and simmer uncovered for 15-20 minutes.
- Stir in heavy cream and shredded cheese. Cook for another 3-4 minutes, stirring occasionally, until cheese melts.
- Taste and season with salt and pepper. Serve hot with your favorite toppings.