Description
This Creamy Chicken Enchilada Soup is a flavorful and comforting dish packed with shredded chicken, black beans, corn, and a blend of cheeses. Perfect for cozy dinners, it’s seasoned with classic enchilada spices and topped with optional garnishes for extra zest.
Ingredients
Units
Scale
Base Ingredients
- 1 tbsp Oil (avocado oil recommended)
- 1 tbsp Butter
- 1 Yellow Onion, diced
- 1/4 Green Bell Pepper, diced
- 1 Jalapeno, diced (optional, for extra spice)
Spices and Seasonings
- 1/2 tsp Cumin
- 1 tsp Chili Powder
- 1/2 tsp Black Pepper
- 1 tbsp Taco Seasoning
- A dash of Slap Ya Mama or any Cajun seasoning (optional for extra spice)
- 5 Garlic Cloves, minced
Soup Ingredients
- 14.5 oz Can of Fire Roasted Diced Tomatoes
- 4 oz Can of Diced Green Chilies
- 15 oz Can of Black Beans, rinsed and drained
- 15 oz Can of Corn, drained
- 10 oz Can of Red Enchilada Sauce
- 3 cups Chicken Broth
- 4 cups Cooked and Shredded Chicken (rotisserie recommended)
Cheese
- 6 oz Queso Blanco Velveeta or regular Velveeta (or substitute with softened cream cheese)
- 4 oz Shredded Sharp Cheddar Cheese
- 4 oz Shredded Pepper Jack Cheese
Garnishes (optional)
- Fresh Cilantro
- Extra Shredded Cheese
- Tortilla Strips
- Jalapenos
- Sour Cream
- Hot Sauce
Instructions
- Heat the fats: Begin by heating the oil and butter in a large stock pot over medium heat until melted and hot.
- Sauté vegetables: Add the diced onion, bell pepper, and jalapeño to the pot. Stir and cook for about 7 minutes, or until the vegetables are tender and fragrant.
- Add spices: Season with cumin, chili powder, black pepper, taco seasoning, and a dash of Cajun seasoning. Stir well and let the spices bloom for about 1 minute to release their flavors.
- Incorporate garlic: Add the minced garlic, cooking and stirring constantly for 1 minute to prevent burning.
- Add liquids and beans: Stir in fire-roasted diced tomatoes, diced green chilies, black beans, corn, enchilada sauce, and chicken broth. Mix well to combine all ingredients.
- Add chicken: Stir in the cooked shredded chicken until evenly incorporated.
- Simmer the soup: Bring the mixture to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and let simmer for 15 minutes to meld the flavors.
- Melt cheeses: Reduce heat to low and stir in the Velveeta, sharp cheddar, and pepper jack cheeses. Stir constantly until all cheese has melted smoothly.
- Final seasoning and serving: Taste and adjust seasoning if needed. Serve hot with optional toppings such as fresh cilantro, extra cheese, tortilla strips, jalapenos, sour cream, or hot sauce.
Notes
- If you prefer not to use Velveeta cheese, soften cream cheese as a creamy substitute.
- For extra spice, keep jalapeños and Cajun seasoning, or omit if you prefer milder soup.
- Rotisserie chicken works great for convenience, but poached or grilled chicken can also be used.
- Can be made ahead and reheated; soup thickens upon standing, add extra chicken broth to thin as needed.
- Serve with tortilla strips or warm tortillas on the side for a complete meal.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 55 mg
