Description
This Creamy Chicken Enchilada Soup is a flavorful and comforting dish that combines tender shredded chicken, beans, corn, and a blend of Mexican spices in a rich, cheesy broth. Perfect for a hearty lunch or dinner, it’s easy to make and customizable with your favorite toppings.
Ingredients
Units
Scale
Main Ingredients
- 1 tbsp Oil (avocado oil or any cooking oil)
- 1 tbsp Butter
- 1 Yellow Onion, diced
- 1/4 Green Bell Pepper, diced
- 1 Jalapeno, diced (optional, for extra spice)
- 1/2 tsp Cumin
- 1 tsp Chili Powder
- 1/2 tsp Black Pepper
- 1 tbsp Taco Seasoning
- Dash of Slap Ya Mama or any Cajun seasoning (optional for extra spice)
- 5 Garlic Cloves, minced
- 14.5 oz Can Fire Roasted Diced Tomatoes
- 4 oz Can Diced Green Chilies
- 15 oz Can Black Beans, rinsed and drained
- 15 oz Can Corn, drained
- 10 oz Can Red Enchilada Sauce
- 3 cups Chicken Broth
- 4 cups Cooked and Shredded Chicken (rotisserie chicken recommended)
- 6 oz Queso Blanco Velveeta or regular Velveeta (or softened cream cheese as substitute)
- 4 oz Shredded Sharp Cheddar Cheese
- 4 oz Shredded Pepper Jack Cheese
- Fresh Cilantro for garnish (optional)
- Extra shredded cheese, tortilla strips, jalapenos, sour cream, hot sauce for topping (all optional)
Instructions
- Heat the fat: In a large stock pot, heat the oil and butter over medium heat until melted and hot.
- Sauté vegetables: Add diced onion, bell pepper, and jalapeno. Cook, stirring occasionally, for about 7 minutes until vegetables are tender and fragrant.
- Add spices: Sprinkle cumin, chili powder, black pepper, taco seasoning, and a dash of Cajun seasoning into the pot. Stir well and cook for 1 minute to bloom the spices.
- Cook garlic: Add minced garlic and stir constantly for 1 minute, ensuring garlic doesn’t burn.
- Add liquids and beans: Stir in fire roasted diced tomatoes, diced green chilies, black beans, corn, enchilada sauce, and chicken broth. Mix thoroughly.
- Add chicken and simmer: Add shredded chicken to the pot. Bring soup to a rolling boil over medium-high heat, then reduce heat to low. Cover and simmer for 15 minutes to meld flavors.
- Incorporate cheese: Turn heat to low and add Velveeta, shredded cheddar, and pepper jack cheese. Stir constantly until all cheeses have melted and soup is creamy.
- Season and serve: Taste and adjust seasoning if needed. Serve hot with your preferred toppings such as extra cheese, tortilla strips, jalapenos, sour cream, and hot sauce.
Notes
- Using rotisserie chicken speeds up prep time and adds great flavor.
- If you don’t like Velveeta, substitute with softened cream cheese for a creamy texture.
- Adjust the heat level by omitting jalapeno or Cajun seasoning if you prefer milder soup.
- For extra crunch, top with tortilla strips just before serving.
- Fresh cilantro adds a bright, fresh flavor as a garnish.
- This soup can be stored refrigerated for up to 4 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 75 mg
