Description

This Creamy Chicken Enchilada Soup is a hearty and flavorful dish featuring tender shredded chicken, black beans, corn, and a blend of spices simmered in a rich enchilada sauce and melted cheese. Perfect for a comforting meal that combines the essence of enchiladas in a delicious soup form.

Ingredients

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Soup Base

1 tbsp Oil (avocado oil or any oil)
1 tbsp Butter
1 Yellow Onion, diced
1/4 Green Bell Pepper, diced
1 Jalapeno, diced (optional for extra spice)

Spices

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)

Aromatics and Canned Ingredients

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

Protein and Cheese

4 cups Cooked and Shredded Chicken (rotisserie chicken recommended)
6 oz Queso Blanco Velveeta or regular Velveeta (can substitute with softened cream cheese)
4 oz Shredded Sharp Cheddar Cheese
4 oz Shredded Pepper Jack Cheese

Garnishes and Toppings (Optional)

Fresh Cilantro
Extra shredded cheese
Tortilla strips
Jalapenos
Sour cream
Hot sauce

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Instructions

Heat fat and vegetables: Begin by heating the oil and butter in a large stock pot over medium heat until melted and hot. Add the diced onion, green bell pepper, and jalapeño. Cook while stirring occasionally for about 7 minutes or until the vegetables are tender and fragrant.
Add spices: Sprinkle in the cumin, chili powder, black pepper, taco seasoning, and a dash of Cajun seasoning if using. Stir well and allow the spices to cook and bloom for about 1 minute to release their flavors.
Sauté garlic: Add the minced garlic and cook for another 1 minute, stirring constantly to prevent it from burning and to bring out its aroma.
Add liquids and canned ingredients: Stir in the fire-roasted diced tomatoes, diced green chilies, black beans, corn, enchilada sauce, and chicken broth. Mix thoroughly to combine all ingredients well. Then stir in the cooked shredded chicken.
Simmer the soup: Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce heat to low, cover the pot with a lid, and let the soup simmer gently for 15 minutes to meld all the flavors together.
Add cheeses: Lower the heat to low and stir in the Velveeta, sharp cheddar, and pepper jack cheeses. Continue stirring constantly until all the cheese has melted and the soup is creamy and well blended.
Season and serve: Taste the soup and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro and any preferred toppings such as extra shredded cheese, tortilla strips, jalapeños, sour cream, or hot sauce.

Notes

Use rotisserie chicken for convenience and excellent flavor, but leftover cooked chicken works perfectly.
If you don’t like Velveeta, substitute with softened cream cheese for a creamy texture.
For extra heat, leave the jalapeño seeds in or add more diced jalapeños.
Leftover soup can be stored covered in the refrigerator for up to 3 days and reheated gently on the stovetop.
Use low-sodium chicken broth to control the overall saltiness of the soup.
Adding tortilla strips at serving adds great crunch and texture contrast.

Nutrition

Serving Size: 1 cup
Calories: 280 kcal
Sugar: 5 g
Sodium: 650 mg
Fat: 15 g
Saturated Fat: 8 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 5 g
Protein: 18 g
Cholesterol: 55 mg