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Creamy Chicken Enchilada Soup

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A rich, comforting weeknight dinner that combines the bold flavors of enchiladas with a velvety, creamy broth. This easy soup features tender chicken, black beans, corn, and is topped with crispy fried tortilla strips for the perfect texture contrast.

Ingredients

Scale
  • 2 cups cooked, shredded chicken (rotisserie recommended)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 4 cups chicken broth (low-sodium)
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 can (4 oz) diced green chilies
  • 1 cup corn (frozen or canned, drained)
  • 1 can (15 oz) black beans, rinsed and drained
  • 1/2 cup heavy cream
  • 4 oz cream cheese, softened
  • 1/4 cup sour cream
  • 4 small corn tortillas, cut into thin strips
  • Vegetable oil (for frying tortillas)
  • Salt (for sprinkling on tortillas)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent (3-4 minutes). Add minced garlic and cook for 30 seconds until fragrant.
  2. Add cumin, smoked paprika, chili powder, and salt to the pot. Stir constantly for 30-60 seconds to toast the spices.
  3. Pour in chicken broth, diced tomatoes, green chilies, corn, and black beans. Stir to combine and bring to a gentle boil.
  4. Reduce heat to low and simmer uncovered for 10 minutes to allow flavors to meld.
  5. Reduce heat to low. Add softened cream cheese and heavy cream. Stir gently and continuously until the cream cheese is melted and the soup is smooth. Do not let it boil vigorously.
  6. Stir in the shredded chicken and heat through for 2 minutes. Taste and adjust seasoning if needed. Stir in sour cream at the very end.
  7. While the soup simmers, heat 1/2 inch of oil in a small skillet over medium heat. Fry tortilla strips in batches until golden brown and crispy (1-2 minutes). Remove with a slotted spoon and drain on paper towels. Sprinkle with salt.
  8. Ladle hot soup into bowls and top generously with crispy tortilla strips. Garnish with extra sour cream, cilantro, or avocado if desired.

Notes

For a vegetarian version, swap chicken for extra beans or roasted cauliflower. To bake tortilla strips instead of frying, toss with oil and salt and bake at 400°F for 5-7 minutes. If freezing, omit cream cheese and sour cream before freezing; add fresh upon reheating to maintain texture.

Nutrition

Keywords: creamy chicken enchilada soup, easy soup recipe, weeknight dinner, comfort food, rotisserie chicken recipes, Mexican soup, creamy soup

Find it online: https://bakebeam.com/creamy-chicken-enchilada-soup-best-easy-recipe/