Description
This Creamy Chicken Enchilada Soup is a flavorful, comforting dish packed with tender shredded chicken, fire-roasted tomatoes, black beans, corn, and a blend of cheeses. Seasoned with classic Mexican spices and slow-simmered to meld all the vibrant flavors, it makes for a perfect hearty meal that is easy to prepare and sure to please a crowd.
Ingredients
Units
Scale
Soup Base
- 1 tbsp avocado oil
- 1 tbsp butter
- 1 yellow onion, diced
- 1/4 green bell pepper, diced
- 1 jalapeno, diced (optional for extra spice)
Seasonings
- 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
Main Ingredients
- 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 recommended)
Cheeses
- 6 oz queso blanco Velveeta or softened cream cheese as substitute
- 4 oz shredded sharp cheddar cheese
- 4 oz shredded pepper jack cheese
Garnishes & Toppings (Optional)
- Fresh cilantro
- Extra shredded cheese
- Tortilla strips
- Jalapenos
- Sour cream
- Hot sauce
Instructions
- Heat fats: Begin by heating the avocado oil and butter in a large stockpot 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 until the vegetables are tender and fragrant.
- Add spices: Season the mixture with cumin, chili powder, black pepper, taco seasoning, and optional Cajun seasoning. Stir well and cook for about 1 minute to bloom the spices.
- Add garlic: Stir in the minced garlic and cook for another minute, stirring constantly to avoid burning.
- Add main ingredients: Pour in the fire-roasted diced tomatoes, diced green chilies, black beans, corn, red enchilada sauce, and chicken broth. Mix well to combine.
- Add chicken: Stir in the cooked shredded chicken to the soup base.
- Simmer: Bring the mixture to a rolling boil over medium-high heat, then reduce heat to low. Cover the pot and let simmer for 15 minutes to meld flavors.
- Melt cheeses: Turn heat to low and add the Velveeta, sharp cheddar, and pepper jack cheeses. Stir constantly until cheese is fully melted and soup is creamy.
- Season and serve: Taste and adjust seasoning if needed. Serve hot with optional toppings like fresh cilantro, extra cheese, tortilla strips, jalapenos, sour cream, or hot sauce.
Notes
- Use rotisserie chicken for quick prep and added flavor.
- For a dairy-free option, substitute Velveeta and cheeses with dairy-free cheese alternatives.
- Adjust spiciness by omitting jalapeños or Cajun seasoning if preferred mild.
- Leftovers store well and flavors improve after a day.
- Serve with tortilla chips or warm tortillas for a full meal.
Nutrition
- Serving Size: 1 cup
- Calories: 270 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 55 mg
