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Bowl of creamy chicken enchilada soup topped with diced avocado, black beans, corn, sour cream, and fresh cilantro, served in a rustic white bowl on a light background.

Creamy Chicken Enchilada Soup

This Creamy Chicken Enchilada Soup is cozy, hearty, and packed with bold, comforting flavors — perfect for busy nights or chilly weather. Made with pantry staples and ready in under 30 minutes, it’s the ultimate weeknight dinner savior.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 bowls
Course: Soup
Cuisine: Mexican-Inspired
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 tbsp olive oil
  • 1 medium yellow onion chopped
  • 2 garlic cloves minced
  • 1 red bell pepper chopped
  • 1 green bell pepper chopped
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper optional
  • 4 cups chicken broth
  • 1 can diced tomatoes with green chilies 15 oz can
  • 1 can black beans rinsed and drained (15 oz can)
  • 1.5 cups frozen corn
  • 2 cups shredded cooked chicken
  • 1 cup heavy cream
  • salt and pepper to taste
Optional Toppings
  • shredded cheddar or pepper jack cheese for topping
  • fresh cilantro
  • lime wedges
  • crispy tortilla strips

Equipment

  • Large Soup Pot

Method
 

  1. Heat olive oil in a large soup pot over medium heat. Add chopped onions and cook until softened, about 4 minutes. Stir in garlic and chopped bell peppers. Cook for another 3 minutes.
  2. Add chili powder, cumin, smoked paprika, and cayenne pepper. Stir for 1 minute to toast the spices.
  3. Pour in chicken broth and diced tomatoes with green chilies. Stir to combine.
  4. Add black beans, frozen corn, and shredded chicken. Simmer gently for 10–15 minutes.
  5. Reduce heat to low. Stir in heavy cream and warm through without boiling.
  6. Season with salt and pepper to taste. Serve hot with optional toppings like cheese, cilantro, lime wedges, and tortilla strips.

Notes

Use rotisserie chicken for a quick shortcut. Adjust spice level with more cayenne or hot sauce. For a thicker soup, blend 1 cup before adding cream. Freeze before adding cream for best texture.