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Southern Dishes

Chicken Enchilada Soup Flavorful and Easy Recipe

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- 2 tablespoons olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 1 bell pepper, diced - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1/2 teaspoon smoked paprika - 4 cups chicken broth - 2 cups cooked chicken, shredded - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) corn, drained - 1 can (10 oz) red enchilada sauce The base of Chicken Enchilada Soup starts with olive oil, onion, and garlic. I love using olive oil for its rich flavor. Next, I add diced onion and minced garlic to create a tasty aroma. I sauté these for a few minutes until the onion turns soft and clear. Next come the spices. I always use ground cumin, chili powder, and smoked paprika. These give the soup depth and warmth. The spices need a minute to toast in the pot. This step really brings out their flavors. Then, I add four cups of chicken broth. It makes the soup hearty and fills it with flavor. I also include shredded chicken. I prefer using cooked chicken for ease. Black beans and corn add protein and sweetness. Finally, I mix in red enchilada sauce for that classic taste. - 1 cup heavy cream - Fresh cilantro, chopped - Fresh avocado, diced - Monterey Jack or Cheddar cheese, shredded - Tortilla chips The soup is perfect on its own, but toppings make it even better. I stir in heavy cream for richness. It makes the soup creamy and smooth. Fresh cilantro adds a burst of color and flavor. I love the bright taste it brings. Diced avocado adds creaminess and texture. You can use Monterey Jack or Cheddar cheese for a cheesy finish. Both melt well and enhance the soup’s taste. For crunch, serve with tortilla chips. They offer a nice contrast to the soup's smoothness. I always keep extra chips on the side for dipping. {{ingredient_image_1}} First, heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 diced onion and sauté it for 3-5 minutes. The onion should become soft and clear. Next, add 3 minced garlic cloves and 1 diced bell pepper. Keep sautéing for another 2-3 minutes until you smell the garlic. This mix gives your soup a great start. Now, stir in 1 teaspoon of ground cumin, 1 teaspoon of chili powder, and 1/2 teaspoon of smoked paprika. Cook this for about 1 minute. This step toasts the spices and brings out their best flavors. Once your base is ready, pour in 4 cups of chicken broth. Then add 2 cups of shredded chicken, 1 can of black beans, 1 can of corn, and 1 can of red enchilada sauce. Stir well to mix all these ingredients together. Bring the soup to a gentle simmer. Let it cook for 15-20 minutes. This time allows all the flavors to blend and grow richer. After simmering, lower the heat and stir in 1 cup of heavy cream. This adds a creamy texture to the soup. Taste and add salt and pepper as needed. Warm the soup for another 5 minutes but do not let it boil. Serve the soup in bowls. Top it with diced avocado, shredded cheese, and fresh cilantro. Don’t forget a handful of tortilla chips on the side for a crunchy treat! To get the best taste, toasting spices is key. When you toast spices like cumin, chili powder, and smoked paprika, you unlock their full flavor. Heat them in the pot for a minute before adding other ingredients. This small step makes a big difference. Using homemade chicken broth gives richer flavor. If you don’t have time, store-bought broth works too. Look for low-sodium options to control salt levels. Either way, a good broth adds depth to your soup. You might want your soup thicker or thinner. To thicken it, mash some black beans with a fork. This adds creaminess without extra calories. For a thinner soup, add more chicken broth until you reach your desired consistency. Want more heat? You can add diced jalapeños or a pinch of cayenne pepper. Start with a little, then taste it. You can always add more, but it’s hard to take spice away! For a great look, serve the soup in rustic bowls. Use wide bowls so you can add plenty of toppings. A sprinkle of fresh cilantro on top adds color. Toppings make your dish pop! Add diced avocado and shredded cheese for creaminess. A handful of tortilla chips on the side gives a nice crunch. You could even serve lime wedges to squeeze on top. This adds a zesty kick that brightens the flavor. Pro Tips Use Homemade Chicken Broth: If you have the time, using homemade chicken broth will elevate the flavor of your soup significantly. Adjust Spice Level: Feel free to adjust the amount of chili powder and smoked paprika according to your heat preference. You can also add diced jalapeños for an extra kick! Make it a Meal: This soup can be served with a side salad or some crusty bread for a complete meal; it's hearty enough to satisfy! Garnish Creatively: In addition to avocado and cheese, try adding a dollop of sour cream or some sliced radishes for added texture and flavor. {{image_2}} You can make Chicken Enchilada Soup healthier by swapping some ingredients. One great change is to replace heavy cream with Greek yogurt or coconut milk. This keeps the soup creamy but cuts calories and adds more protein. Another way to boost nutrition is to add more vegetables. Consider tossing in diced zucchini, carrots, or spinach. These veggies add color and make the soup more filling without too many extra calories. If you want a different protein, try turkey instead of chicken. Ground turkey works well and keeps the soup light. For a plant-based option, use lentils or chickpeas. Both options offer good protein and a nice texture in the soup. To give your soup a unique twist, consider adding different spices or sauces. Try a splash of lime juice for brightness or a hint of chipotle for smokiness. Both will enhance the soup’s flavor profile. You can also switch up the beans. Instead of black beans, try pinto beans or white beans. Each type brings its own taste and texture, making the soup even more exciting. To keep your Chicken Enchilada Soup fresh, follow these easy steps: - Refrigerate: Allow the soup to cool to room temperature. Transfer it to an airtight container. Store it in the fridge for up to 3-4 days. - Freeze: For longer storage, pour the soup into a freezer-safe container. Leave some space at the top, as the soup will expand when frozen. It can last up to 3 months in the freezer. When it's time to enjoy your leftovers, here’s how to reheat without losing flavor: - Stovetop: Pour the soup into a pot and heat it over medium heat. Stir often to ensure even heating. - Microwave: Place the soup in a microwave-safe bowl. Cover it loosely and heat in short intervals, stirring in between. After storing, the soup may thicken. To adjust the consistency, add a splash of chicken broth or water while reheating. This keeps your soup creamy and delicious! Chicken enchilada soup is a warm, creamy dish packed with flavor. It blends chicken, beans, and corn in a rich broth. The soup gets its kick from spices like cumin and chili powder. Red enchilada sauce adds a bold taste, while heavy cream gives it a smooth texture. You can top it with fresh avocado, cheese, and crispy tortilla chips for extra crunch. Yes, you can make this soup ahead of time. Prepare the soup and let it cool down. Store it in an airtight container in the fridge for up to three days. When ready to eat, reheat it on the stove over low heat. You may need to add a splash of broth to regain its creamy texture. To add heat, use more chili powder or add diced jalapeños. You can also mix in hot sauce or crushed red pepper flakes. If you want a smoky flavor, try adding chipotle peppers in adobo sauce. Start with small amounts, and taste as you go to find your perfect spice level. Yes, this soup can be kid-friendly. To make it more appealing, reduce the spices or serve it without the toppings. Kids may enjoy it more with less heat. You can also let them add their own toppings, like cheese or avocado. This way, they can customize their bowl to their liking. This blog post shared all you need to make Chicken Enchilada Soup. We covered the key ingredients like olive oil, spices, chicken, and veggies. You learned step-by-step instructions for cooking the soup and tips to enhance its flavor. We also explored healthy alternatives and storage methods. In the end, this soup is versatile and easy to love. Get creative and adjust it to fit your taste. Enjoy making, sharing, and savoring this comforting dish!

WANT TO SAVE THIS RECIPE?

Craving a warm, hearty bowl of Chicken Enchilada Soup? You’ve come to the right place! In this post, I’ll share a flavorful and easy recipe that packs a punch. With simple ingredients like chicken, beans, and spices, you can whip up this delicious dish in no time. Plus, I’ll provide tips for customizing it to your taste. Let’s get cooking!

Why I Love This Recipe

  1. Comforting and Creamy: This soup is the ultimate comfort food, with its rich, creamy texture that warms you up from the inside out.
  2. Flavor-Packed: With a blend of spices like cumin and chili powder, each spoonful is bursting with flavor that excites the palate.
  3. Quick and Easy: Ready in just 40 minutes, this recipe is perfect for busy weeknights when you crave something delicious without spending hours in the kitchen.
  4. Customizable Toppings: From avocado to cheese to crunchy tortilla chips, you can personalize each bowl to suit your taste preferences.

Ingredients

Key Ingredients for Chicken Enchilada Soup

– 2 tablespoons olive oil

– 1 medium onion, diced

– 3 cloves garlic, minced

– 1 bell pepper, diced

– 1 teaspoon ground cumin

– 1 teaspoon chili powder

– 1/2 teaspoon smoked paprika

– 4 cups chicken broth

– 2 cups cooked chicken, shredded

– 1 can (15 oz) black beans, rinsed and drained

– 1 can (15 oz) corn, drained

– 1 can (10 oz) red enchilada sauce

The base of Chicken Enchilada Soup starts with olive oil, onion, and garlic. I love using olive oil for its rich flavor. Next, I add diced onion and minced garlic to create a tasty aroma. I sauté these for a few minutes until the onion turns soft and clear.

Next come the spices. I always use ground cumin, chili powder, and smoked paprika. These give the soup depth and warmth. The spices need a minute to toast in the pot. This step really brings out their flavors.

Then, I add four cups of chicken broth. It makes the soup hearty and fills it with flavor. I also include shredded chicken. I prefer using cooked chicken for ease. Black beans and corn add protein and sweetness. Finally, I mix in red enchilada sauce for that classic taste.

Toppings and Garnishes

– 1 cup heavy cream

– Fresh cilantro, chopped

– Fresh avocado, diced

– Monterey Jack or Cheddar cheese, shredded

– Tortilla chips

The soup is perfect on its own, but toppings make it even better. I stir in heavy cream for richness. It makes the soup creamy and smooth. Fresh cilantro adds a burst of color and flavor. I love the bright taste it brings.

Diced avocado adds creaminess and texture. You can use Monterey Jack or Cheddar cheese for a cheesy finish. Both melt well and enhance the soup’s taste.

For crunch, serve with tortilla chips. They offer a nice contrast to the soup’s smoothness. I always keep extra chips on the side for dipping.

Step-by-Step Instructions

Preparing the Base

First, heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 diced onion and sauté it for 3-5 minutes. The onion should become soft and clear. Next, add 3 minced garlic cloves and 1 diced bell pepper. Keep sautéing for another 2-3 minutes until you smell the garlic. This mix gives your soup a great start.

Now, stir in 1 teaspoon of ground cumin, 1 teaspoon of chili powder, and 1/2 teaspoon of smoked paprika. Cook this for about 1 minute. This step toasts the spices and brings out their best flavors.

Combining Ingredients

Once your base is ready, pour in 4 cups of chicken broth. Then add 2 cups of shredded chicken, 1 can of black beans, 1 can of corn, and 1 can of red enchilada sauce. Stir well to mix all these ingredients together.

Bring the soup to a gentle simmer. Let it cook for 15-20 minutes. This time allows all the flavors to blend and grow richer.

Finishing Touches

After simmering, lower the heat and stir in 1 cup of heavy cream. This adds a creamy texture to the soup. Taste and add salt and pepper as needed. Warm the soup for another 5 minutes but do not let it boil.

Serve the soup in bowls. Top it with diced avocado, shredded cheese, and fresh cilantro. Don’t forget a handful of tortilla chips on the side for a crunchy treat!

Tips & Tricks

How to Enhance Flavor

To get the best taste, toasting spices is key. When you toast spices like cumin, chili powder, and smoked paprika, you unlock their full flavor. Heat them in the pot for a minute before adding other ingredients. This small step makes a big difference.

Using homemade chicken broth gives richer flavor. If you don’t have time, store-bought broth works too. Look for low-sodium options to control salt levels. Either way, a good broth adds depth to your soup.

Cooking Adjustments

You might want your soup thicker or thinner. To thicken it, mash some black beans with a fork. This adds creaminess without extra calories. For a thinner soup, add more chicken broth until you reach your desired consistency.

Want more heat? You can add diced jalapeños or a pinch of cayenne pepper. Start with a little, then taste it. You can always add more, but it’s hard to take spice away!

Presentation Ideas

For a great look, serve the soup in rustic bowls. Use wide bowls so you can add plenty of toppings. A sprinkle of fresh cilantro on top adds color.

Toppings make your dish pop! Add diced avocado and shredded cheese for creaminess. A handful of tortilla chips on the side gives a nice crunch. You could even serve lime wedges to squeeze on top. This adds a zesty kick that brightens the flavor.

Pro Tips

  1. Use Homemade Chicken Broth: If you have the time, using homemade chicken broth will elevate the flavor of your soup significantly.
  2. Adjust Spice Level: Feel free to adjust the amount of chili powder and smoked paprika according to your heat preference. You can also add diced jalapeños for an extra kick!
  3. Make it a Meal: This soup can be served with a side salad or some crusty bread for a complete meal; it’s hearty enough to satisfy!
  4. Garnish Creatively: In addition to avocado and cheese, try adding a dollop of sour cream or some sliced radishes for added texture and flavor.

Variations

Healthier Alternatives

You can make Chicken Enchilada Soup healthier by swapping some ingredients. One great change is to replace heavy cream with Greek yogurt or coconut milk. This keeps the soup creamy but cuts calories and adds more protein.

Another way to boost nutrition is to add more vegetables. Consider tossing in diced zucchini, carrots, or spinach. These veggies add color and make the soup more filling without too many extra calories.

Protein Substitutes

If you want a different protein, try turkey instead of chicken. Ground turkey works well and keeps the soup light. For a plant-based option, use lentils or chickpeas. Both options offer good protein and a nice texture in the soup.

Flavor Twists

To give your soup a unique twist, consider adding different spices or sauces. Try a splash of lime juice for brightness or a hint of chipotle for smokiness. Both will enhance the soup’s flavor profile.

You can also switch up the beans. Instead of black beans, try pinto beans or white beans. Each type brings its own taste and texture, making the soup even more exciting.

Storage Info

How to Store Leftovers

To keep your Chicken Enchilada Soup fresh, follow these easy steps:

– Refrigerate: Allow the soup to cool to room temperature. Transfer it to an airtight container. Store it in the fridge for up to 3-4 days.

– Freeze: For longer storage, pour the soup into a freezer-safe container. Leave some space at the top, as the soup will expand when frozen. It can last up to 3 months in the freezer.

Reheating Guidelines

When it’s time to enjoy your leftovers, here’s how to reheat without losing flavor:

– Stovetop: Pour the soup into a pot and heat it over medium heat. Stir often to ensure even heating.

– Microwave: Place the soup in a microwave-safe bowl. Cover it loosely and heat in short intervals, stirring in between.

After storing, the soup may thicken. To adjust the consistency, add a splash of chicken broth or water while reheating. This keeps your soup creamy and delicious!

FAQs

What is Chicken Enchilada Soup?

Chicken enchilada soup is a warm, creamy dish packed with flavor. It blends chicken, beans, and corn in a rich broth. The soup gets its kick from spices like cumin and chili powder. Red enchilada sauce adds a bold taste, while heavy cream gives it a smooth texture. You can top it with fresh avocado, cheese, and crispy tortilla chips for extra crunch.

Can I make this soup in advance?

Yes, you can make this soup ahead of time. Prepare the soup and let it cool down. Store it in an airtight container in the fridge for up to three days. When ready to eat, reheat it on the stove over low heat. You may need to add a splash of broth to regain its creamy texture.

How can I make Chicken Enchilada Soup spicier?

To add heat, use more chili powder or add diced jalapeños. You can also mix in hot sauce or crushed red pepper flakes. If you want a smoky flavor, try adding chipotle peppers in adobo sauce. Start with small amounts, and taste as you go to find your perfect spice level.

Is this soup kid-friendly?

Yes, this soup can be kid-friendly. To make it more appealing, reduce the spices or serve it without the toppings. Kids may enjoy it more with less heat. You can also let them add their own toppings, like cheese or avocado. This way, they can customize their bowl to their liking.

This blog post shared all you need to make Chicken Enchilada Soup. We covered the key ingredients like olive oil, spices, chicken, and veggies. You learned step-by-step instructions for cooking the soup and tips to enhance its flavor. We also explored healthy alternatives and storage methods.

In the end, this soup is versatile and easy to love. Get creative and adjust it to fit your taste. Enjoy making, sharing, and savoring this comforting dis

- 2 tablespoons olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 1 bell pepper, diced - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1/2 teaspoon smoked paprika - 4 cups chicken broth - 2 cups cooked chicken, shredded - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) corn, drained - 1 can (10 oz) red enchilada sauce The base of Chicken Enchilada Soup starts with olive oil, onion, and garlic. I love using olive oil for its rich flavor. Next, I add diced onion and minced garlic to create a tasty aroma. I sauté these for a few minutes until the onion turns soft and clear. Next come the spices. I always use ground cumin, chili powder, and smoked paprika. These give the soup depth and warmth. The spices need a minute to toast in the pot. This step really brings out their flavors. Then, I add four cups of chicken broth. It makes the soup hearty and fills it with flavor. I also include shredded chicken. I prefer using cooked chicken for ease. Black beans and corn add protein and sweetness. Finally, I mix in red enchilada sauce for that classic taste. - 1 cup heavy cream - Fresh cilantro, chopped - Fresh avocado, diced - Monterey Jack or Cheddar cheese, shredded - Tortilla chips The soup is perfect on its own, but toppings make it even better. I stir in heavy cream for richness. It makes the soup creamy and smooth. Fresh cilantro adds a burst of color and flavor. I love the bright taste it brings. Diced avocado adds creaminess and texture. You can use Monterey Jack or Cheddar cheese for a cheesy finish. Both melt well and enhance the soup’s taste. For crunch, serve with tortilla chips. They offer a nice contrast to the soup's smoothness. I always keep extra chips on the side for dipping. {{ingredient_image_1}} First, heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 diced onion and sauté it for 3-5 minutes. The onion should become soft and clear. Next, add 3 minced garlic cloves and 1 diced bell pepper. Keep sautéing for another 2-3 minutes until you smell the garlic. This mix gives your soup a great start. Now, stir in 1 teaspoon of ground cumin, 1 teaspoon of chili powder, and 1/2 teaspoon of smoked paprika. Cook this for about 1 minute. This step toasts the spices and brings out their best flavors. Once your base is ready, pour in 4 cups of chicken broth. Then add 2 cups of shredded chicken, 1 can of black beans, 1 can of corn, and 1 can of red enchilada sauce. Stir well to mix all these ingredients together. Bring the soup to a gentle simmer. Let it cook for 15-20 minutes. This time allows all the flavors to blend and grow richer. After simmering, lower the heat and stir in 1 cup of heavy cream. This adds a creamy texture to the soup. Taste and add salt and pepper as needed. Warm the soup for another 5 minutes but do not let it boil. Serve the soup in bowls. Top it with diced avocado, shredded cheese, and fresh cilantro. Don’t forget a handful of tortilla chips on the side for a crunchy treat! To get the best taste, toasting spices is key. When you toast spices like cumin, chili powder, and smoked paprika, you unlock their full flavor. Heat them in the pot for a minute before adding other ingredients. This small step makes a big difference. Using homemade chicken broth gives richer flavor. If you don’t have time, store-bought broth works too. Look for low-sodium options to control salt levels. Either way, a good broth adds depth to your soup. You might want your soup thicker or thinner. To thicken it, mash some black beans with a fork. This adds creaminess without extra calories. For a thinner soup, add more chicken broth until you reach your desired consistency. Want more heat? You can add diced jalapeños or a pinch of cayenne pepper. Start with a little, then taste it. You can always add more, but it’s hard to take spice away! For a great look, serve the soup in rustic bowls. Use wide bowls so you can add plenty of toppings. A sprinkle of fresh cilantro on top adds color. Toppings make your dish pop! Add diced avocado and shredded cheese for creaminess. A handful of tortilla chips on the side gives a nice crunch. You could even serve lime wedges to squeeze on top. This adds a zesty kick that brightens the flavor. Pro Tips Use Homemade Chicken Broth: If you have the time, using homemade chicken broth will elevate the flavor of your soup significantly. Adjust Spice Level: Feel free to adjust the amount of chili powder and smoked paprika according to your heat preference. You can also add diced jalapeños for an extra kick! Make it a Meal: This soup can be served with a side salad or some crusty bread for a complete meal; it's hearty enough to satisfy! Garnish Creatively: In addition to avocado and cheese, try adding a dollop of sour cream or some sliced radishes for added texture and flavor. {{image_2}} You can make Chicken Enchilada Soup healthier by swapping some ingredients. One great change is to replace heavy cream with Greek yogurt or coconut milk. This keeps the soup creamy but cuts calories and adds more protein. Another way to boost nutrition is to add more vegetables. Consider tossing in diced zucchini, carrots, or spinach. These veggies add color and make the soup more filling without too many extra calories. If you want a different protein, try turkey instead of chicken. Ground turkey works well and keeps the soup light. For a plant-based option, use lentils or chickpeas. Both options offer good protein and a nice texture in the soup. To give your soup a unique twist, consider adding different spices or sauces. Try a splash of lime juice for brightness or a hint of chipotle for smokiness. Both will enhance the soup’s flavor profile. You can also switch up the beans. Instead of black beans, try pinto beans or white beans. Each type brings its own taste and texture, making the soup even more exciting. To keep your Chicken Enchilada Soup fresh, follow these easy steps: - Refrigerate: Allow the soup to cool to room temperature. Transfer it to an airtight container. Store it in the fridge for up to 3-4 days. - Freeze: For longer storage, pour the soup into a freezer-safe container. Leave some space at the top, as the soup will expand when frozen. It can last up to 3 months in the freezer. When it's time to enjoy your leftovers, here’s how to reheat without losing flavor: - Stovetop: Pour the soup into a pot and heat it over medium heat. Stir often to ensure even heating. - Microwave: Place the soup in a microwave-safe bowl. Cover it loosely and heat in short intervals, stirring in between. After storing, the soup may thicken. To adjust the consistency, add a splash of chicken broth or water while reheating. This keeps your soup creamy and delicious! Chicken enchilada soup is a warm, creamy dish packed with flavor. It blends chicken, beans, and corn in a rich broth. The soup gets its kick from spices like cumin and chili powder. Red enchilada sauce adds a bold taste, while heavy cream gives it a smooth texture. You can top it with fresh avocado, cheese, and crispy tortilla chips for extra crunch. Yes, you can make this soup ahead of time. Prepare the soup and let it cool down. Store it in an airtight container in the fridge for up to three days. When ready to eat, reheat it on the stove over low heat. You may need to add a splash of broth to regain its creamy texture. To add heat, use more chili powder or add diced jalapeños. You can also mix in hot sauce or crushed red pepper flakes. If you want a smoky flavor, try adding chipotle peppers in adobo sauce. Start with small amounts, and taste as you go to find your perfect spice level. Yes, this soup can be kid-friendly. To make it more appealing, reduce the spices or serve it without the toppings. Kids may enjoy it more with less heat. You can also let them add their own toppings, like cheese or avocado. This way, they can customize their bowl to their liking. This blog post shared all you need to make Chicken Enchilada Soup. We covered the key ingredients like olive oil, spices, chicken, and veggies. You learned step-by-step instructions for cooking the soup and tips to enhance its flavor. We also explored healthy alternatives and storage methods. In the end, this soup is versatile and easy to love. Get creative and adjust it to fit your taste. Enjoy making, sharing, and savoring this comforting dish!

Creamy Chicken Enchilada Soup

A rich and flavorful soup featuring chicken, beans, and spices, perfect for a cozy meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 350 kcal

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper diced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 0.5 teaspoon smoked paprika
  • 4 cups chicken broth
  • 2 cups cooked chicken, shredded
  • 1 can black beans, rinsed and drained
  • 1 can corn, drained
  • 1 can red enchilada sauce
  • 1 cup heavy cream
  • to taste salt and pepper
  • for garnish fresh cilantro, chopped
  • for serving tortilla chips
  • for topping fresh avocado, diced
  • for topping shredded cheese (Monterey Jack or Cheddar)

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-5 minutes until it becomes translucent.
  • Add the minced garlic and diced bell pepper; continue to sauté for another 2-3 minutes until fragrant.
  • Stir in the ground cumin, chili powder, and smoked paprika, cooking for an additional minute to toast the spices.
  • Pour in the chicken broth, followed by the shredded chicken, black beans, corn, and red enchilada sauce. Stir well to combine all the ingredients.
  • Bring the mixture to a simmer and let it cook for about 15-20 minutes, allowing the flavors to meld together.
  • Lower the heat and stir in the heavy cream, seasoning the soup with salt and pepper to taste. Allow to warm through for another 5 minutes without boiling.
  • Remove from heat and serve the soup in bowls, topped with diced avocado, shredded cheese, fresh cilantro, and a handful of tortilla chips for a delightful crunch.

Notes

Serve with lime wedges and extra tortilla chips for dipping.
Keyword chicken, creamy, easy, enchilada, soup

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