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Creamy & Flavorful Chicken Enchilada Soup – A Comforting One-Pot Recipe!

Spicy and rich Chicken Enchilada Soup in a rustic bowl, garnished with jalapeños and sour cream.
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This Chicken Enchilada Soup is a rich, creamy, and flavor-packed dish that brings all the bold flavors of enchiladas into a hearty, comforting soup. Made with shredded chicken, enchilada sauce, and a perfect blend of spices, this one-pot meal is easy to prepare and perfect for busy weeknights. Whether cooked on the stovetop, in a slow cooker, or an Instant Pot, this soup will become a family favorite!

Ingredients

2 cups shredded cooked chicken (rotisserie or pre-cooked chicken works well)

2 cups chicken broth

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

1 (15 oz) can corn, drained

1 (10 oz) can red enchilada sauce

1 (14.5 oz) can diced tomatoes with green chilies

1 cup heavy cream or half-and-half

1 cup shredded cheddar or Mexican blend cheese

1 small onion, diced

2 cloves garlic, minced

Seasonings & Spices:

1 tsp chili powder

1 tsp cumin

½ tsp smoked paprika

½ tsp salt

¼ tsp black pepper

¼ tsp cayenne pepper (optional for extra heat)

Instructions

Stovetop Method:

Sauté Aromatics: In a large pot over medium heat, sauté the diced onion and minced garlic until soft and fragrant.

Combine Ingredients: Add the chicken broth, enchilada sauce, diced tomatoes, black beans, corn, and seasonings.

Simmer: Bring the soup to a gentle boil, then reduce the heat and let it simmer for 15 minutes.

Add Chicken & Cream: Stir in shredded chicken and heavy cream, cooking for another 5 minutes.

Melt the Cheese: Remove from heat and stir in the shredded cheese until fully melted and incorporated.

Serve: Ladle into bowls and top with your favorite toppings!

Slow Cooker Method:

Combine Ingredients: Add all ingredients (except cream and cheese) to the slow cooker.

Cook on Low: Let it cook on low for 6-8 hours or on high for 3-4 hours.

Finish with Cream & Cheese: Stir in the cream and cheese 15 minutes before serving.

Instant Pot Method:

Sauté: Use the sauté function to cook the onions and garlic.

Pressure Cook: Add all other ingredients (except cream and cheese) and cook on high pressure for 10 minutes.

Quick Release & Finish: Stir in the cream and cheese, then serve.

Notes

 

Adjust the spice level by adding more or less cayenne pepper.

Use Greek yogurt instead of heavy cream for a lighter option.

Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

Serve with tortilla chips, avocado slices, or a dollop of sour cream for extra flavor!

Nutrition

Keywords: Chicken Enchilada Soup

Find it online: https://mirayamsrecipe.com/chicken-enchilada-soup/