Description

This Creamy Chicken Enchilada Soup is a comforting and flavorful dish combining tender shredded chicken, fire-roasted vegetables, and a blend of cheeses simmered in spicy enchilada sauce. Perfect for a hearty lunch or dinner, it features a rich and smooth texture with a hint of spice, customizable with your favorite toppings.

Ingredients

Units Scale

Sauté Base

1 tbsp oil (avocado oil or any preferred oil)
1 tbsp butter
1 yellow onion, diced
1/4 cup green bell pepper, diced
1 jalapeno, diced (optional for extra spice)

Spices & 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)
5 garlic cloves, minced

Soup 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 chicken recommended)

Cheeses & Toppings

6 oz queso blanco Velveeta or regular Velveeta (softened cream cheese can be substituted)
4 oz shredded sharp cheddar cheese
4 oz shredded pepper jack cheese
Fresh cilantro for garnish (optional)
Extra shredded cheese, tortilla strips, jalapenos, sour cream, hot sauce for optional toppings

Cook Mode Prevent your screen from going dark

Instructions

Heat fats: Begin by heating the oil and butter together in a large stock pot over medium heat until melted and shimmering.
Sauté vegetables: Add the diced onion, green bell pepper, and jalapeno to the pot. Stir and cook for about 7 minutes until the vegetables are tender and fragrant.
Add spices: Season with cumin, chili powder, black pepper, taco seasoning, and a dash of Cajun seasoning if using. Stir well and allow the spices to bloom for about 1 minute.
Add garlic: Stir in the minced garlic and cook for an additional 1 minute, stirring constantly to prevent burning.
Combine main ingredients: Add the fire-roasted diced tomatoes, diced green chilies, black beans, corn, enchilada sauce, and chicken broth. Mix thoroughly to combine all flavors. Then stir in the cooked shredded chicken.
Simmer: Bring the soup to a rolling boil over medium-high heat. Reduce heat to low, cover the pot, and let it simmer gently for 15 minutes to meld flavors.
Melt cheese: Lower the heat and add all the cheeses. Stir continuously until all the cheese has melted and the soup is creamy.
Season and serve: Taste and adjust seasoning if necessary. Serve hot with your favorite toppings like extra cheese, tortilla strips, jalapenos, sour cream, or hot sauce, garnished with fresh cilantro if desired.

Notes

You can substitute Velveeta cheese with softened cream cheese for a different creamy texture.
Use rotisserie chicken for a quick and flavorful protein addition.
Adjust jalapeno quantity or omit based on your preferred spice level.
For a thicker soup, reduce the amount of chicken broth slightly or simmer uncovered for a few minutes.
Leftovers can be refrigerated up to 3 days and reheated gently on the stovetop.
This soup freezes well; thaw completely before reheating and stirring in additional cheese if desired.

Nutrition

Serving Size: 1 cup
Calories: 290 kcal
Sugar: 5 g
Sodium: 720 mg
Fat: 14 g
Saturated Fat: 7 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 5 g
Protein: 20 g
Cholesterol: 65 mg