Creamy Chicken Enchilada Soup
Creamy Chicken Enchilada Soup: A Cozy Delight for Cold Days
Soup season is in full swing here in the Western part of Illinois. Today we had a snow storm that closed down schools and businesses across the area. So it was the perfect day to whip up one of my favorites, this Creamy Chicken Enchilada Soup! This soup is so easy to make that is has no business being so good! It’s simple enough for a weeknight dinner yet special enough for gatherings. Plus, it’s budget-friendly, making it a go-to in my kitchen during those chilly months. (And actually, I enjoy eating soup all year round, so anytime is a good time to make it!) Check out these other great soup recipes while you are here!
Creamy Italian Sausage and Gnocchi Soup
Creamy Chicken and Wild Rice Soup
Ingredients You Will Need:
- 1 tablespoon oil
- 1 tablespoon butter
- 1 diced onion
- ¼ diced red or green bell pepper
- 1 diced jalapeño (optional, for spice)
- ½ teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon black pepper
- 1 tablespoon taco seasoning
- A dash of “Slap Your Mama” seasoning (optional, for extra kick)
- 5 minced garlic cloves
- 1 can fire-roasted diced tomatoes (14.5 oz)
- 1 can diced green chilies (4 oz)
- 1 can black beans, drained and rinsed (15 oz)
- 1 can corn, drained (15 oz)
- 1 can enchilada sauce (10 oz)
- 3 cups chicken broth
- 4 cups shredded rotisserie chicken (or cooked chicken of your choice)
- 6 ounces queso Blanco Velveeta
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded pepper jack cheese
- Fresh cilantro, for garnish (optional)
- Extra shredded cheese, tortilla strips, jalapeños, and sour cream, for serving (all optional)
Directions:
At this point, introduce the canned ingredients. Stir in the fire-roasted diced tomatoes, diced green chilies, black beans, corn, enchilada sauce, and chicken broth. Mix everything together well to combine all the flavors. Then, fold in the shredded rotisserie chicken. Bring the mixture to a boil over medium-high heat, and once it reaches a rolling boil, reduce the heat to low. Cover the pot and let it simmer for about 15 minutes. This simmering process allows all the flavors to meld beautifully.
After 15 minutes, it’s time to make it creamy! Gradually stir in the queso Blanco Velveeta, followed by the shredded sharp cheddar and pepper jack cheese. Turn the heat to low and stir continuously until all the cheese is melted and the soup is thick and creamy. Season to taste if needed.
Finally, serve the soup hot, garnishing with fresh chopped cilantro, extra shredded cheese, crispy tortilla strips, sliced jalapeños, and a dollop of sour cream for a delightful finishing touch.
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
Creamy Chicken Enchilada Soup
Ingredients
- 1 tbsp Oil I used avocado oil, but any will do
- 1 tbsp Butter
- 1 Yellow Onion, Diced
- 1/4 Green Bell Pepper, diced
- 1 Jalapeno, diced Optional, for extra spice
- 1/2 tsp Cumin
- 1 tsp Chili Powder
- 1/2 tsp Black Pepper
- 1 tbsp Taco Seasoning
- A dash of Slap Ya Mama, or any cajun seasoning optional for extra spice
- 5 Garlic Cloves, minced
- 14.5 oz Can of Fire Roasted Diced Tomatoes
- 4 oz Can of Diced Chilies
- 15 oz Can of Black Beans, rinsed and drained
- 15 oz Can of Corn, drained
- 10 oz Can of Red Enchilada Sauce
- 3 Cup Chicken Broth
- 4 Cups Cooked and Shredded Chicken I used a rotisserie chicken
- 6 oz Queso Blanco Velveeta, or regular velveeta if you don't like velveeta, you can substitute with softened cream cheese
- 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 all optional for topping
Instructions
- Begin by heating the oil and butter in a large stock pot over medium heat.
- Once hot, add the diced onion, diced bell pepper, and jalapeño. Stir them together and cook for about seven minutes, or until the vegetables are tender and fragrant.
- Season the mixture with cumin, chili powder, black pepper, taco seasoning, and a dash of “Slap Your Mama”. . Stir well and allow the spices to bloom for about a minute.
- Add the minced garlic and cook for another minute, stirring constantly to prevent it from burning.
- Stir in the fire-roasted diced tomatoes, diced green chilies, black beans, corn, enchilada sauce, and chicken broth. Mix everything together well to combine all the flavors. Stir in the cooked chicken.
- Bring the mixture to a boil over medium-high heat, and once it reaches a rolling boil, reduce the heat to low. Cover the pot and let it simmer for about 15 minutes. This will allow the flavors to meld together.
- Turn the heat to low and stir in the cheeses. Stir constantly until all of the cheese is melted.
- Season to taste if needed. Serve with your favorite toppings and enjoy!
Really good! It took me a bit of head scratching until the 2×4 slapped me between the eyes that the “15 oz Can of Cron, drained” was corn (even though I read it in the instructions).
I made a big crock pot of this for a Sunday game day and it was the first item wiped out. Well done (even with my denseness).
Oh gosh, I am so sorry! I did not know that there was an error! I have fixed it now and I appreciate you letting me know. And thank you for leaving such a thoughtful review! Even with the “cron” error!