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Avocado slices are fanned out over the top of a bowl of soup along with crisp tortilla strips and cilantro leaves.

Creamy Chicken Enchilada Soup

Cassie Waltman
Make this Creamy Chicken Enchilada Soup, packed with beans, corn, and chicken in a flavorful hearty base, on the stovetop or in a crock pot.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Soup
Cuisine Mexican, Tex-Mex
Servings 6
Calories 417 kcal

Ingredients
  

  • 2 cloves garlic
  • 3 oz sharp cheddar
  • 3 corn tortillas (6-inch size)
  • 2 cups chicken breast (cooked and cubed or shredded)
  • ½ teaspoon kosher salt
  • 1 teaspoon onion powder
  • 1 teaspoon cumin (ground)
  • 1 teaspoon chili powder
  • ¼ teaspoon black pepper (ground)
  • ⅛ teaspoon cayenne pepper (ground)
  • 2 cups chicken stock
  • 8 oz tomato sauce
  • 19 oz red enchilada sauce
  • 2 oz cream cheese
  • 15 oz black beans (canned, drained and rinsed)
  • 15 oz corn (canned, drained)
  • lime wedges, tortilla strips, avocado chunks, sour cream, or cilantro (for toppings)

Instructions
 

  • Peel and roughly chop the garlic cloves. Shred the cheddar cheese. Roughly chop the tortillas. Cube or shred the cooked chicken.
  • Add the garlic, tortilla pieces, salt, onion powder, cumin, chili powder, black and cayenne pepper, stock, tomato sauce, and enchilada sauce to a large stock pot or Dutch oven.
  • Bring the mixture to a boil over high heat and then reduce the heat to a simmer. Cook for 20-25 minutes, until the tortillas are tender, stirring occasionally to prevent the tortillas from sticking.
  • Add the cream cheese and shredded cheddar and use an immersion blender to process the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth. Use a kitchen towel in place of the blender top to allow steam to escape if you use a standard blender.
  • Stir in the cooked chicken, black beans, and corn. Heat for 3-5 minutes on medium until all ingredients are warmed through. Serve with desired toppings.

Notes

To prepare in a slow cooker:
Add all of the ingredients *except* the chicken, beans, corn, and toppings to a slow cooker, add the lid, and cook for 4-6 hours on low.  Use an immersion blender to puree the soup until smooth.  Stir in the chicken, beans, and corn and replace the lid.  Allow the soup to heat for 10 more minutes and serve with desired toppings.

Nutrition facts are sometimes provided below and are calculated using an online calculator. With specific brands of ingredients and additions, omissions, or substitutions the nutrition facts may change. We encourage you to use your own nutrition facts calculator to obtain the most accurate nutrition facts for your meal.

Nutrition Facts

Calories: 417kcalCarbohydrates: 52gProtein: 28gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 58mgSodium: 1460mgPotassium: 857mgFiber: 11gSugar: 12gVitamin A: 1361IUVitamin C: 10mgCalcium: 159mgIron: 4mg
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