Creamy Enchilada Soup
This creamy enchilada soup transforms bold Tex-Mex flavors into a smooth, rich, and cheesy dish. Packed with shredded chicken, black beans, and fire-roasted tomatoes, this one-pot soup delivers warmth, spice, and a velvety texture that makes every spoonful satisfying.
Equipment
- Large pot For cooking the soup
- Wooden Spoon For stirring and mixing ingredients
- Ladle For serving the soup
Ingredients
- 2 cups shredded chicken cooked
- 1 can fire-roasted tomatoes with juices
- 1 can black beans drained and rinsed
- 2 cups chicken broth low sodium preferred
- 1 cup enchilada sauce
- 1 small onion diced
- 2 cloves garlic minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 4 ounces cream cheese softened
- 1 cup shredded cheddar cheese or Mexican blend
- 1 tablespoon olive oil for sautéing
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onions and minced garlic, cooking until softened.
- Stir in chili powder, cumin, and smoked paprika, toasting for about 30 seconds until fragrant.
- Pour in fire-roasted tomatoes, enchilada sauce, and chicken broth. Stir well to combine.
- Add shredded chicken and black beans, then bring to a simmer. Let cook for about 15 minutes.
- Reduce heat to low and stir in softened cream cheese until fully melted and incorporated.
- Gradually add shredded cheese, stirring constantly until smooth and creamy.
- Ladle into bowls and serve with desired toppings like tortilla strips, avocado, or sour cream.
Notes
- For a thicker soup, add more shredded cheese or let it simmer uncovered for a few extra minutes.
- For extra spice, mix in diced jalapeños or a dash of hot sauce.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
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