A delicious and creamy chicken enchilada soup inspired by Chili’s, perfect for a comforting meal.
Author:Sabrina Hermes
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Yield:6 servings 1x
Category:Soup
Method:Stovetop
Cuisine:Mexican
Diet:Gluten Free
Ingredients
Scale
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
4 cups chicken broth
1 (10-ounce) can red enchilada sauce
2 cups cooked chicken, shredded
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can corn, drained
1 cup diced tomatoes (fresh or canned)
1 cup heavy cream
1 cup shredded cheddar cheese
1/4 cup fresh cilantro, chopped (for garnish)
Tortilla chips (for serving)
Instructions
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
Add the cumin, chili powder, smoked paprika, salt, and black pepper. Stir to combine and cook for another minute to toast the spices.
Pour in the chicken broth and enchilada sauce, stirring well. Bring the mixture to a simmer.
Add the shredded chicken, black beans, corn, and diced tomatoes. Stir to combine and let the soup simmer for about 15 minutes, allowing the flavors to meld.
Reduce the heat to low and slowly stir in the heavy cream. Heat through without boiling.
Stir in the shredded cheddar cheese until melted and well incorporated.
Serve hot, garnished with fresh cilantro and tortilla chips on the side.
Notes
For a spicier kick, add diced jalapeños or a splash of hot sauce to the soup.
You can also substitute the chicken with shredded rotisserie chicken for a quicker option.
For a vegetarian version, replace the chicken with extra beans and use vegetable broth.