Creamy Chicken Enchilada Soup Recipe
User Reviews
4.5
Creamy Chicken Enchilada Soup Recipe
Description
The Creamy Chicken Enchilada Soup Recipe begins by frying corn tortilla strips to crisp them, which adds a contrasting topping. Chicken breast pieces and diced onions are cooked until browned, forming a flavorful base. Cream cheese is pureed with enchilada sauce, cumin, and cayenne pepper, then combined with chicken broth to create a creamy, mildly spicy broth.
Black beans, corn kernels, and diced tomatoes with chilies add bulk and vegetable flavors to the soup, contributing mild sweetness and earthiness. Simmering melds the ingredients, producing a thick, creamy soup with layered savory and slightly spicy notes. The fried tortilla strips add a crisp texture on top.
Served garnished with sliced avocado and fresh cilantro leaves, this soup offers creamy mouthfeel with bursts of fresh coolness and layered texture. It can be enjoyed alone or with side dishes. The recipe suggests storing leftovers refrigerated for up to 4 days or freezing for 3 months, with reheating instructions to preserve texture and flavor.
Ingredients
- 5 corn tortillas cut into strips, small
- 3 teaspoons vegetable oil divided
- 1 pound chicken breast diced, boneless, skinless
- 1 yellow onion diced, small
- 8 ounces cream cheese softened, Greek style
- 3/4 cup enchilada sauce
- 1/4 teaspoon cumin ground
- 1/8 teaspoon cayenne pepper
- 3/4 cup chicken broth low sodium
- 1 14 ounce black beans drained and rinsed, low sodium, canned
- 1 14 ounce sweet corn kernels drained and rinsed, canned
- 1 10 ounce diced tomatoes such as Rotel brand, with chilies, canned
- avocado optional, sliced avocado and cilantro leaves for serving
- cilantro optional, sliced avocado and cilantro leaves for serving
Instructions
- Heat 1 teaspoon of vegetable oil in a 3-quart or larger Dutch oven or other heavy-bottomed pot over medium heat. Add the tortilla strips and fry until crispy, about 2 minutes. Remove with a slotted spoon and set aside.
- Add the remaining 2 teaspoons of oil to the pot and turn the heat to medium-high. Add the chicken pieces and diced onion; cook for 7-10 minutes until the chicken is browned and cooked through.
- Meanwhile, puree the cream cheese, enchilada sauce, cumin, and cayenne pepper in a small food processor (or beat using a hand mixer).
- Add the broth to the chicken pot, followed by the cream cheese mixture. Stir in the beans, corn, and diced tomatoes. Simmer over medium-low heat for 5-10 minutes, until warmed through.
- Serve topped with tortilla strips, cilantro, and avocado.
Notes
- Cool leftover soup fully before storing to maintain freshness and texture.
- Store in airtight containers in the refrigerator for up to 4 days or freeze for up to 3 months.
- Reheat thawed soup gently on the stovetop, stirring occasionally to prevent scorching.
- Microwave reheating can be used for individual servings with occasional stirring.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 460 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 460kcal | 23% |
| Carbohydrates | 45g | 15% |
| Protein | 29g | 58% |
| Fat | 19g | 29% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 87mg | 29% |
| Sodium | 637mg | 27% |
| Potassium | 867mg | 18% |
| Fiber | 10g | 40% |
| Sugar | 9g | 18% |
| Vitamin A | 847IU | 17% |
| Vitamin C | 9mg | 10% |
| Calcium | 102mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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