Description
This Creamy Chicken Enchilada Soup is a rich and flavorful dish bursting with tender chicken, black beans, corn, fire-roasted tomatoes, and a blend of Mexican-inspired spices. Melted Velveeta and sharp cheddar cheeses give it a creamy, comforting texture perfect for serving as a hearty lunch or dinner for eight.
Ingredients
Units
Scale
Base Ingredients
- 1 tbsp Avocado oil (or any oil)
- 1 tbsp Butter
- 1 Yellow onion, diced
- 1/4 Green bell pepper, diced
- 1 Jalapeno, diced (optional for extra spice)
- 5 Garlic cloves, minced
Spices and Seasonings
- 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)
Canned Ingredients
- 14.5 oz Can fire roasted diced tomatoes
- 4 oz Can diced green chilies
- 15 oz Can black beans, rinsed and drained
- 15 oz Can corn, drained
- 10 oz Can red enchilada sauce
Other Ingredients
- 3 cups Chicken broth
- 4 cups Cooked and shredded chicken (rotisserie recommended)
- 6 oz Queso Blanco Velveeta or regular Velveeta (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 for topping (all optional)
Instructions
- Heat fats: Begin by heating the oil and butter in a large stock pot over medium heat until melted and hot.
- Sauté vegetables: Add diced onion, green bell pepper, and jalapeño. Cook for about 7 minutes or until the vegetables are tender and fragrant, stirring occasionally.
- Add spices: Season the vegetables with cumin, chili powder, black pepper, taco seasoning, and a dash of Slap Ya Mama. Stir well and let the spices bloom for about one minute to enhance their flavors.
- Add garlic: Stir in the minced garlic and cook for another minute, stirring constantly to avoid burning.
- Add canned ingredients and broth: Mix in fire roasted diced tomatoes, diced green chilies, black beans, corn, enchilada sauce, and chicken broth. Stir everything together to fully combine the flavors.
- Add chicken and simmer: Stir in the cooked shredded chicken. Bring the soup to a rolling boil over medium-high heat, then reduce heat to low, cover the pot, and let it simmer for 15 minutes to meld the flavors.
- Melt cheese: Turn the heat to low and stir in the queso blanco Velveeta, sharp cheddar, and pepper jack cheeses. Stir constantly until all cheese is fully melted and incorporated.
- Adjust seasoning and serve: Taste and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro and optional toppings like extra shredded cheese, tortilla strips, jalapeños, sour cream, and hot sauce.
Notes
- If you don’t have Velveeta cheese, softened cream cheese works well as a substitute for creaminess.
- Use rotisserie chicken for convenience and great flavor, but cooked shredded chicken breast also works.
- Adjust jalapeño and Cajun seasoning amounts to customize spice level.
- Leftover soup stores well in the refrigerator for up to 4 days and reheats nicely.
- For a thicker soup, simmer uncovered during the last 5 minutes to reduce liquid.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 6 g
- Protein: 22 g
- Cholesterol: 60 mg
