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Creamy Chicken Enchilada Soup
Creamy Chicken Enchilada Soup
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Creamy chicken enchilada soup packed with Mexican flavors, spicy ancho chili powder, and loaded with chicken, corn, and beans. Perfect for a crowd and easy to make.
Ingredients:
  • For the soup
  • 1 medium white onion, halved and sliced
  • 1 clove garlic, thinly sliced
  • 1 tablespoon ancho chili powder
  • 2 teaspoons brown sugar
  • 1/2 teaspoon salt, plus more to taste
  • 2 (28-ounce) cans whole, peeled tomatoes with juice, preferably fire roasted
  • 4 ounces (about 1 heaping cup) Monterey jack cheese, shredded
  • 1 cup chicken stock
  • 1/2 cup heavy cream
  • 3 cups cooked chicken, shredded
  • 3 cups corn kernels, fresh or frozen (no need to defrost)
  • 1 (14.5-ounce) can black beans, rinsed and drained
  • For the crema
  • 1/4 cup sour cream
  • 1/4 cup heavy cream, or more as needed
  • For garnishing
  • Cilantro leaves
  • Thinly sliced jalapenos
  • Lime wedges
  • Crumbled cotija cheese (or feta)
  • Diced avocado
  • Warm corn tortillas
  • Diced white onion
  • Shredded Monterey jack cheese
Instructions:
  • In a large pot over medium heat, heat the oil. Add the onion and cook until soft and golden, about 5 to 7 minutes, stirring often. Stir in the garlic, chili powder, oregano, brown sugar, and salt. Cook for another minute, stirring constantly.
  • Combine tomatoes and cheese, stir well, and bring to a simmer. Use a potato masher or wooden spoon to break up tomatoes. Simmer uncovered for 10 minutes and stir in shredded cheese.
  • To achieve smoothness, transfer the soup to a blender. Secure the lid and cover with a towel. Blend on low for 30 seconds, then increase to medium-high for 1 minute until smooth. For convenience, blend in batches or use an immersion blender in the pot.
  • Combine the stock and cream in the pot: Return the soup to medium heat and add the stock, cream, chicken, corn, and beans. Simmer gently, stirring occasionally. Adjust seasoning with more salt to taste.
  • Prepare the crema by combining sour cream and milk in a small bowl until smooth, achieving a pourable consistency similar to thick cream.
  • Serve the soup by ladling it into bowls and drizzling each with homemade crema. Set up a garnish bar with various toppings for a personalized touch. Store leftover soup in the refrigerator for up to 3 days or freeze it in an airtight container for up to 3 months. Don't forget to leave us a star review if you enjoyed the recipe!

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