Description
This English Chicken Enchilada Soup combines the bold flavors of enchilada sauce with shredded chicken, beans, corn, and creamy cheese for a hearty and comforting meal. Perfectly spiced with cumin, chili powder, and smoked paprika, this gluten-free soup simmers on the stovetop and is topped with your favorite garnishes for a delicious Mexican-inspired dish.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 pound cooked shredded chicken
- 1 (10 oz) can red enchilada sauce
- 1 (14.5 oz) can diced tomatoes (with juice)
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 4 cups low-sodium chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 ounces cream cheese, cubed
Optional Toppings
- Shredded cheddar cheese
- Sour cream
- Avocado
- Chopped cilantro
- Tortilla strips
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 3 to 4 minutes until softened and translucent. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Add Main Ingredients: Add the shredded chicken, red enchilada sauce, diced tomatoes with juice, black beans, corn, chicken broth, ground cumin, chili powder, smoked paprika, salt, and black pepper to the pot. Stir thoroughly to combine all the flavors.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 15 to 20 minutes. This allows the flavors to meld together beautifully.
- Melt the Cream Cheese: Stir in the cubed cream cheese and cook for an additional 5 minutes, stirring occasionally, until the cream cheese has fully melted and blended into the soup creating a creamy texture.
- Season and Serve: Taste the soup and adjust seasoning with additional salt or pepper if needed. Serve hot with your choice of optional toppings such as shredded cheddar cheese, sour cream, avocado, chopped cilantro, or crispy tortilla strips.
Notes
- Use rotisserie chicken for quicker preparation.
- For extra heat, add a diced jalapeño or a pinch of cayenne pepper during the sauté step.
- This soup freezes well; store in airtight containers for up to 3 months.
