Description

Creamy Chicken Enchilada Soup

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients

Scale

Base

4 tbsp olive oil
4 cups diced yellow onion
4 cups diced bell peppers (any color)
4 cups enchilada sauce (mild, medium, or spicy)
4 cups chicken broth
2 cans (14.5 oz each) fire-roasted diced tomatoes
2 cans (15 oz each) black beans, rinsed & drained
6 cups cooked, diced chicken
2 tsp kosher salt

Creamy Finish

16 oz heavy cream
2 cups shredded Colby-Jack cheese (freshly shredded recommended)

Optional Toppings

Sliced green onions
Crushed tortilla chips
Diced avocado
Sour cream or Greek yogurt
Fresh cilantro
Extra shredded cheese

Instructions

1. Sauté Aromatics

Heat olive oil in a large pot over medium heat.
Add onions and bell peppers + a pinch of salt.
Cook 5–6 minutes, until softened.

2. Build the Broth

Add enchilada sauce, chicken broth, tomatoes (with juices), and salt.
Stir and bring to a strong simmer over medium-high heat.

3. Add Beans & Chicken

Stir in black beans and diced cooked chicken.
Reduce heat to low, cover, and simmer 10–15 minutes.

4. Make It Creamy

Turn heat to the lowest setting.
Add heavy cream and shredded Colby-Jack cheese.
Stir gently 3–4 minutes until melted and smooth.
Do not boil after adding dairy.

5. Serve

Ladle into bowls and top with tortilla chips, avocado, sour cream, cilantro, cheese, or green onions.

Notes

For smoother melting, shred cheese from a block.
Add a cornstarch slurry (2 tbsp cornstarch + ¼ cup cold water) to thicken before adding dairy.
Freeze the soup before adding cream and cheese; add them after reheating.

Nutrition

Calories: 670 cal Per Serving