Description

This creamy chicken enchilada soup is a flavorful and hearty one-pot meal, packed with tender shredded chicken, black beans, corn, and a blend of spicy seasonings. Melted cheeses add a rich, creamy texture, making it perfect for a comforting dinner. Garnish with fresh cilantro and your favorite toppings for extra zest.

Ingredients

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Base Ingredients

1 tbsp Oil (avocado or any preferred)
1 tbsp Butter
1 Yellow Onion, diced
1/4 Green Bell Pepper, diced
1 Jalapeno, diced (optional for extra spice)

Spices & Seasonings

1/2 tsp Cumin
1 tsp Chili Powder
1/2 tsp Black Pepper
1 tbsp Taco Seasoning
Dash of Slap Ya Mama or any Cajun seasoning (optional)
5 Garlic Cloves, minced

Soup 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
3 cups Chicken Broth
4 cups Cooked and shredded chicken (rotisserie recommended)

Cheeses

6 oz Queso Blanco Velveeta or regular Velveeta (or softened cream cheese as substitute)
4 oz Shredded Sharp Cheddar Cheese
4 oz Shredded Pepper Jack Cheese

Optional Garnishes

Fresh Cilantro
Extra shredded cheese
Tortilla strips
Jalapenos
Sour cream
Hot sauce

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Instructions

Heat the fats: Begin by heating 1 tablespoon of oil and 1 tablespoon of butter in a large stock pot over medium heat until melted and hot.
Sauté vegetables: Add diced onion, diced bell pepper, and diced jalapeno (if using). Cook for about 7 minutes, stirring occasionally, until vegetables are tender and fragrant.
Add spices: Stir in cumin, chili powder, black pepper, taco seasoning, and a dash of Slap Ya Mama or Cajun seasoning if desired. Allow spices to bloom and release aromas for 1 minute while stirring.
Add garlic: Mix in minced garlic and cook for another minute, stirring constantly to avoid burning.
Add liquids and main ingredients: Stir in fire-roasted diced tomatoes, diced green chilies, black beans, corn, red enchilada sauce, and chicken broth. Combine thoroughly, then add the cooked shredded chicken.
Simmer soup: Bring the soup to a rolling boil over medium-high heat. Reduce heat to low, cover the pot, and let simmer for 15 minutes to develop flavors.
Melt cheeses: Reduce heat to low and stir in queso blanco Velveeta, shredded sharp cheddar, and shredded pepper jack cheese. Stir continuously until all cheese is fully melted and the soup is creamy.
Final seasoning and serve: Taste and adjust seasoning if needed. Serve hot with optional garnishes like fresh cilantro, extra cheese, tortilla strips, jalapenos, sour cream, or hot sauce.

Notes

For a spicier soup, add more jalapenos or cayenne pepper.
Substitute Velveeta with softened cream cheese for a different creamy texture.
Use rotisserie chicken for convenience and enhanced flavor.
The soup can be made ahead and reheated gently; cheese may need stirring to reincorporate.
Serve with fresh lime wedges to add a zesty brightness, if desired.
For a thicker soup, reduce the amount of chicken broth slightly or simmer uncovered for a few extra minutes.

Nutrition

Serving Size: 1 cup
Calories: 280 kcal
Sugar: 5 g
Sodium: 600 mg
Fat: 14 g
Saturated Fat: 7 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 5 g
Protein: 22 g
Cholesterol: 55 mg