Creamy Chicken Enchilada Soup
A rich and comforting Creamy Chicken Enchilada Soup made with tender chicken, corn, black beans, and fire-roasted tomatoes simmered in a smooth, cheesy broth.
6 Servings
Ingredients
For the Soup:
- 1 tablespoon olive oil
- 1 medium white onion halved and thinly sliced
- 1 clove garlic thinly sliced
- 1 tablespoon ancho chile powder
- 1 teaspoon dried oregano
- 2 teaspoons brown sugar
- 1/2 teaspoon salt plus additional to taste
- 2 28-ounce cans whole peeled tomatoes with juice preferably fire-roasted
- 4 ounces approximately 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 Garnishing:
- 1/2 cup crema or a mixture of 1/4 cup sour cream and 1/4 cup heavy cream
- Fresh cilantro leaves
- Thinly sliced jalapeños
- Lime wedges
- Crumbled cotija cheese or feta cheese
- Diced avocado
- Warm corn tortillas
- Finely diced white onion
- Additional shredded Monterey Jack cheese
Instructions
Sauté the Aromatics:
- Heat olive oil in a large pot over medium heat. Add the sliced onion and cook for 5 to 7 minutes, stirring frequently, until softened and lightly golden. Stir in the garlic, ancho chile powder, oregano, brown sugar, and salt. Continue to cook for 1 minute, stirring constantly, until the spices release their aroma.
Simmer the Tomato Base:
- Add the fire-roasted tomatoes with their juices to the pot. Bring the mixture to a gentle simmer. Use a potato masher or wooden spoon to break down the tomatoes into smaller pieces. Allow the mixture to simmer uncovered for approximately 10 minutes to develop depth of flavor.
Incorporate the Cheese:
- Add the shredded Monterey Jack cheese to the tomato base and stir continuously until the cheese melts completely and the mixture becomes smooth and slightly thickened.
Blend the Soup:
- Carefully transfer the mixture into a blender, working in batches if necessary. Cover the blender lid with a folded kitchen towel to prevent splattering. Blend until smooth, beginning on low speed and gradually increasing to medium-high, for about 1 to 2 minutes. Alternatively, use an immersion blender to purée the soup directly in the pot until smooth and creamy.
Combine Remaining Ingredients:
- Return the blended mixture to the pot and set over medium heat. Stir in the chicken stock, heavy cream, shredded chicken, corn, and black beans. Allow the soup to come to a gentle simmer, stirring occasionally, until heated through and thickened slightly. Taste and adjust seasoning with additional salt if desired.
Garnish and Serve:
- Ladle the soup into individual serving bowls. Top each portion with a spoonful of crema and garnish as desired with cilantro leaves, jalapeño slices, lime wedges, crumbled cotija, diced avocado, or extra cheese. Serve warm alongside corn tortillas for dipping.
Notes
This Creamy Chicken Enchilada Soup can be made entirely gluten-free with minimal adjustments.
- Ensure that the chicken stock and ancho chile powder are certified gluten-free, as some brands may contain trace additives or thickeners.
- Use corn tortillas instead of flour tortillas for serving.
- All other ingredients in the recipe are naturally gluten-free.