Creamy Chicken Enchilada Soup you can whip up in about 20 minutes! 🥣🧀
Ingredients (Serves 4–6)
2 cups cooked chicken, shredded (rotisserie works great!)
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 can (10 oz) red enchilada sauce
1 can (14.5 oz) diced tomatoes (with juice)
2 cups chicken broth
1 cup corn kernels (fresh, canned, or frozen)
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon paprika
Salt & pepper to taste
1 cup shredded cheddar or Mexican blend cheese
1/2 cup sour cream (optional, for extra creaminess)
Fresh cilantro, for garnish
Tortilla chips or strips, for serving
Instructions
Sauté aromatics
In a large pot, heat olive oil over medium heat. Add diced onion and sauté for 2–3 minutes until softened. Add garlic and cook 30 seconds more until fragrant.
Build the soup base
Stir in enchilada sauce, diced tomatoes (with juice), and chicken broth. Mix well.
Season & add chicken
Add chili powder, cumin, paprika, salt, and pepper. Stir in shredded chicken and corn. Bring to a simmer for 5–7 minutes to heat through.
Add the creaminess
Lower the heat and stir in shredded cheese until melted. If you want extra creaminess, add sour cream and stir until smooth.
Serve
Ladle into bowls, garnish with fresh cilantro, and top with tortilla chips or strips for crunch.
✅ Tips:
Use rotisserie chicken for a super quick version.
Adjust spice with extra chili powder or a dash of hot sauce.
Leftovers keep well in the fridge for 2–3 days and taste even better the next day!
