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Creamy Chicken Enchilada Soup

Indulge in Creamy Chicken Enchilada Soup Flavorful and Easy to Make
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A rich and cozy creamy chicken enchilada soup filled with bold flavors, tender chicken, and a smooth broth, perfect for busy nights.

Ingredients

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  • 1 tablespoon olive oil or butter
  • 1 small onion, diced
  • 3 garlic cloves, minced
  • 1 jalapeño, seeded and minced (optional)
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 4 cups low-sodium chicken broth
  • 1 can (15 ounces) red enchilada sauce (mild or medium)
  • 1 can (4 ounces) diced green chiles
  • 1 can (15 ounces) black beans, drained and rinsed (optional)
  • 1 cup corn (frozen or canned, drained)
  • 2 cups cooked shredded chicken
  • 4 ounces cream cheese, softened and cubed, or 1 cup half-and-half/heavy cream
  • 1 tablespoon fresh lime juice
  • Salt and black pepper to taste
  • Fresh cilantro, chopped (for serving)
  • Toppings: shredded cheese, avocado, sour cream, tortilla strips, green onions

Instructions

  1. Warm oil in a large pot over medium heat. Sauté onion for 3–4 minutes until soft. Add garlic and jalapeño; cook for 30 seconds.
  2. Stir in chili powder, cumin, smoked paprika, and oregano; cook for 30 seconds until fragrant.
  3. Pour in chicken broth and enchilada sauce. Stir in green chiles, corn, and black beans.
  4. Stir in shredded chicken and bring to a gentle simmer.
  5. Reduce heat to low and stir in cream cheese until melted and smooth (or pour in cream/half-and-half).
  6. Add lime juice, then taste and add salt and pepper as needed.
  7. Simmer for 3–5 more minutes to meld flavors.
  8. Ladle into bowls and top with cheese, tortilla strips, avocado, sour cream, cilantro, and green onions.

Notes

Storage: Cool fully, then store in airtight containers for up to 4 days in the fridge, or freeze before adding dairy for up to 3 months.

Nutrition

Find it online: https://recipesunfolded.com/creamy-chicken-enchilada-soup/

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