Creamy Chicken Enchilada Soup 🌶️🥣

Heat the olive oil in a large pot over medium heat.

Add the chopped onion and sauté for 3-4 minutes until softened.

Stir in the minced garlic and cook for another 1 minute until fragrant.

Step 2: Build the Base

Add the shredded chicken, black beans, corn, enchilada sauce, and chicken broth to the pot.

Stir in the chili powder, cumin, and smoked paprika. Season with salt and pepper to taste.

Step 3: Simmer

Bring the soup to a gentle boil, then reduce the heat to low.

Let it simmer for 15-20 minutes to meld the flavors together.

Step 4: Add Creaminess

Stir in the heavy cream and shredded cheddar cheese, allowing the cheese to melt completely.

Adjust the seasoning as needed.

Step 5: Serve and Garnish

Ladle the soup into bowls.

Top with tortilla strips, a dollop of sour cream, avocado slices, fresh cilantro, or extra cheese for added indulgence.

Tips for the Perfect Soup:

Spice it up: Add diced jalapeños or a splash of hot sauce for extra heat.

Make it heartier: Stir in cooked rice or quinoa before serving.

Meal prep: This soup stores well in the fridge for up to 3 days or in the freezer for 2 months.

Why You’ll Love It:

This Creamy Chicken Enchilada Soup combines bold Mexican flavors with the comforting richness of a creamy base. It’s easy to make, incredibly satisfying, and customizable to suit your preferences.

Enjoy a bowl of this delicious soup and bring a fiesta of flavors to your dinner table! 🎉🌟