Restaurant Style Chicken Enchilada Soup Recipe
Restaurant Style Chicken Enchilada Soup Recipe is warm, rich and full of bold flavor. It tastes just like your favorite restaurant soup.
Ingredients
- Olive oil – 2 tablespoons
- Onion chopped – 1 medium
- Garlic minced – 3 cloves
- Cooked chicken shredded – 2 cups
- Red enchilada sauce – 2 cups
- Chicken broth – 4 cups
- Diced tomatoes – 1 can 14 oz
- Black beans drained – 1 can (15 oz)
- Corn kernels – 1 cup
- Cream cheese – 4 oz
- Heavy cream – ½ cup
- Chili powder – 1 teaspoon
- Cumin – 1 teaspoon
- Salt – 1 teaspoon
- Black pepper – ½ teaspoon
Instructions
Cook the onion
- Heat olive oil in a pot. Add onion. Cook until soft and light golden. Stir often.
Add garlic
- Add minced garlic. Cook for one minute. Do not burn it.
Add chicken
- Put shredded chicken into the pot. Stir well with onion and garlic.
Pour liquids
- Add enchilada sauce and chicken broth. Mix until everything blends nicely.
Add vegetables
- Add diced tomatoes, black beans, and corn. Stir gently.
Add spices
- Add chili powder, cumin, salt, and pepper. Mix well.
Simmer soup
- Let soup simmer on low heat for twenty minutes. Stir sometimes.
Make it creamy
- Add cream cheese and heavy cream. Stir until smooth and creamy.
Taste and adjust
- Taste soup. Add more salt or spice if needed.
Notes
- Use rotisserie chicken for fast prep.
- Full-fat cream cheese gives best texture.
- Simmer slowly for deeper flavor.
- Use good quality enchilada sauce.
- Stir often after adding dairy.