What’s the secret to flavorful enchiladas?

The layering of spices, enchilada sauce, and a creamy finish builds bold flavor without relying on heavy gadgets. The trick is simple: depth before richness, and a silky finish adds enchilada glow. The result feels cozy and effortless, perfect for weeknights.

Is chicken tortilla soup bad for cholesterol?

It can fit into a balanced diet with lean chicken and low-sodium broth. Mindful portions help, and this recipe uses lean ingredients. Trim fat by using light cream cheese or less cheese.

Can you use cream of chicken soup for enchiladas?

This recipe relies on real cream cheese for creaminess and depth. Using condensed cream of chicken soup would add more salt and industrial texture. Use the cream-cheese method or a lighter dairy option instead.

What spices give enchiladas the best flavor?

Ground cumin, chili powder, oregano, and smoked paprika give classic depth. Plus a pinch of cayenne or chipotle adds heat if you like. These flavors translate beautifully to Creamy Chicken Enchilada Soup.

Creamy Chicken Enchilada Soup: 3 Ultra Irresistible Flavor.

Description

Creamy Chicken Enchilada Soup: A cozy, flavor-packed bowl of comfort with tender chicken, beans, and bold Mexican spices in every spoonful.

Ingredients

Scale

1 tbsp olive oil
1 small onion, diced
2 garlic cloves, minced
2 cups cooked shredded chicken
1 tsp ground cumin
1 tsp chili powder
½ tsp smoked paprika
½ tsp dried oregano
1 can (10 oz) red enchilada sauce
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) sweet corn, drained
1 can (14.5 oz) diced tomatoes
2 cups low-sodium chicken broth
1 block (8 oz) cream cheese, cubed and softened
Salt and pepper, to taste
Optional toppings: chopped cilantro, tortilla strips, shredded cheese, sour cream, lime wedges

Instructions

Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 4–5 minutes.
Stir in garlic and cook for another 30 seconds.
Add shredded chicken, cumin, chili powder, paprika, and oregano. Stir to coat evenly.
Pour in enchilada sauce, black beans, corn, diced tomatoes, and chicken broth. Bring to a boil.
Reduce heat and let simmer for 15 minutes, allowing the flavors to combine.
Add cubed cream cheese and stir until completely melted and soup is creamy.
Season with salt and pepper to taste.
Serve hot with your favorite toppings.

Notes

For a lighter version, use light cream cheese or reduce amount.
Taste and adjust seasoning; chili powder heat may vary.
If you don’t have cream cheese, whisk in 1/4 cup sour cream at the end for extra creaminess.
To make it spicier, add a dash of hot sauce or jalapeño.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: Mexican-inspired

Nutrition

Serving Size: 1 bowl (about 1/4 pot)
Calories: 540
Sugar: 12 g
Sodium: 760 mg
Fat: 26 g
Saturated Fat: 12 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 37 g
Fiber: 5 g
Protein: 30 g
Cholesterol: 65 mg

Keywords: Creamy Chicken Enchilada Soup, enchilada soup, chicken tortilla soup, creamy soup, Mexican soup, comfort food, cream cheese soup, black beans, corn