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Extra Veggie Creamy Chicken Enchilada Soup

This hearty and creamy chicken enchilada soup is packed with extra vegetables for added nutrition and flavor. Perfect for a cozy dinner, it’s easy to prepare and can be enjoyed by the whole family.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course main dish
Cuisine Mexican
Servings 4 People
Calories 350 kcal

Equipment

  • 1 large pot or Dutch oven
  • 1 cutting board
  • 1 measuring cups and spoons
  • 1 wooden spoon or spatula
  • 1 whisk

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 medium red bell pepper, diced
  • 1 cup corn kernels frozen or fresh
  • 1 medium zucchini, diced
  • 1 cup diced tomatoes canned or fresh
  • 2 cups cooked shredded chicken
  • 4 cups chicken broth
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt adjust to taste
  • ¼ teaspoon black pepper adjust to taste
  • 1 can enchilada sauce (15 oz)
  • 1 cup heavy cream
  • 1 cup shredded cheese cheddar or Mexican blend
  • to taste fresh cilantro for garnish
  • to serve lime wedges for serving

Instructions
 

  • Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and garlic, cooking until softened and fragrant, about 3-4 minutes.
  • Stir in the red bell pepper, corn, and zucchini. Cook for another 5 minutes until the vegetables are slightly tender.
  • Add the diced tomatoes, shredded chicken, chicken broth, chili powder, cumin, smoked paprika, salt, and black pepper into the pot. Stir well to combine.
  • Bring the soup to a gentle boil, then reduce the heat and let it simmer for about 15 minutes, allowing the flavors to meld.
  • Stir in the enchilada sauce and heavy cream. Cook for an additional 5-10 minutes until heated through. Taste and adjust seasonings as needed.
  • Remove from heat and stir in half of the shredded cheese until melted and combined.
  • Serve the soup hot, garnished with fresh cilantro, a sprinkle of additional cheese, and lime wedges on the side.

Notes

You can customize this soup by adding other vegetables or beans as desired.
For a lighter version, you can use half-and-half instead of heavy cream.
Leftovers can be stored in the refrigerator for up to 3 days and can be reheated on the stove or in the microwave.