Creamy Enchilada Soup

soup in a dish

Creamy Enchilada Soup is a complete and nutritious meal that will leave you feeling full and energised. With simple ingredients and easy instructions, this soup is easy to prepare, making it a great option for busy weeknights or lazy weekends.


  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 can (14 oz) black beans, drained and rinsed
  • 1 can (14 oz) diced tomatoes
  • 1 can (4 oz) diced green chillies
  • 4 cups chicken or vegetable broth
  • 1 cup corn kernels (fresh, canned, or frozen)
  • 1 teaspoon ground cumin
  • 1 teaspoon chilli powder
  • 1/2 teaspoon smoked paprika
  • salt and pepper to taste
  • 1/2 cup heavy cream or coconut milk
  • 1 cup shredded cooked chicken (optional)
  • fresh cilantro, avocado slices, shredded cheese, and tortilla strips for garnish

Method of making:

Heat the olive oil in a large pot. Add the diced onion and cook until softened, about 5 minutes.

Add the minced garlic, diced bell peppers, black beans, diced tomatoes, diced green chilies, chicken or vegetable broth, corn kernels, ground cumin, chilli powder, smoked paprika, salt, and pepper to the pot. Stir to combine.

Bring the soup to a simmer and cook for 20-25 minutes, stirring occasionally, until the vegetables are tender, and the flavours have melded together.

Use an immersion blender to blend the soup until smooth and creamy. Alternatively, you can transfer a portion of the soup to a blender and blend until smooth, then return it to the pot.

Stir in the heavy cream or coconut milk and shredded cooked chicken, if using. Cook for an additional 5 minutes until heated through.

Taste the soup and adjust the seasoning with salt and pepper, if needed.

Ladle the Creamy Enchilada Soup into bowls and garnish with fresh cilantro, avocado slices, shredded cheese, and tortilla strips.

Serve hot and enjoy!

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