Now that you have your ingredients ready, let’s get cooking! Follow these easy steps to create your Creamy Chicken Enchilada Soup:

1. Sauté the Vegetables

• Heat the olive oil in a large pot over medium heat. Once hot, add the diced onion and bell pepper. Sauté for about 3-4 minutes until they’re soft and fragrant.
• Add the minced garlic and diced jalapeños and cook for another minute, stirring frequently to avoid burning the garlic.

2. Add the Chicken

• Stir in the shredded cooked chicken and mix well with the sautéed veggies. This helps the chicken absorb all those wonderful flavors.

3. Build the Soup Base

• Pour in the chicken broth, followed by the diced tomatoes and their juices, black beans, and corn. Give it a good stir to combine all the ingredients.
• Season the soup with chili powder, cumin, salt, and pepper. Adjust these spices based on your taste preference; you can always add more later!

4. Simmer the Soup

• Bring the mixture to a simmer over medium-high heat. Once it’s bubbling, reduce the heat to medium-low and let it simmer for about 10 minutes. This allows all the flavors to meld together beautifully.

5. Stir in the Cream

• After the soup has simmered, reduce the heat to low and slowly stir in the heavy cream. This will give the soup its creamy texture. Allow it to heat through for a couple of minutes, but don’t let it boil once the cream is added, as this can cause it to curdle.

6. Taste and Adjust

• Give your soup a taste. This is your chance to adjust the seasoning! Add more salt, pepper, or spices if desired. If you like it spicier, toss in some additional diced jalapeños or a dash of hot sauce.

7. Serve and Enjoy!

• Ladle the soup into bowls and top with your favorite garnishes. I love adding fresh cilantro, a squeeze of lime, and some crunchy tortilla chips for that perfect texture contrast. You can also sprinkle some cheese or diced avocado on top for an extra treat.