Description

Creamy Chicken Enchilada Soup is a cozy, one-pot dinner made with shredded chicken, black beans, corn, and red enchilada sauce simmered in a rich, velvety broth. Finished with melted cheese and topped with cilantro, it tastes like your favorite enchiladas in soup form.

Ingredients

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

1 pound cooked chicken breast, shredded (or rotisserie chicken)

2 cups chicken broth

1 cup heavy cream

1 cup corn (fresh, frozen, or canned)

2 cups black beans, drained and rinsed

1 can (10 oz) red enchilada sauce

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon smoked paprika

Salt, to taste

Black pepper, to taste

1 cup shredded cheddar or Mexican blend cheese

Fresh cilantro, chopped (for garnish)

Tortilla chips (for serving)

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Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for about 5 minutes, until softened.

2. Stir in the minced garlic and cook for 1 minute, until fragrant.

3. Add shredded chicken, chicken broth, heavy cream, corn, black beans, and red enchilada sauce. Stir until well combined.

4. Season with cumin, chili powder, smoked paprika, salt, and pepper. Bring to a gentle simmer and cook for 15–20 minutes, stirring occasionally, until heated through and slightly thickened.

5. Reduce heat to low. Stir in the shredded cheese a handful at a time until fully melted and creamy (avoid boiling after adding cheese).

6. Taste and adjust seasoning as needed.

7. Serve hot, topped with fresh cilantro, with tortilla chips on the side.

Notes

For extra heat, add chopped jalapeños or a pinch of cayenne.

Add veggies like bell peppers or zucchini for more color and nutrition.

For a thicker soup, simmer uncovered an extra 5 minutes.

Storage: Refrigerate leftovers in an airtight container up to 3 days; reheat gently on the stovetop.

Freezer tip: Freeze before adding cheese/cream for best texture; add them after reheating.

Prep Time: 10 mins
Cook Time: 25 mins
Category: Soup
Method: Stovetop
Cuisine: Mexican-American