Chicken Enchilada Soup: Cozy, Cheesy, and Full of Flavor

When the weather turns chilly or you crave comfort food, chicken enchilada soup is the ultimate bowl of warmth. Creamy, cheesy, and packed with tender chicken, beans, corn, and a blend of spices, this soup delivers all the flavor of enchiladas in a comforting, easy-to-make soup form.

Perfect for weeknight dinners, family meals, or meal prep, this soup comes together quickly and can be customized with toppings like tortilla strips, avocado, cilantro, or shredded cheese. Every spoonful is hearty, flavorful, and incredibly satisfying.

Why This Chicken Enchilada Soup Works

• Rich and creamy: A mix of broth, tomatoes, and cream cheese gives the perfect smooth texture.
• Flavor-packed: Chicken, beans, corn, and spices create a hearty, layered taste.
• Customizable toppings: Add tortilla strips, cheese, or avocado for a restaurant-style finish.
• Quick prep: Ready in under 30 minutes with simple ingredients.
• Perfect for leftovers: Flavors deepen after a day in the fridge.

Ingredients

• 1 lb boneless, skinless chicken breasts or thighs
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (10 oz) red enchilada sauce
• 1 can (14.5 oz) diced tomatoes, undrained
• 4 cups chicken broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• Salt and pepper to taste
• 4 oz cream cheese, softened
• 1 cup shredded cheddar or Monterey Jack cheese
• Optional toppings: tortilla strips, sliced avocado, chopped cilantro, sour cream, lime wedges

Instructions

1. Cook the chicken – In a large pot or Dutch oven, heat olive oil over medium heat. Add chicken, season with salt and pepper, and cook 4-5 minutes per side until browned. Remove and set aside.
2. Sauté aromatics – Add diced onion and garlic to the pot. Cook 2-3 minutes until softened and fragrant.
3. Add liquids and spices – Stir in enchilada sauce, diced tomatoes, chicken broth, cumin, chili powder, and smoked paprika. Bring to a gentle boil.
4. Simmer chicken – Return chicken to the pot. Reduce heat, cover, and simmer 15 minutes until chicken is cooked through.
5. Shred chicken – Remove chicken, shred with two forks, and return to the pot.
6. Add beans, corn, and cheese – Stir in black beans, corn, and softened cream cheese. Simmer 5 minutes until cheese melts and soup is creamy.
7. Season to taste – Adjust salt, pepper, and spices as needed.
8. Serve with toppings – Ladle soup into bowls and top with shredded cheese, tortilla strips, avocado, cilantro, and a squeeze of lime if desired.

Serving Suggestions

• Serve with warm cornbread or tortilla chips.
• Add cooked rice or quinoa for a heartier bowl.
• Pair with a fresh salad for a complete meal.
• Great for freezing: store in airtight containers for up to 3 months.

Flavor Variations

1. Spicy Enchilada Soup – Add diced jalapeños or a few dashes of hot sauce.
2. Cheesy Extra – Mix in more cheddar or pepper jack for an extra cheesy version.
3. Southwest Veggie – Add bell peppers, zucchini, or spinach for more vegetables.
4. Slow Cooker Version – Cook all ingredients in a slow cooker on low 4-6 hours for convenience.

Chicken Enchilada Soup

A creamy, cheesy chicken enchilada soup loaded with beans, corn, and spices, perfect for cozy dinners and weeknight meals.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6 bowls

Course: Dinner, Lunch, Soup

Cuisine: American, Mexican

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

Soup Base

• 1 lb boneless, skinless chicken breasts or thighs
• 1 tbsp olive oil
• 1 medium onion diced
• 2 cloves garlic minced
• 10 oz red enchilada sauce 1 can
• 14.5 oz diced tomatoes undrained
• 4 cups chicken broth
• 15 oz black beans drained and rinsed
• 1 cup frozen corn
• 1 tsp ground cumin
• 1 tsp chili powder
• 0.5 tsp smoked paprika
• to taste salt and pepper
• 4 oz cream cheese softened
• 1 cup shredded cheddar or Monterey Jack cheese

Optional Garnish

• as needed toppings tortilla strips, avocado, cilantro, sour cream, lime wedges

Equipment

• Large pot or Dutch oven
• Mixing spoon
• Knife and cutting board

Method

 

1. Heat olive oil in a large pot over medium heat. Cook chicken until browned, then remove.
2. Add onion and garlic; sauté 2-3 minutes until softened.
3. Stir in enchilada sauce, diced tomatoes, chicken broth, cumin, chili powder, and smoked paprika. Bring to a gentle boil.
4. Return chicken to the pot, reduce heat, cover, and simmer 15 minutes until cooked through.
5. Remove chicken, shred with two forks, and return to the pot.
6. Add black beans, corn, and cream cheese. Simmer 5 minutes until cheese melts and soup is creamy.
7. Adjust seasoning with salt and pepper.
8. Serve soup in bowls with toppings of choice.

Notes

Best served immediately, but flavors deepen after a day in the fridge. Can be frozen for up to 3 months.