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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
Cook Time 20 minutes
Total Time 30 minutes
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.