Introduction

Creamy Chicken Enchilada Soup is a hearty, comforting dish that combines tender chicken, rich spices, and cheesy goodness in every spoonful. Perfect for chilly evenings, this soup brings the vibrant flavors of enchiladas into a warm and satisfying bowl.

A white bowl filled with a thick orange soup that has visible pieces of yellow corn and dark red beans mixed in, topped with white melted cheese scattered across the surface. In the center sits sliced green avocado fanned out neatly, surrounded by slices of green jalapeño and small chopped green onions sprinkled all over. The soup looks creamy with a glossy finish and small black pepper bits scattered on top. The bowl is set on a white marbled surface with a blue and white striped cloth underneath. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
1 pound cooked chicken breast, shredded
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
Pepper, to taste
1 cup shredded cheese (cheddar or Mexican blend)
Fresh cilantro, chopped (to garnish)
Tortilla chips (for serving)

Instructions

Step 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, or until softened.
Step 2: Stir in the minced garlic and cook for an additional minute until fragrant.
Step 3: Add the shredded chicken, chicken broth, heavy cream, corn, black beans, and enchilada sauce to the pot. Mix well to combine.
Step 4: Season the soup with ground cumin, chili powder, smoked paprika, salt, and pepper. Bring to a simmer and let it cook for 15-20 minutes, stirring occasionally.
Step 5: Once the soup is thickened and heated through, remove from heat. Stir in the shredded cheese until melted and creamy.
Step 6: Serve the soup hot, garnished with fresh cilantro and tortilla chips on the side.

Tips & Variations

For added heat, consider adding chopped jalapeños or a pinch of cayenne pepper.
This recipe is easily customizable; feel free to add vegetables like bell peppers or zucchini to enhance it further.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over medium-low heat, stirring occasionally until heated through.

How to Serve

A white bowl filled with a thick orange soup that has visible layers of dark red kidney beans and yellow corn kernels throughout. On top, there is a small mound of shredded white cheese melting slightly into the soup. In the center, slices of bright green avocado fans out, accompanied by two slices of green jalapeño pepper. The dish is sprinkled with chopped green onions and coarse black pepper, adding texture and color contrast. The bowl is placed on a white marbled surface with part of a blue and white checkered cloth underneath. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken for this soup?

Yes, rotisserie chicken works perfectly and can save time while adding great flavor to the soup.

Can I make this soup dairy-free?

Absolutely. Substitute the heavy cream with a coconut cream or a dairy-free alternative and use dairy-free cheese or omit the cheese altogether.

Creamy Chicken Enchilada Soup Recipe

Print Recipe

★★★★★

4.8 from 100 reviews

Creamy Chicken Enchilada Soup is a comforting and flavorful one-pot meal that combines tender shredded chicken, black beans, corn, and a rich enchilada sauce base. Enhanced with spices like cumin, chili powder, and smoked paprika, this soup is finished with melted cheese and garnished with fresh cilantro and crispy tortilla chips for added texture and taste.

Author: Ella
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 6 servings 1x
Category: Soup
Method: Stovetop
Cuisine: Mexican-inspired

Ingredients

Scale

Main Ingredients

1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
1 pound cooked chicken breast, shredded
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

Spices & Seasonings

1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
Salt, to taste
Pepper, to taste

Toppings & Garnishes

1 cup shredded cheese (cheddar or Mexican blend)
Fresh cilantro, chopped, for garnish
Tortilla chips, for serving

Instructions

Heat the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until the onion becomes soft and translucent.
Cook the Garlic: Stir in the minced garlic and cook for an additional minute, allowing the garlic to become fragrant but not browned.
Add Main Ingredients: Add the shredded chicken, chicken broth, heavy cream, corn, black beans, and red enchilada sauce to the pot. Stir everything well to combine all the flavors.
Season and Simmer: Season the soup with ground cumin, chili powder, smoked paprika, salt, and pepper. Bring the mixture to a gentle simmer and cook for 15 to 20 minutes, stirring occasionally to ensure the soup thickens and the flavors meld together.
Finish with Cheese: Remove the pot from the heat and stir in the shredded cheese until it melts into the soup, making it creamy and rich.
Serve: Ladle the hot soup into bowls, garnish with chopped fresh cilantro, and serve with tortilla chips on the side for added crunch.

Notes

For added heat, add chopped jalapeños or a pinch of cayenne pepper during the seasoning step.
This recipe is versatile; you can include additional vegetables such as bell peppers or zucchini to increase its nutritional value.
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Keywords: Chicken enchilada soup, creamy chicken soup, Mexican soup, black bean soup, comfort food, easy one-pot meal