This Creamy Chicken Enchilada Soup has all the rich, savory, and cheesy flavor of classic chicken enchiladas, but in a simple, soul-warming soup. This one-pot recipe is loaded with tender shredded chicken, hearty black beans, and sweet corn, all simmered in a zesty, enchilada-sauce-infused broth. A swirl of cream cheese at the end makes it unbelievably creamy and completely irresistible.
Perfect for a busy weeknight, this soup is packed with flavor but is surprisingly easy to make, coming together in about 30 minutes. It’s the ultimate comfort food for a chilly evening and is a guaranteed hit with the whole family. Get ready to enjoy your favorite Mexican-inspired dish with a spoon!
Why You’ll Love This Recipe
- Enchilada Flavor, Easy Soup: All the taste you crave in a simple, one-pot recipe.
- Quick & Convenient: A satisfying, from-scratch soup that’s ready in about 30 minutes.
- Creamy & Comforting: The perfect cozy meal for a chilly day that’s packed with flavor.
- Customizable Toppings: Everyone can load up their bowl with their favorite garnishes.
Ingredients
- 1.5 lbs Boneless, Skinless Chicken Breasts
- 1 tablespoon Olive Oil
- 1 Yellow Onion, chopped
- 3 cloves Garlic, minced
- 1 (10 oz) can Red Enchilada Sauce
- 4 cups Chicken Broth
- 1 (15 oz) can Black Beans, rinsed and drained
- 1 cup Frozen Corn
- 1 teaspoon Ground Cumin
- 1/2 teaspoon Chili Powder
- 4 oz Cream Cheese, softened and cubed
- 1/2 cup Heavy Cream or Half-and-Half
- Juice of 1 Lime
- 1/2 cup Fresh Cilantro, chopped
- Salt and Black Pepper, to taste
Step-by-Step Instructions
- Sauté Aromatics: Heat the olive oil in a large Dutch oven or pot over medium-high heat.t 3-apeñ choppedo or a and cook until softened, about 5-7 minutes. Add the minced garlic and cook can one more minute until fragrant.
- Simmer the Soup: Add the whole chicken breasts, enchilada sauce, chicken broth, cumin, and chili powder to the pot. Season with salt and pepper. Bring to a simmer, then reduce the heat, cover, and cook for 20-25 minutes, or until the chicken is cooked through.
- Shred the Chicken: Carefully remove the chicken breasts from the pot and use two forks to shred the meat.
- Combine Ingredients: Return the shredded chicken to the pot. Stir in the rinsed black beans and the frozen corn.
- Make it Creamy: Reduce the heat to low. Add the cubed cream cheese and stir until it has completely melted into the broth. Stir in the heavy cream.
- Finish and Serve: Let the soup warm through for 5 minutes, but do not let it boil. Remove from the heat and stir in the fresh lime juice and cilantro. Taste and adjust seasoning if needed. Serve hot with your favorite toppings.
Tips & Variations
- Pro Tip: For a quick shortcut, use a pre-cooked rotisserie chicken. Simply shred the meat (you’ll need about 3-4 cups) and add it in step 4.
- Make it Spicy: Add one finely diced jalapeño or a canned chipotle pepper in adobo along with the onion for a smoky, spicy kick.
- Green Enchilada Version: Substitute the red enchilada sauce with green enchilada sauce (salsa verde) and use white beans for a delicious green chile version.
- Dairy-Free Version: To make it dairy-free, use a dairy-free cream cheese alternative and full-fat canned coconut milk instead of the heavy cream.
Frequently Asked Questions (FAQ)
- How do I store and reheat leftovers?
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat. The soup will thicken as it sits.
- Can I freeze this soup?
- Yes, this soup freezes well. Let it cool completely and store it in a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.
- Can I make this in a slow cooker?
- Absolutely. Add all ingredients except the cream cheese, heavy cream, lime juice, and cilantro to a slow cooker. Cook on low for 4-6 hours. Remove and shred the chicken, then return it to the pot and stir in the final ingredients until creamy.
Serving Suggestions
- The best part of this soup is the toppings! Set up a toppings bar including shredded cheddar or Monterey Jack cheese, a dollop of sour cream or Greek yogurt, sliced avocado, fresh jalapeños, and crispy tortilla strips.
Chicken Enchilada Soup
A bold and flavorful soup with chicken, tortillas, beans, and spices. Easy to make on the stove, slow cooker, or Instant Pot.
Equipment
- Blender
- Large pot or skillet
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 5-6 cloves garlic, chopped
- 2 carrots, peeled and chopped
- 2 ribs celery, chopped
- 1 bell pepper, chopped
- 1 1/2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 3/4 teaspoon paprika
- 6 cups low-sodium chicken broth
- 14.5 ounces diced tomatoes
- 2-3 chicken breasts (or 4-5 thighs)
- 5-6 6-inch yellow corn tortillas
- salt and black pepper, to taste
- 15 ounces black beans
- 4 ounces diced green chiles
- 1/2 cup heavy whipping cream
Instructions
- Heat olive oil in a large skillet over medium heat. Add onion, garlic, carrots, celery, and bell pepper. Cook until tender.
- Stir in chili powder, cumin, coriander, oregano, and paprika. Add chicken broth and diced tomatoes. Cook for 5 minutes.
- Add chicken and corn tortillas. Simmer for about 15 minutes, until chicken is cooked through. Remove chicken, shred, and discard bones.
- Ladle soup into a blender in batches and blend until smooth.
- Return blended broth to pot. Stir in shredded chicken, black beans, diced green chiles, and cream. Season with salt and pepper to taste.
- Top with sour cream, cheese, cilantro, green onion, and avocado if desired.
Notes
For slow cooker: sauté veggies, then transfer to slow cooker with broth, spices, tomatoes, tortillas, and chicken. Cook on low for 5-6 hours. Shred chicken, blend broth, then return chicken, beans, and chiles. For Instant Pot: follow sauté steps, then cook under pressure (time based on chicken cut). Soup can be refrigerated 3-4 days or frozen up to 3 months.
