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Chicken Enchilada Soup

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This easy, creamy chicken enchilada soup brings all the bold Tex-Mex flavors of classic enchiladas into a comforting, one-pot meal. Packed with juicy chicken, sweet corn, black beans, and melty cheese, it’s perfect for busy weeknights or cozy gatherings.

Ingredients

Scale
  • 2 tablespoons olive oil (or avocado oil)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika (optional)
  • Salt and black pepper, to taste
  • 3 cups low-sodium chicken broth
  • 1 (15-ounce) can fire-roasted diced tomatoes
  • 1 (10-ounce) can red enchilada sauce
  • 1 cup heavy cream
  • 4 ounces cream cheese, cut into cubes
  • 2 cups cooked shredded chicken (rotisserie or leftover)
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup frozen corn (or canned, drained)
  • 1 cup shredded Monterey Jack cheese (or cheddar, or Mexican blend)
  • Fresh cilantro, chopped (for garnish)
  • Sliced green onions (for garnish)
  • Tortilla strips or crushed tortilla chips (for garnish)
  • Lime wedges (for garnish)
  • Sliced jalapeños (optional, for garnish)
  • Avocado slices (optional, for garnish)

Instructions

  1. Heat olive oil in a large soup pot over medium heat. Add diced onion, red bell pepper, and green bell pepper. Sauté for 3-4 minutes until the onion is translucent and peppers are softened. Add minced garlic and cook for 1 more minute.
  2. Add cumin, chili powder, smoked paprika, salt, and black pepper. Stir constantly for about 1 minute to bloom the spices.
  3. Pour in chicken broth, fire-roasted diced tomatoes (with juice), and enchilada sauce. Stir well, scraping up any browned bits from the bottom. Bring to a gentle simmer.
  4. Reduce heat to low. Add cream cheese cubes and heavy cream. Stir until the cream cheese is melted and the soup is creamy and smooth.
  5. Optional: For a creamier texture, use an immersion blender to blend about half the soup in the pot, or transfer 2-3 cups to a blender, puree, and return to the pot.
  6. Stir in shredded chicken, black beans, and corn. Simmer for 10-15 minutes, stirring occasionally. If the soup gets too thick, add a splash of broth.
  7. Turn off the heat and add shredded Monterey Jack cheese. Stir until melted and fully incorporated.
  8. Taste and adjust seasoning with more salt, pepper, or chili powder as needed. Add a squeeze of lime if desired.
  9. Ladle soup into bowls and garnish with tortilla strips, cilantro, green onions, avocado, jalapeños, and lime wedges as desired.

Notes

For a gluten-free version, use certified gluten-free enchilada sauce and broth. To make dairy-free, substitute heavy cream and cheese with unsweetened cashew cream and vegan cheese shreds. Adjust spice level by adding more chili powder or jalapeños. Soup thickens as it sits; thin with extra broth if needed. Leftovers keep well and flavors deepen overnight.

Nutrition

Keywords: chicken enchilada soup, creamy enchilada soup, Tex-Mex soup, easy chicken soup, one pot dinner, rotisserie chicken soup, gluten-free soup, comfort food, meal prep soup

Find it online: https://yumnode.com/chicken-enchilada-soup-recipe-easy-creamy-and-flavorful-dinner/