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–+ servings
Chicken Enchilada Soup

What Makes Chicken Enchilada Soup Special

This Chicken Enchilada Soup is thick, creamy, and packed with bold enchilada flavors! Made with shredded chicken, black beans, corn, and a rich, cheesy broth, this soup is a warm and comforting meal that's perfect for any night.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 400 kcal

Ingredients
  

  • For the Soup:
  • 2 tablespoons olive oil
  • 1 small onion diced
  • 2 garlic cloves minced
  • 1 jalapeño diced (optional for spice)
  • 2 boneless skinless chicken breasts (or 2 cups shredded rotisserie chicken)
  • 3 cups chicken broth
  • 1 10 oz can red enchilada sauce
  • 1 14 oz can black beans, drained and rinsed
  • 1 cup frozen or canned corn
  • 1 14 oz can diced tomatoes with green chilies (Rotel)
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup heavy cream or half-and-half for creaminess
  • 1 cup shredded cheddar or Mexican cheese blend
  • For Toppings Optional, but Recommended!:
  • Tortilla strips or crushed tortilla chips
  • Sour cream
  • Fresh cilantro chopped
  • Avocado slices
  • Extra shredded cheese
  • Sliced jalapeños

Instructions
 

  • Step 1: Sauté the Aromatics
  • Heat olive oil in a large pot over medium heat.
  • Add onion, garlic, and jalapeño, cooking until soft (about 3 minutes).
  • Step 2: Add Chicken And Broth
  • Add chicken breasts, chicken broth, and enchilada sauce to the pot.
  • Bring to a boil, then reduce heat and simmer for 15 minutes, or until the chicken is cooked through.
  • Step 3: Shred the Chicken
  • Remove the chicken and shred it with two forks. Set aside.
  • Step 4: Add Beans, Corn, And Spices
  • Stir in black beans, corn, diced tomatoes, chili powder, cumin, paprika, salt, and black pepper.
  • Simmer for another 5 minutes to let the flavors blend.
  • Step 5: Make it Creamy And Cheesy
  • Lower the heat and stir in heavy cream and shredded cheese, mixing until melted and smooth.
  • Add the shredded chicken back into the soup and stir to combine.
  • Step 6: Serve And Enjoy!
  • Ladle into bowls and top with tortilla strips, sour cream, avocado, and cilantro!

Notes

  • Want it spicier? Add extra jalapeños or a dash of hot sauce.
  • Make it thicker? Stir in ½ cup refried beans or a tablespoon of cornstarch slurry.
  • Slow Cooker Option: Cook on low for 6 hours or high for 3-4 hours, then shred the chicken.
  • Dairy-Free? Skip the cream and cheese, or use a dairy-free alternative.

Nutrition

Calories: 400kcalCarbohydrates: 35gProtein: 30gFat: 18g
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