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Chicken Enchilada Soup

Chicken Enchilada Soup

This Chicken Enchilada Soup is cozy, bold, and loaded with tender chicken, beans, corn, and rich enchilada flavor. It’s a one-pot meal that’s easy to customize and perfect for busy weeknights or meal prep.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6
Course: Main Dish, Soup
Cuisine: Mexican
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked shredded chicken rotisserie or homemade
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 red bell pepper diced
  • 1 can 15 oz black beans, drained and rinsed
  • 1 can 15 oz corn kernels, drained
  • 1 can 14.5 oz diced tomatoes (fire-roasted recommended)
  • 1 can 10 oz red enchilada sauce
  • 4 cups chicken broth
Optional Creamy Finish
  • 4 oz cream cheese
OR
  • ½ cup heavy cream
OR
  • ½ cup Greek yogurt added at the end

Method
 

  1. Warm 1 tablespoon of oil in a large pot over medium heat.
  2. Cook the onion, garlic, and bell pepper for 4–5 minutes, stirring occasionally, until they are softened.
  3. Add chili powder, cumin, smoked paprika, and oregano; stir and cook 1 minute to bloom the spices.
  4. Pour in enchilada sauce and chicken broth; stir well.
  5. Add black beans, corn, and diced tomatoes.
  6. Stir in the shredded chicken.
  7. Bring the soup to a gentle simmer and let it cook for 20–25 minutes.
  8. Add cream cheese or heavy cream if you want a creamy version; stir until smooth.
  9. Taste and adjust seasoning before serving.

Notes

Topping Ideas

  • Shredded cheese
  • Sour cream or Greek yogurt
  • Fresh cilantro
  • Sliced avocado
  • Lime wedges
  • Tortilla strips
  • Jalapeños
  • Cotija cheese