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Creamy Chicken Enchilada Soup

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  • Author: Maria B. Evans
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mexican-American

Description

This creamy chicken enchilada soup is packed with bold flavors, tender shredded chicken, and a rich, cheesy broth. It’s a one-pot meal that’s perfect for busy weeknights!


Ingredients

Units Scale
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 pound boneless, skinless chicken breasts (or thighs)
  • 2 cups chicken broth
  • 1 (10 oz) can red enchilada sauce
  • 1 (14.5 oz) can fire-roasted diced tomatoes
  • 1 (4 oz) can diced green chilies
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can corn, drained
  • 4 oz cream cheese, softened
  • 1 cup heavy cream
  • 1 1/2 cups shredded cheddar cheese (or Mexican blend)

Instructions

  • Heat olive oil in a large pot over medium heat. Add diced onion and cook until soft, about 3-4 minutes. Add garlic and cook for another 30 seconds.
  • Place chicken breasts into the pot and pour in the chicken broth, enchilada sauce, diced tomatoes, and green chilies. Stir in cumin, chili powder, smoked paprika, salt, and black pepper.
  • Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes, until the chicken is fully cooked.
  • Remove the chicken, shred it with two forks, and return it to the pot.
  • Stir in the black beans, corn, cream cheese, and heavy cream. Simmer for 5-7 minutes, stirring occasionally, until the cream cheese is fully melted.
  • Add shredded cheese and stir until melted and creamy.
  • Serve hot, garnished with your favorite toppings like sour cream, chopped cilantro, avocado, jalapeños, or tortilla strips.

Notes

  • For a spicier kick, add a diced jalapeño or extra chili powder.
  • You can substitute rotisserie chicken to cut down on cooking time.
  • Use half-and-half instead of heavy cream for a lighter version.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

  • Serving Size: 1.5 cups
  • Calories: 420
  • Sugar: 5g
  • Sodium: 980mg
  • Fat: 26g
  • Saturated Fat: 12g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 6g
  • Protein: 24g
  • Cholesterol: 75mg