Chicken Enchilada Soup

A hearty chicken enchilada soup loaded with tender shredded chicken, black beans, sweet corn, and melty cheese in a rich enchilada-spiced broth. Ready in 50 minutes.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Rest Time 5

Total Time 50

Servings: 6 portions

Course: Dinner, Lunch, Main Course

Cuisine: American, Tex-Mex

Calories: 450

Ingredients Equipment Method Notes

Ingredients

2 tbsp olive oil
1 medium onion diced
2 cloves garlic minced
1 tsp ground cumin
1 tsp chili powder
1 tsp paprika
0.5 tsp salt
0.25 tsp black pepper
6 cup chicken broth
2 cup cooked chicken shredded, rotisserie recommended
15 oz canned black beans drained and rinsed
15 oz canned corn drained
10 oz red enchilada sauce 1 can
4 oz chopped green chilies 1 can, mild or hot
1 cup heavy cream or half-and-half for lighter version
1 cup shredded cheddar cheese freshly shredded preferred
1 cup shredded Monterey Jack cheese freshly shredded preferred
2 tbsp fresh cilantro chopped, optional
tortilla chips for serving

Equipment

large pot or Dutch oven
Wooden spoon or silicone spatula
ladle
Cutting board and knife

Method

Heat 2 tablespoons of olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 5 minutes, stirring occasionally.
Stir in the minced garlic, cumin, chili powder, paprika, salt, and black pepper. Cook for 1 to 2 minutes until fragrant, allowing the spices to bloom in the hot oil.
Pour in the chicken broth and bring to a gentle simmer, stirring to combine.
Add the shredded chicken, black beans, corn, enchilada sauce, and green chilies. Stir well to distribute evenly.
Reduce heat to low and simmer for 15 to 20 minutes, allowing the flavors to meld together.
Stir in the heavy cream and both shredded cheeses over low heat, stirring continuously until the cheese is fully melted and the soup is smooth and creamy.
Remove from heat and stir in the chopped cilantro if using. Serve hot with tortilla chips on the side or crumbled into the soup.

Notes

Rotisserie chicken works best for convenience and flavor. For spicier soup, add a diced jalapeno with the onions. Keep heat low when adding dairy to prevent separation. Stores in the fridge for up to 3 days or in the freezer for up to 3 months.