Description
This Chicken Enchilada Soup is a hearty Tex-Mex comfort meal that combines tender shredded chicken, red enchilada sauce, beans, corn, and creamy cheese into one flavorful bowl. Perfect for busy weeknights, it’s rich, filling, and packed with that classic enchilada taste in a simple one-pot recipe.
Ingredients
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1 tablespoon olive oil
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1 pound boneless, skinless chicken breasts or thighs
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1 medium onion, finely diced
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3 cloves garlic, minced
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2 cups chicken broth
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1 can (10 oz) red enchilada sauce
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1 can (14.5 oz) diced tomatoes
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1 can (15 oz) black beans, drained and rinsed
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1 cup corn kernels (fresh, frozen, or canned)
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1 teaspoon ground cumin
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1 teaspoon chili powder
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½ teaspoon smoked paprika
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Salt and pepper, to taste
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½ cup heavy cream or 4 oz cream cheese
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1 cup shredded cheddar or Mexican blend cheese
Optional Toppings:
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Sliced avocado
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Fresh cilantro
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Crushed tortilla chips or strips
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Lime wedges
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Sour cream
Instructions
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Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onions and garlic, cooking until fragrant and translucent.
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Add chicken and cook until lightly browned on both sides.
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Pour in chicken broth, enchilada sauce, diced tomatoes, black beans, corn, cumin, chili powder, paprika, salt, and pepper. Stir well.
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Bring to a simmer, then reduce heat, cover, and cook for 20 minutes until chicken is tender.
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Remove chicken, shred it with two forks, and return it to the pot.
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Stir in cream or cream cheese until melted and smooth.
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Add shredded cheese and mix until the soup thickens slightly and turns creamy.
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Serve hot with your favorite toppings like tortilla strips, cilantro, avocado, or lime.
Notes
For extra flavor, use smoked paprika or add chipotle peppers for spice.
Rotisserie chicken works perfectly if you’re short on time.
To make it thicker, blend a portion of the soup and stir it back in or add a tablespoon of masa harina.
Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 380
- Sugar: 6 g
- Sodium: 920 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 95 mg