Description

Creamy, spiced, and full of texture, this Chicken Enchilada Soup is a hearty one-pot dinner with bold enchilada flavor. Easy to customize with toppings or variations, it’s a perfect make-ahead meal or cozy comfort food for any season.

Ingredients

1 tablespoon olive oil

1 medium onion, diced (about 1 cup)

½ teaspoon salt

¼ teaspoon ground black pepper

2 cloves garlic, minced

1 teaspoon ground cumin

½ teaspoon smoked paprika

½ teaspoon chili powder

1 (10-ounce) can red enchilada sauce

1 (15-ounce) can diced tomatoes, fire-roasted if available

1 (15-ounce) can black beans, rinsed and drained

1 (15-ounce) can corn, drained, or 1½ cups frozen corn

3 cups low-sodium chicken broth

1½ pounds boneless, skinless chicken breasts

4 ounces cream cheese, softened and cubed

1 cup shredded cheddar or Monterey Jack cheese

Optional toppings: chopped cilantro, diced avocado, sour cream or plain Greek yogurt, lime wedges, crushed tortilla chips, or crispy tortilla strips

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Instructions

1. Heat a large pot over medium heat. Add the olive oil, diced onion, salt, and pepper. Cook for 3–4 minutes, stirring often, until the onion is soft and translucent.

2. Stir in the garlic, cumin, smoked paprika, and chili powder. Cook for about 1 minute, just until fragrant.

3. Pour in the enchilada sauce, diced tomatoes, black beans, corn, and chicken broth. Add the chicken breasts and stir to combine, making sure the chicken is fully covered by the liquid.

4. Bring the soup to a gentle simmer. Cover and cook over medium-low heat for about 20 minutes, or until the chicken is cooked through.

5. Remove the pot from the heat. Transfer the chicken to a plate, shred it with two forks, and return it to the soup.

6. Stir in the cream cheese cubes until fully melted and smooth. Gradually add the shredded cheese, stirring until the soup becomes creamy. If needed, warm gently over low heat—avoid boiling.

7. Ladle into bowls and finish with your favorite toppings before serving.

Notes

Soup thickens as it cools—add a splash of broth to loosen when reheating. Can be made ahead and stored for up to 4 days in the fridge or frozen for 3 months.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soups & Stews
Method: Stovetop
Cuisine: Mexican-inspired