Creamy Chicken Enchilada Soup Recipe
Bring the bold flavors of Mexican enchiladas into a warm, cozy bowl with this easy Chicken Enchilada Soup! Packed with tender shredded chicken, black beans, fire-roasted tomatoes, corn, and melty cheddar cheese, this creamy one-pot soup is hearty, flavorful, and perfect for busy weeknights or game day dinners.
Ingredients:
Main Ingredients
2 tbsp olive oil
1 small onion, diced
3 cloves garlic, minced
2 tbsp taco seasoning
1 tsp ground cumin
3 tbsp all-purpose flour
3 cups chicken broth
1 can (10 oz) red enchilada sauce
1 can (15 oz) black beans, drained and rinsed
1 can (14.5 oz) fire-roasted diced tomatoes
1 can (4 oz) diced green chilies
1½ cups shredded cooked chicken (rotisserie chicken works great!)
1 cup frozen corn
½ cup heavy cream
1½ cups shredded cheddar cheese
Optional Toppings
Sour cream
Avocado slices
Crispy tortilla strips
Fresh cilantro
Lime wedges
Directions:
1. Heat olive oil in a large pot over medium heat. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook for another minute.
2. Stir in taco seasoning and cumin. Sprinkle in flour, cooking for 1–2 minutes while stirring.
3. Gradually whisk in chicken broth until smooth. Bring to a simmer.
4. Add enchilada sauce, black beans, fire-roasted tomatoes, and green chilies. Simmer for 10 minutes.
5. Stir in shredded chicken and corn. Simmer for 5 more minutes.
6. Mix in heavy cream and cheddar cheese until melted and smooth. Season to taste.
7. Ladle into bowls and top with sour cream, avocado, tortilla strips, cilantro, and lime.
Why You’ll Love This Chicken Enchilada Soup
Easy one-pot dinner recipe
Loaded with Mexican flavors
Perfect for meal prep and leftovers
Creamy, cheesy, and comforting
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