This creamy chicken enchilada soup delivers all the bold, comforting flavors of classic chicken enchiladas in one easy, cozy bowl. Made with tender chicken, red enchilada sauce, warm spices, and a creamy finish, it’s a one-pot meal perfect for busy weeknights, meal prep, or chilly days.
Ingredients
- Main Ingredients
- 1½ lbs boneless skinless chicken breasts or thighs
- 1 onion diced
- 1 bell pepper diced
- 1 cup corn frozen or canned, drained
- 1 can 15 oz black beans, rinsed and drained
- Flavor Base
- 2 cups red enchilada sauce
- 3 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- Pantry Staples
- 4 cups chicken broth low sodium
- 4 oz cream cheese softened or ½ cup heavy cream
- 1 tbsp olive oil
- Salt and black pepper to taste
Instructions
- Sauté vegetables: Heat olive oil in a large pot over medium heat. Add onion and bell pepper; cook 4–5 minutes until softened.
- Add spices: Stir in garlic, cumin, chili powder, and smoked paprika; cook 30 seconds until fragrant.
- Build soup: Add chicken, enchilada sauce, chicken broth, corn, and black beans.
- Simmer: Bring to a gentle boil, then reduce heat and simmer 15–20 minutes, until chicken is cooked through.
- Shred chicken: Remove chicken, shred with two forks, and return it to the pot.
- Make it creamy: Reduce heat to low. Stir in cream cheese or heavy cream until smooth and fully incorporated.
- Rest & season: Remove from heat and let sit 5 minutes. Taste and adjust salt and spice.
Notes
- Add dairy after simmering to prevent curdling.
- Soup thickens slightly as it rests.
- Use mild or spicy enchilada sauce depending on preference.