Some nights you just don’t feel like cookin’ a full-on dinner but also don’t want another boring sandwich or cold salad, ya know?
This creamy chicken enchilada soup’s what I throw together when I need something fast, filling, and with enough kick to make it interesting. It’s like all the good stuff from an enchilada plate dumped into a bowl and made creamy.
Cozy, easy, and honestly kinda addictive. I make it way too often.
Why You Should Probably Make This
For real, this soup’s got a lot goin’ for it. First off, it’s a one-pot thing, so not a ton of dishes. It’s super customizable—like I’ve made it spicy as heck and also totally mellow when friends who can’t handle heat came over.
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And it’s packed—between the chicken, black beans, corn, and cheese? You’re not walking away hungry, promise.
What You Need (Not Much, Promise)
Big pot, that’s the main thing. I usually use a Dutch oven but any big deep pot works. A knife, cutting board, wooden spoon (or a spatula if that’s what’s clean), and a cheese grater. Trust me, the cheese grater matters.
Ingredients That Make It Magic
Avocado oil or butter (whatever I got). Boneless skinless chicken—breasts or thighs, I don’t care, just cut or shred it.
A yellow onion, couple garlic cloves (I always add extra). Red enchilada sauce or green if you like it tangier.
Fire-roasted tomatoes (the kind with green chilies are great if you’re into heat).
Chicken broth, low-sodium’s what I go for. Black beans and corn—both canned or frozen, totally fine.
Spices: cumin, chili powder, ground coriander, salt and pepper. Then sour cream and shredded cheese, which I always shred myself because bagged cheese never melts right.
Toppings? Avocado, lime, cilantro, tortilla strips, all the good stuff.
Cheese Tip From Someone Who Learned the Hard Way
Pre-shredded cheese? Nah. They put that powdery stuff on it so it doesn’t clump in the bag but it also doesn’t melt nice.
I used to wonder why my creamy chicken soup always looked gritty—turns out it was that fake-cheese texture. Buy the block and grate it yourself, way better.
How I Usually Make It (Quick & Dirty)
Heat oil in the pot, cook the chicken with some salt and pepper, get it a little golden. Take it out.
Toss in the onion and garlic, cook till it smells amazing. Add your spices—cumin, chili powder, coriander—toast ’em for like a minute.
Then pour in the enchilada sauce and tomatoes. Dump the chicken back in with the broth, black beans, and corn.
Let it simmer, low and slow, for like 15-20 minutes. Don’t rush this part—it lets everything come together.
Then turn the heat low and stir in sour cream and cheese slowly so it melts and doesn’t curdle.
That’s it. Done. Top with avocado or chips or whatever’s in the fridge.
When I Serve It
Sometimes I just eat it with a spoon straight out the pot (no shame), but if I’m feeling fancy I’ll throw together some cornbread or maybe a side salad.
Tortilla chips on the side are basically required in my house.
Leftovers? Heck Yes
It thickens up overnight so I usually add a little splash of broth or water when I reheat it. Stays good in the fridge for a few days.
If you wanna freeze it, just hold off on the sour cream and cheese part till you’re reheating so it doesn’t get all weird and separated.
This one’s become a go-to for me whenever I want something that feels like comfort food but still has that kick of flavor.
It’s like chicken chili meets cheesy enchiladas, but way easier and way cozier. Give it one shot and I bet you’ll be makin’ it on repeat like I do.
Creamy Chicken Enchilada Soup
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Cutting board
- Kitchen knife
Ingredients
Main Ingredients
- 2 tablespoons avocado oil butter, or ghee
- 1 lb boneless skinless chicken thighs or breasts (cubed or shredded)
- 1 medium onion diced
- 3 cloves garlic minced
- 1 10 oz can enchilada sauce (choose red or green)
- 1 14.5 oz can diced roasted tomatoes (with or without green chilies)
- 4 cups 32 oz chicken broth, low-sodium
- 1 15 oz can black beans, rinsed and drained
- 1 cup frozen corn drained
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp ground coriander optional for a flavor boost
- Salt and pepper to taste
- 1 cup sour cream
- 1 cup shredded cheese Monterey Jack, cheddar, or Mexican blend
Optional Toppings
- Chopped avocado
- Fresh cilantro
- Crispy tortilla strips
- Lime wedges
- Extra cheese
Instructions
- Dice the onion, mince the garlic, and prep any toppings you plan to use. Grate the cheese and set everything aside.
- Warm the oil in a Dutch oven over medium heat. Cook the chicken until browned and fully cooked, about 5–7 minutes. Remove and set aside.
- In the same pot, sauté the onion and garlic for a few minutes until soft and fragrant.
- Sprinkle in the cumin, chili powder, and (if using) coriander. Let the spices cook for about a minute to release their aroma.
- Stir in the tomatoes and let them simmer for a few minutes to deepen their flavor.
- Pour in the enchilada sauce and broth, then return the chicken to the pot.
- Add the black beans and corn. Bring the soup to a gentle boil, then lower the heat and let it simmer for 15–20 minutes.
- Turn off the heat. Stir in the sour cream until it’s fully mixed in and the soup looks silky.
- Mix in the shredded cheese and stir until it melts completely into the soup.
- Taste and adjust with salt, pepper, or a splash of lime juice if needed.
- Ladle into bowls and finish with your favorite toppings.
Notes
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.