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Easy Creamy Chicken Enchilada Soup Recipe

Creamy Chicken Enchilada Soup is a flavorful and comforting Tex-Mex dish that brings together the rich taste of enchiladas in a warm, hearty bowl of soup.
This soup recipe is packed with tender chicken, black beans, sweet corn, and a creamy, cheesy base, making it an irresistible choice for cozy nights or quick weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner, Light Lunch, Main Dish
Cuisine Tex-Mex
Servings 4 people

Equipment

  • Large pot or Dutch oven

Ingredients
  

Base Ingredients:

  • 2 tablespoons avocado oil or butter/ghee
  • 1 pound boneless skinless chicken breasts or thighs, cubed or shredded
  • 1 medium onion diced
  • 3 cloves fresh garlic minced

For the Broth and Flavor Enhancers:

  • 1 can 10 oz enchilada sauce (red or green, based on preference)
  • 1 can 14.5 oz diced roasted tomatoes (with green chilies or regular)
  • 4 cups low-sodium chicken broth

For the Hearty Additions:

  • 1 can 15 oz black beans, drained and rinsed
  • 1 cup frozen sweet corn drained

For the Seasonings:

  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon ground coriander optional
  • Salt and pepper to taste

For the Creamy and Cheesy Finish:

  • 1 cup sour cream
  • 1 cup shredded cheese cheddar, Monterey Jack, or Mexican blend

Instructions
 

Cook the Chicken:

  • Heat 2 tablespoons of avocado oil in a large pot over medium heat.
  • Add the cubed or shredded chicken, season with salt and pepper, and cook for 5-7 minutes until golden brown and cooked through.
  • Remove the chicken from the pot and set aside.

Sauté the Aromatics:

  • In the same pot, add diced onion and minced garlic.
  • Sauté for 3-4 minutes until softened and fragrant.

Build the Flavor Base:

  • Stir in ground cumin, chili powder, and ground coriander.
  • Cook for 1 minute to toast the spices, enhancing their depth of flavor.
  • Add the diced tomatoes and let them cook for 3-4 minutes until they break down slightly.

Combine Ingredients and Simmer:

  • Pour in the enchilada sauce and stir well.
  • Add the chicken broth and return the cooked chicken to the pot.
  • Stir in the black beans and corn.
  • Bring the soup to a boil, then reduce the heat and let it simmer for 15-20 minutes to allow flavors to meld.

Make It Creamy and Serve:

  • Remove the soup from heat and stir in sour cream until smooth.
  • Stir in shredded cheese until fully melted and creamy.
  • Taste and adjust seasoning with salt and pepper if needed.
  • Serve hot, garnished with toppings like tortilla strips, avocado, cilantro, extra cheese, or lime wedges.
Keyword chicken soup, creamy enchilada soup, easy soup recipe, enchilada soup recipe, one pot soup recipe, Tex-Mex soup
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