Chicken Enchilada Soup
Warm up your weeknight dinner routine with this hearty and flavorful Chicken Enchilada Soup, a one-pot wonder that’s as easy to make as it is delicious! Packed with tender shredded chicken, zesty enchilada sauce, black beans, sweet corn, and a medley of bold spices, this recipe delivers all the comforting flavors of enchiladas in a rich, creamy soup. A touch of cream cheese adds a luscious texture, while the customizable toppings—like shredded cheddar, sour cream, chopped cilantro, and crunchy tortilla chips—make each bowl irresistible. Ready in under an hour, this Mexican-inspired soup is perfect for busy nights, meal prepping, or cozy gatherings with family and friends.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 large chicken breasts, boneless and skinless
- 15 ounces enchilada sauce
- 4 cups chicken broth
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 can (10 ounces) diced tomatoes with green chilies (e.g., Rotel)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 ounces cream cheese, softened and cubed
- 1 cup shredded cheddar cheese (optional, for topping)
- 0.5 cup sour cream (optional, for garnish)
- 2 tablespoons chopped cilantro (optional, for garnish)
- 1 bag tortilla chips (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and sauté for an additional 1 minute until fragrant.
Place the chicken breasts in the pot and pour in the enchilada sauce and chicken broth. Bring to a boil, then reduce the heat to low. Cover and simmer for 20 minutes, or until the chicken is fully cooked and tender.
Carefully remove the chicken breasts from the pot and shred them using two forks. Set the shredded chicken aside.
Add the black beans, corn, diced tomatoes with green chilies, cumin, chili powder, paprika, salt, and black pepper to the pot. Stir to combine.
Return the shredded chicken to the pot and continue to cook for another 10 minutes, allowing the flavors to meld together.
Reduce the heat to low and stir in the cubed cream cheese. Continue stirring until the cream cheese is fully melted and the soup is creamy.
Serve hot and garnish each bowl with shredded cheddar cheese, a dollop of sour cream, chopped cilantro, and tortilla chips, if desired.
Nutrition Facts
Calories |
3784 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.3 g | 250% | |
| Saturated Fat | 76.2 g | 381% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 593 mg | 198% | |
| Sodium | 10074 mg | 438% | |
| Total Carbohydrate | 307.1 g | 112% | |
| Dietary Fiber | 45.5 g | 162% | |
| Total Sugars | 42.4 g | ||
| Protein | 212.8 g | 426% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 1590 mg | 122% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 5038 mg | 107% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
