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Chicken Enchilada Soup

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 350
A hearty and flavorful soup combining tender chicken, vegetables, and spicy enchilada flavors, perfect for a comforting meal.

Ingredients

Main Ingredients

  • 1.5 lbs boneless (skinless chicken breasts or thighs)
  • 1 piece onion (diced)
  • 1 piece 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
  • to taste Salt and black pepper

Instructions 

  • Heat olive oil in a large pot. Sauté onion and bell pepper until softened, about 4–5 minutes.
  • Add garlic and spices; cook for 30 seconds until fragrant.
  • Stir in chicken, enchilada sauce, broth, corn, and black beans. Bring to a boil, then simmer for 15–20 minutes.
  • Remove chicken, shred, and return to the pot. Stir in cream cheese or heavy cream until smooth.
  • Let sit for 5 minutes, then season with salt and pepper to taste before serving.

Notes

For a creamier texture, use heavy cream instead of cream cheese.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: Mexican
Keyword: Chicken