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Chicken Enchilada Soup That’s Creamy, Comforting, and Easy to Make

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 450
This creamy, flavorful soup combines tender chicken, hearty beans, and cheesy goodness for a comforting meal that's quick to prepare.

Ingredients

Main ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, diced (about 1 cup)
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon chili powder
  • 1 can (10-ounce) red enchilada sauce
  • 1 can (15-ounce) diced tomatoes, fire-roasted if available
  • 1 can (15-ounce) black beans, rinsed and drained
  • 1 can (15-ounce) corn, drained (or 1½ cups frozen corn)
  • 3 cups low-sodium chicken broth
  • 1.5 pounds boneless, skinless chicken breasts
  • 4 ounces cream cheese, softened and cubed
  • 1 cup shredded cheddar or Monterey Jack cheese

Optional toppings

Instructions 

  • Heat a large pot over medium heat. Add olive oil, onion, salt, and pepper. Cook 3–4 minutes until soft.
  • Stir in garlic, cumin, smoked paprika, and chili powder; cook 1 minute until fragrant.
  • Add enchilada sauce, tomatoes, beans, corn, broth, and chicken. Simmer covered for 20 minutes until chicken is cooked.
  • Remove chicken, shred with forks, and return to the soup. Stir in cream cheese and shredded cheese until melted and creamy.
  • Ladle into bowls and add toppings as desired before serving.

Notes

For extra flavor, top with fresh cilantro or diced avocado.
Calories: 450kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: Chicken, enchilada, Soup