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.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

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)

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

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.

Step 3

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.

Step 4

Carefully remove the chicken breasts from the pot and shred them using two forks. Set the shredded chicken aside.

Step 5

Add the black beans, corn, diced tomatoes with green chilies, cumin, chili powder, paprika, salt, and black pepper to the pot. Stir to combine.

Step 6

Return the shredded chicken to the pot and continue to cook for another 10 minutes, allowing the flavors to meld together.

Step 7

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.

Step 8

Serve hot and garnish each bowl with shredded cheddar cheese, a dollop of sour cream, chopped cilantro, and tortilla chips, if desired.

Nutrition Facts

Serving size	(3350.2g)

Amount per serving	% Daily Value*
Calories	3783.9

Total Fat 195.3g	0%
Saturated Fat 76.2g	0%
Polyunsaturated Fat 3.8g
Cholesterol 593.2mg	0%
Sodium 10073.8mg	0%
Total Carbohydrate 307.1g	0%
Dietary Fiber 45.5g	0%
Total Sugars 42.4g
Protein 212.8g	0%

Vitamin D 27.5IU	0%
Calcium 1590.3mg	0%
Iron 23.5mg	0%
Potassium 5038.0mg	0%

*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.

Source of Calories

Fat: 45.8%

Protein: 22.2%

Carbs: 32.0%