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Chicken Enchilada Soup

This Chicken Enchilada Soup is rich, comforting, and bursting with flavor, perfect for a weeknight dinner or a weekend gathering.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main
Cuisine: Mexican
Keyword: Easy
Servings: 6 servings

Ingredients

Main Ingredients

  • 3 pieces Chicken breasts, boneless and skinless About 1 pound or 3-4 cups cooked shredded chicken
  • 1 teaspoon Salt
  • ½ teaspoon Ground black pepper
  • 1 tablespoon Vegetable oil
  • 1 piece Yellow onion, diced
  • 3 cloves Garlic, minced
  • 1 teaspoon Chili powder
  • ½ teaspoon Smoked paprika
  • ½ teaspoon Ground cumin
  • ½ teaspoon Onion powder
  • ¼ teaspoon Dried oregano
  • 10 ounces Red enchilada sauce 1 can
  • 15 ounces Canned black beans, drained
  • 15 ounces Canned whole kernel corn, drained
  • 10 ounces Fire roasted diced tomatoes with chilies Like ROTEL
  • 4 cups Chicken stock
  • 4 ounces Cream cheese, softened
  • 1 ½ cups Shredded cheddar cheese, divided
  • 1 tablespoon Cornstarch, optional For thickening

Instructions

  • Step 1: Prepare the Chicken. Season chicken breasts with salt and pepper. In a large pot, heat vegetable oil over medium heat. Add chicken and cook for 5-7 minutes per side until golden brown. Remove and shred.
  • Step 2: Sauté the Aromatics. In the same pot, add diced onion and sauté for 3-4 minutes until translucent. Add minced garlic and cook for another minute.
  • Step 3: Add Spices and Enchilada Sauce. Stir in chili powder, smoked paprika, ground cumin, onion powder, and oregano. Cook for 30 seconds, then add red enchilada sauce.
  • Step 4: Combine with Remaining Ingredients. Add drained black beans, corn, diced tomatoes, and chicken stock. Stir to combine.
  • Step 5: Introduce the Cream Cheese and Chicken. Add softened cream cheese and shredded chicken back into the pot. Stir until combined.
  • Step 6: Adjust Seasoning and Thicken (If Desired). Taste and adjust seasoning. For thicker soup, mix cornstarch with water and stir into soup. Simmer for 5-10 minutes.
  • Step 7: Add Cheese and Serve. Stir in 1 cup of shredded cheddar cheese before serving. Ladle into bowls and top with remaining cheese and desired toppings.

Equipment

  • Large Pot
  • Cutting Board
  • Knife

Notes

For a shortcut, use pre-cooked shredded chicken. Adjust spice levels to taste. This soup stores well and tastes even better the next day.