My rich, cheesy chicken enchilada soup is loaded with corn, black beans, and green chiles. I use pre-cooked Rotisserie chicken (or leftover chicken) to save time. This weeknight comfort food is ready in 30 minutes, using one-pot!
Creamy chicken enchilada soup in a bowl.
Tex‑Mex Creamy Chicken Enchilada Soup
I’m obsessed with this creamy chicken enchilada soup because it brings restaurant-quality Tex-Mex flavors to my table in one pot and 30 minutes. What a perfect weeknight dinner – just like my chicken enchiladas or Hungarian mushroom soup! You can cook it on the stove-top, in a slow-cooker, or in an instant pot – I provide instructions for all 3 cooking methods. I cook onion, bell pepper, and garlic with seasonings (cumin, chili powder, smoked paprika, and oregano) so the base tastes like it simmered all day, then I use softened cream cheese and a handful of shredded cheese to make the soup creamy. It’s naturally gluten-friendly if you use GF enchilada sauce. I use pre-cooked rotisserie chicken (similar to my chicken wild rice soup) to save time, and the heat level is totally customizable-keep it mild for the kids or dial it up with jalapeños and chipotle. It’s cozy for fall and winter, great for game day and entertaining. I like to serve it with avocado, cilantro, crunchy tortilla strips, and lime.
Chicken Enchilada Soup with corn, black beans, green chiles, topped with sliced avocado, Cheddar cheese, and sliced lime – in a bowl.
The Ingredient Notes
Chicken: Use shredded cooked chicken, such as rotisserie. You can also use ground chicken, ground turkey or beef. In that case, brown the meat before adding it to the soup.
Black Beans: I used canned cooked beans, drained and rinsed. You can make this soup vegetarian (meatless) by increasing the amount of black beans or adding pinto/kidney beans.
Cream Cheese: You can sub with Greek yogurt or sour cream .
Heavy Cream: You can use evaporated milk or half-and-half instead.
Red Enchilada Sauce: I used a canned version. You can substitute with Tomato Sauce + Taco Seasoning by mixing 1 cup tomato sauce with 1 tablespoon of taco seasoning. Also, if you’d like to make the sauce from scratch see my chicken enchiladas recipe for homemade red enchilada sauce.
Note: You can find the complete list of the ingredients (with the amounts) and the instructions below in the recipe card. This photo shows all the ingredients you need:
This photo shows all the ingredients needed to make Chicken Enchilada Soup.
How to Make Chicken Enchilada Soup
Heat oil in a large pot over medium. Sauté onion and bell pepper 3-4 minutes until soft. Stir in garlic, cumin, chili powder, smoked paprika, and oregano; cook 30 seconds until fragrant.
Add broth, enchilada sauce, fire-roasted tomatoes, and green chiles. Bring to a simmer.
Sautéing chopped onion, red bell pepper, minced garlic, cumin, chili powder, smoked paprika, and oregano in a dutch oven; then adding broth, enchilada sauce, fire-roasted tomatoes in a dutch oven.
Stir in black beans, corn, and shredded chicken; simmer 10 minutes.
Lower heat. Add softened cream cheese and heavy cream, whisking until smooth, then stir in shredded cheese until melted.
Adding black beans, corn, and shredded chicken to the dutch oven, then adding softened cream cheese, heavy cream, and shredded Cheddar cheese.
Taste, season with salt and pepper, and serve hot with your favorite toppings.
Chicken Enchilada Soup with corn, black beans, green chiles, topped with sliced avocado, Cheddar cheese, and sliced lime – in a dutch oven.
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