Description
This creamy chicken enchilada soup is a quick, hearty, and comforting Tex-Mex-inspired meal packed with tender chicken, black beans, corn, and a cheesy, smoky broth. It’s perfect for busy weeknights and customizable with your favorite toppings.
Ingredients
- 1.5 lbs boneless, skinless chicken breast or thighs
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup sweet corn kernels (fresh, frozen, or canned)
- 1 can (10 oz) diced tomatoes with green chiles (like Rotel)
- 1 can (15 oz) red enchilada sauce
- 4 cups chicken broth (low-sodium preferred)
- 2 tbsp taco seasoning
- 4 oz cream cheese, softened and cut into cubes
- 1 cup shredded cheddar or Mexican blend cheese
- 1/2 cup heavy cream or half-and-half
- Salt and black pepper, to taste
- Optional toppings: sour cream, avocado, cilantro, lime wedges, tortilla strips, jalapeños, extra cheese
Instructions
- Heat olive oil in a large soup pot over medium heat. Add diced onion and cook for 3-4 minutes until softened. Add minced garlic and diced red bell pepper; sauté for another 2 minutes.
- Add chicken pieces to the pot. Season with salt and pepper. Cook for 4-5 minutes, stirring occasionally, until the outside is no longer pink.
- Add black beans, corn, diced tomatoes with green chiles, red enchilada sauce, chicken broth, and taco seasoning. Stir to combine and bring to a gentle boil.
- Reduce heat to low, cover, and simmer for 15-20 minutes until chicken is cooked through.
- Remove chicken and shred with two forks (or a hand mixer). Return shredded chicken to the pot.
- Use an immersion blender to blend a few cups of the soup in the pot for a creamy texture, or blend 2 cups in a blender and return to the pot.
- Lower heat to very low. Stir in cream cheese until melted and smooth. Add shredded cheese and heavy cream, stirring until fully melted and creamy.
- Taste and adjust salt and pepper as needed. Add hot sauce or more taco seasoning if desired.
- Serve hot with your favorite toppings such as tortilla strips, avocado, cilantro, lime, sour cream, or extra cheese.
Notes
For gluten-free, use certified gluten-free enchilada sauce and taco seasoning. For dairy-free, substitute with cashew cream and vegan cheese. To make vegetarian, omit chicken and add extra beans or jackfruit. Adjust spice level by choosing mild or hot enchilada sauce and tomatoes. Soup thickens as it sits; thin with broth if needed. Leftovers keep well and taste even better the next day.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Tex-Mex
Nutrition
- Serving Size: About 1.5 cups
- Calories: 375
- Sugar: 5
- Sodium: 950
- Fat: 18
- Saturated Fat: 9
- Carbohydrates: 20
- Fiber: 5
- Protein: 28
Keywords: chicken enchilada soup, creamy soup, Tex-Mex soup, easy chicken soup, comfort food, weeknight dinner, high protein soup, gluten-free option, family dinner, enchilada recipe