Creamy Chicken Enchilada Soup to Save Dinner Tonight

When I’m craving something cozy but short on time, this creamy chicken enchilada soup is usually what’s on my mind.

It’s rich, packed with protein from the chicken and beans, and has a nice mix of veggies, so it’s filling without being too much.

Plus, it’s easy to make and always hits the spot.

It’s got all those bold Tex-Mex vibes I love, with a creamy cheesiness—and those crunchy tortilla chips on the side add just the right amount of crunch and act as a fun, edible scooper.

Why I Love This Recipe

• It’s a one-pot meal that’s easy to throw together, but still feels like something special.
• The creamy, cheesy base hits all the right Tex-Mex notes without being heavy.
• The chunky tomatoes, beans, corn and tender chicken make it filling enough to count as a full meal.
• Plus, those crunchy tortilla chips on the side? Perfect for scooping up every last bite!

Before we dive in, let me just say I love how low-maintenance this recipe is.

You really don’t need much to make it happen, and I bet you already have most of the tools in your kitchen.

I always reach for my trusty Dutch oven when making this soup. It’s perfect for one-pot meals like this! Here’s what you’ll need:

Equipment For The Recipe

• Dutch oven or stock pot
• Wooden Cooking Spoon
• Wooden Cutting Board
• Chef's Knife
• Microplane – for the minced garlic or finely dice with a knife

Ingredients

One of the things I love about this recipe is how flexible it is.

Don’t have black beans? You can easily sub in pinto beans. Want more heat? Just add an extra kick of spice. Here’s what you’ll need to get started:

• Avocado oil – butter, or ghee
• Skinless chicken breasts or thighs (cubed or shredded)
• Medium onion (diced)
• Fresh garlic cloves (minced)
• Enchilada sauce (red or green, depending on your preference) I love Siete's red enchilada sauce, but you can add your favorite enchilada sauce.
• Canned diced fire roasted tomatoes (with green chilies or regular)
• Low-sodium chicken broth
• Canned black beans (drained and rinsed)
• Frozen sweet corn (defrosted)
• Ground cumin
• Chili powder
• Ground coriander
• Salt and pepper (to taste)
• Sour cream (for creaminess)
• Shredded cheese (cheddar, Monterey Jack, or Mexican blend)
• Toppings (optional): avocado, cilantro, tortilla strips, lime wedges, additional cheese

Recipe Notes:

1. Garnish with sour cream, cilantro, or avocado for an extra touch of freshness.
2. For extra flavor, use fire-roasted tomatoes to add a smoky depth to the soup.
3. You can easily adjust the spice level by using mild, medium, or hot enchilada sauce.
4. This soup thickens as it sits, so feel free to add a splash of broth when reheating.

Instructions

• Heat 2 tablespoons of avocado oil in a large pot over medium heat.
• Add the cubed or shredded chicken, season with salt and pepper, and cook for 5-7 minutes until golden brown and cooked through. Remove the chicken from the stock pot and set it aside.
• In the same pot, add the diced onion and minced garlic. Sauté for 3-4 minutes until softened and fragrant.
• Stir in spices. Cook for 1 minute.
• Then add the diced tomatoes and let them cook for 3-4 minutes until they break down slightly and blend with the spices.
• Pour in the enchilada sauce and stir to combine.
• Add the chicken broth and return the cooked chicken to the pot.
• Stir in the black beans (drained and rinsed) and corn. Bring the soup to a boil, then reduce the heat and let it simmer for 15-20 minutes to meld the flavors.
• For a creamy soup, remove the soup from heat and stir in the sour cream until fully combined and smooth. At this point, you can stir in heavy cream for extra richness.
• Stir in the shredded cheese until melted and the soup is creamy.
• Taste and adjust seasoning with salt and pepper if needed. Add a splash of lime juice if you like.
• Ladle the soup into bowls and garnish with tortilla strips, avocado, cilantro, extra cheese, or lime wedges if desired.

What To Serve With This Dish

Looking to try more homey soup meals or explore other soup recipes? Here are a few ideas to inspire your next meal:

Creamy Elote Chowder: Mexican Street Corn Soup

The Best Poblano Chicken Tortilla Soup From Scratch

Delicious Sopa De Lentejas with Plantains (Lentil Soup)

Puerto Rican Style Stewed Black Beans (Habichuelas Negras)

Colombian Chicken Stew (Sudado de Pollo)

Puerto Rican Shrimp Stew (Asopao de Camarones)

If you make this creamy chicken enchilada soup, I’d love to hear what you think! Drop a comment or give the recipe a rating—hearing from you always makes my day, and I do my best to reply to everyone. 

And if you snap a photo, don’t forget to tag me on Instagram! I love seeing how your dishes turn out.

Olga

Creamy Chicken Enchilada Soup

4.67 from 3 votes

This creamy chicken enchilada soup is loaded with shredded chicken, chunky tomatoes, and a cheesy, creamy broth, all seasoned with classic enchilada flavors. It’s easy to make with simple ingredients like enchilada sauce, black beans, corn, and plenty of shredded cheese. Serve it with crunchy tortilla chips for dipping, and you’ve got a satisfying meal that comes together quickly any night of the week!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 people

Course: Dinner, Lunch, Main Course

Cuisine: Tex-Mex

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

• 2 tablespoons Avocado Oil Butter or Ghee
• 1 pound skinless chicken breasts or thighs boneless (cubed or shredded)
• 1 Medium Onion diced
• 3 Cloves Fresh Garlic minced
• 1 can Enchilada Sauce 10 oz (red or green, depending on your preference)
• 1 can Diced Roasted Tomatoes 14.5 oz (with green chilies or regular)
• 4 cups Chicken Broth low-sodium 32 oz.
• 1 can Black Beans drained and rinsed
• 1 cup Frozen Sweet Corn drained
• 1 teaspoon Ground Cumin
• 1 teaspoon Chili Powder
• ½ teaspoon Ground Coriander optional for extra depth
• Salt and Pepper to taste
• 1 cup Sour Cream for creaminess
• 1 cup Cheese shredded cheddar, Monterey Jack, or Mexican blend
• Toppings optional: avocado, cilantro, tortilla strips, lime wedges, additional cheese

Equipment

• 1 Dutch Oven
• 1 Wooden Cutting Board
• 1 Chef's Knife
• 1 Wooden Cooking Spoon

Method

 

Prep

1. Dice the onions, finely dice the cilantro (optional), and set aside.

   Grate the cheese and set aside.
2. Heat 2 tablespoons of avocado oil in a large pot over medium heat. Add the cubed or shredded chicken, season with salt and pepper, and cook for 5-7 minutes until golden brown and cooked through. Remove the chicken from the pot and set it aside.
3. In the same pot, add the diced onion and minced garlic. Sauté for 3-4 minutes until softened and fragrant.
4. Stir in 1 teaspoon ground cumin, 1 teaspoon chili powder, and 1 teaspoon ground coriander. Cook for 1 minute, then add the diced tomatoes and let them cook for 3-4 minutes until they break down slightly and blend with the spices.
5. Pour in the enchilada sauce and stir to combine. Add the chicken broth and return the cooked chicken to the pot.
6. Stir in the black beans (drained and rinsed) and corn. Bring the soup to a boil, then reduce the heat and let it simmer for 15-20 minutes to meld the flavors.
7. Remove the soup from heat and stir in the sour cream until fully combined and smooth. For extra richness, you can stir in heavy cream at this point.
8. Stir in the shredded cheese until melted and the soup is creamy.
9. Taste and adjust seasoning with salt and pepper if needed. Add a splash of lime juice if you like.
10. Ladle the soup into bowls and garnish with tortilla strips, avocado, cilantro, extra cheese, or lime wedges if desired.

Notes

Best Cheese for Melting

For the smoothest, creamiest soup, buy blocks of cheese and shred them yourself. Pre-shredded cheese might be convenient, but it often contains additives that can affect how it melts. Monterey Jack and mild cheddar are great options—they melt beautifully and give the soup that rich, cheesy texture we’re going for. It’s worth the extra few minutes!

Tried this recipe?

Let us know how it was!