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–+ servings
side view of a bowl of Creamy Chicken Enchilada Soup
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!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Dinner, Lunch, Main Course
Cuisine: Tex-Mex
Ingredients Equipment Method Notes

Ingredients
  

  • 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!

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