Creamy Chicken Enchilada Soup Recipe – Easy One Pot Dinner
This Chicken Enchilada Soup has all the bold, cozy flavors you love from chicken enchiladas, but in an easy, one-pot format. It’s loaded with tender chicken, beans, corn, and a rich, seasoned broth that tastes like it simmered all day.
This is one of those soups that just works, especially on busy nights when you want something comforting but don’t feel like juggling a sink full of dishes.
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When comfort food meets bold Tex-Mex flavor, this chicken enchilada soup is what you get.
How to Make Chicken Enchilada Soup
Here are the ingredients you need to make this chicken enchilada soup recipe, plus step by step instructions for how to make it.
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 tbsp minced garlic
- 10 oz. red enchilada sauce
- 10 oz. Rotel diced tomatoes with green chilies
- 15 oz. black beans, drained and rinsed
- 15 oz. canned whole kernel corn, drained
- ½ tsp chili powder
- ½ tsp onion powder
- 4 cups chicken broth
- 1 1/2 lbs boneless skinless chicken breast
- 4 oz. cream cheese, cubed and softened
- 2 cups cheddar cheese, shredded
- Tortilla strips, sour cream, cilantro to serve
Step by Step Instructions
1. Heat the butter and olive oil together in a large stockpot over medium heat. Once the butter is melted, add the chopped onion and cook until softened, about 5 minutes. Stir in the garlic and cook for 1 more minute, just until fragrant.
2. Place the chicken into the pot, then add the diced tomatoes, enchilada sauce, black beans, corn, seasonings, and broth. Stir to combine and bring the soup to a boil. Lower the heat and simmer for about 30 minutes, or until the chicken is fully cooked and tender.
3. Remove the chicken from the pot, shred it with two forks, then return it to the soup.
4. Turn the heat to low and stir in the cream cheese until smooth and fully melted. Add the shredded cheddar cheese and stir until the soup is creamy.
5. Top with tortilla strips, sour cream, and fresh cilantro, and serve hot.
If you’re craving a warm, filling dinner that everyone at the table will actually look forward to, this soup is it. It’s simple, family-friendly. One pot, big flavor, and very little cleanup—honestly, that’s a weeknight win.
More Chicken Dinner Recipes
Chicken Enchilada Soup
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 tbsp minced garlic
- 10 oz. red enchilada sauce
- 10 oz. Rotel diced tomatoes with green chilies
- 15 oz. black beans, drained and rinsed
- 15 oz. canned whole kernel corn, drained
- ½ tsp chili powder
- ½ tsp onion powder
- 4 cups chicken broth
- 1 1/2 lbs boneless skinless chicken breast
- 4 oz. cream cheese, cubed and softened
- 2 cups cheddar cheese, shredded
- Tortilla strips, sour cream, cilantro to serve
Instructions
- Heat the butter and olive oil together in a large stockpot over medium heat. Once the butter is melted, add the chopped onion and cook until softened, about 5 minutes. Stir in the garlic and cook for 1 more minute, just until fragrant.
- Place the chicken into the pot, then add the diced tomatoes, enchilada sauce, black beans, corn, seasonings, and broth. Stir to combine and bring the soup to a boil. Lower the heat and simmer for about 30 minutes, or until the chicken is fully cooked and tender.
- Remove the chicken from the pot, shred it with two forks, then return it to the soup.
- Turn the heat to low and stir in the cream cheese until smooth and fully melted. Add the shredded cheddar cheese and stir until the soup is creamy.
- Top with tortilla strips, sour cream, and fresh cilantro, and serve hot.
