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hearty chicken enchilada soup recipe - Hearty Chicken Enchilada Soup served in a white bowl overhead view
Chloe

Hearty Chicken Enchilada Soup

hearty chicken enchilada soup recipe made easy at home. A creamy, smoky one-pot soup that delivers all the cheesy, saucy comfort of chicken enchiladas in a co
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 380
Ingredients Method

Ingredients
  

Soup Base
  • 1 lb boneless skinless chicken breasts or thighs
  • 1 tablespoon olive oil
  • 1 small onion diced
  • 3 cloves garlic minced
  • 2 cups chicken broth low sodium preferred
  • 1 can (15 oz) black beans drained and rinsed
  • 1 can (15 oz) fire-roasted diced tomatoes undrained
  • 1 can (4 oz) diced green chiles mild or hot
  • 1 cup frozen corn kernels
  • 1 ½ cups red enchilada sauce mild or medium
  • 4 oz cream cheese cubed and softened
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon chili powder
  • to taste salt and black pepper
For Serving
  • 1 cup shredded sharp cheddar cheese
  • ½ cup sour cream
  • 4 corn tortillas cut into strips and baked or fried until crisp
  • ¼ cup fresh cilantro leaves
  • 1 lime cut into wedges
  • 1 ripe avocado diced

Method
 

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Season chicken breasts with salt and pepper, then sear until golden brown, about 3–4 minutes per side. Transfer to a plate and set aside.
  2. In the same pot, reduce heat to medium. Add diced onion and cook until softened, about 4 minutes. Stir in garlic, cumin, smoked paprika, and chili powder, cooking for 1 minute until fragrant.
  3. Pour in chicken broth, enchilada sauce, fire-roasted tomatoes (with their juices), green chiles, black beans, and corn. Bring to a gentle simmer, stirring to combine.
  4. While the soup simmers, shred the reserved chicken with two forks. Add the shredded chicken and cubed cream cheese to the pot. Stir continuously until cream cheese is fully melted and soup is creamy. Simmer for 10 minutes, or until chicken reaches an internal temperature of 165°F (74°C), to meld flavors. Adjust seasoning to taste.
  5. Ladle the hot soup into bowls. Top generously with shredded cheddar, a dollop of sour cream, crispy tortilla strips, avocado, cilantro, and a squeeze of fresh lime juice.