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Creamy Chicken Enchilada Soup

Rich and creamy soup with tender chicken, enchilada flavors, black beans, and corn, perfect for cozy comfort food dinners.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 bowls
Course: Main Course, Soup
Cuisine: American, Mexican
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 2 lbs boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • 1 large yellow onion diced
  • 3 cloves garlic minced
  • 2 tsp ground cumin
  • 2 tsp chili powder
  • 1 tsp paprika
  • 0.5 tsp dried oregano
Liquid Components
  • 4 cups low-sodium chicken broth
  • 10 oz red enchilada sauce canned
  • 14.5 oz diced tomatoes drained
  • 15 oz black beans drained and rinsed
  • 1 cup frozen corn kernels
  • 1 cup heavy cream
  • 2 tbsp tomato paste
Garnish
  • 1 cup shredded Mexican cheese blend
  • 0.5 cup fresh cilantro chopped
  • 1 avocado diced
  • 0.25 cup sour cream

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Wooden spoon
  • Cutting board
  • Sharp knife

Method
 

  1. Heat olive oil in a large Dutch oven over medium-high heat. Season chicken with salt and pepper, cook 6-7 minutes per side until golden. Remove and shred when cool.
  2. Add diced onion to the same pot and cook 4-5 minutes until softened. Add garlic and cook another minute until fragrant.
  3. Stir in cumin, chili powder, paprika, and oregano, cooking 30 seconds until aromatic. Add tomato paste and cook 1 minute more.
  4. Pour in chicken broth, scraping up browned bits. Add enchilada sauce, tomatoes, black beans, and corn. Bring to a boil.
  5. Reduce heat to medium-low and simmer 15-20 minutes. Add shredded chicken and simmer 5 minutes more.
  6. Reduce heat to low and slowly stir in heavy cream. Simmer 2-3 minutes until heated through, being careful not to boil.
  7. Taste and adjust seasoning as needed. Serve hot with desired garnishes including cheese, cilantro, avocado, and sour cream.

Notes

For extra heat, add diced jalapeños with the onion. This soup freezes well for up to 3 months. Reheat gently to prevent cream separation.