Description
This Creamy Chicken Enchilada Soup is a flavorful, one-pot meal loaded with tender shredded chicken, enchilada sauce, black beans, and melty cheese. It’s quick, comforting, and easy to make in just 30 minutes—perfect for weeknight dinners or meal prep.
Ingredients
Scale
- 2 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 tbsp taco seasoning
- 1 tsp cumin
- 3 tbsp all-purpose flour
- 3 cups chicken broth
- 1 (10 oz) can red enchilada sauce
- 1 (15 oz) can black beans, drained & rinsed
- 1 (14.5 oz) can fire-roasted diced tomatoes
- 1 (4 oz) can diced green chilies
- 1½ cups shredded cooked chicken
- 1 cup frozen corn
- ½ cup heavy cream
- 1½ cups shredded cheddar cheese
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and sauté for 3-4 minutes until soft.
- Stir in garlic, taco seasoning, cumin, and flour, cooking for 1 minute.
- Slowly add chicken broth, stirring constantly.
- Pour in enchilada sauce, black beans, tomatoes, green chilies, shredded chicken, and corn.
- Bring to a gentle boil, then reduce heat and simmer for 15 minutes.
- Stir in heavy cream and shredded cheese until melted and smooth.
- Serve hot with toppings like sour cream, tortilla strips, avocado, and fresh cilantro.
Notes
- Use rotisserie chicken for a faster prep.
- Adjust spice level with extra chilies or jalapeños.
- Make it dairy-free by swapping cream for coconut milk.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican