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Easy One-Pot Creamy Chicken Enchilada Soup

Close-up of a bowl of creamy chicken enchilada soup topped with sour cream and cilantro.
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Make this easy one-pot creamy chicken enchilada soup for a comforting Tex-Mex dinner. It uses rotisserie chicken for speed and delivers rich, bold enchilada flavor.

Ingredients

Scale
  • 2 cups shredded cooked chicken (rotisserie works well)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (10 ounce) can red enchilada sauce
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup frozen corn
  • 4 cups chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 4 ounces cream cheese, cut into cubes
  • 1/2 cup heavy cream or half-and-half
  • Salt and pepper to taste
  • Optional toppings: shredded cheddar cheese, sour cream, fresh cilantro, tortilla strips

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  2. Add the minced garlic, cumin, chili powder, and oregano. Cook for 1 minute until fragrant.
  3. Pour in the enchilada sauce, rinsed black beans, corn, and chicken broth. Bring the mixture to a simmer.
  4. Stir in the shredded chicken. Reduce the heat to low and let the soup simmer for 10 minutes to allow flavors to combine.
  5. Add the cubed cream cheese to the pot. Stir constantly until the cream cheese melts completely into the broth, creating a creamy base.
  6. Stir in the heavy cream. Heat through gently, but do not let the soup boil after adding the cream.
  7. Taste the soup and add salt and pepper as needed.
  8. Serve the hearty dinner soup hot with your choice of toppings.

Notes

  • For a quicker version, use store-bought shredded chicken.
  • If you prefer a tangier flavor, substitute half of the heavy cream with plain Greek yogurt, adding it at the very end off the heat.
  • This recipe works well in a slow cooker; combine all ingredients except cream cheese and cream, cook on low for 6 hours, then stir in cream cheese and cream until melted.

Nutrition

Find it online: https://juliameal.com/creamy-chicken-enchilada-soup-recipe/