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Creamy Chicken Enchilada Soup – Cozy, Bold, and One-Pot Comfort

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A creamy, cheesy twist on classic chicken enchiladas — transformed into a bold and comforting one-pot soup with tender chicken, beans, corn, and melty cheese.

Ingredients

Scale

  • 1½ lbs boneless chicken breasts or thighs

  • 1 tbsp oil

  • 1 small onion, diced

  • 3 garlic cloves, minced

  • 1 (10 oz) can red enchilada sauce

  • 1 (4 oz) can diced green chiles

  • 4 cups chicken broth

  • 1 tbsp tomato paste

  • 2 tsp cumin

  • 1 tsp chili powder

  • ½ tsp smoked paprika

  • 4 oz cream cheese, cubed

  • 1 cup shredded cheddar or Mexican blend cheese

  • ½ cup heavy cream (optional)

  • 1 cup corn

  • 1 (15 oz) can black beans, drained and rinsed

  • Salt and pepper to taste

Instructions

  • Sauté onion and garlic in oil until soft. Add spices and tomato paste; cook 1 minute.

  • Add enchilada sauce, green chiles, broth, and chicken. Simmer 20–25 minutes until chicken is cooked.

  • Remove chicken, shred, and return to pot.

  • Stir in cream cheese, shredded cheese, and cream. Stir until melted and smooth.

  • Add beans and corn. Simmer 5–10 minutes more. Season to taste.

  • Serve hot with toppings like tortilla strips, avocado, and lime.

Notes

  • Use rotisserie chicken for a faster version.

  • Add jalapeños or chipotle for more spice.

  • Soup thickens as it sits — add broth to adjust.

Find it online: https://savoryproteinstudio.com/creamy-chicken-enchilada-soup-cozy-bold-and-one-pot-comfort/