Description
Restaurant-quality Chicken Enchilada Soup with tender chicken, rich enchilada sauce, creamy broth, and bold Mexican spices. One-pot meal ready in 45 minutes!
Ingredients
2 tablespoons olive oil
1 1/2 to 2 pounds boneless, skinless chicken (breasts, thighs, or combination)
1 large yellow onion, diced
1 red bell pepper, diced
4 cloves garlic, minced
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper (adjust to taste)
1 (10-ounce) can red enchilada sauce
6 cups chicken broth (low-sodium recommended)
1 (14.5-ounce) can fire-roasted diced tomatoes
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can pinto beans, drained and rinsed
1 1/2 cups frozen corn kernels
1 cup heavy cream (or half-and-half)
4 ounces cream cheese, softened and cubed
2 tablespoons fresh lime juice
1/4 cup fresh cilantro, chopped
Salt and black pepper to taste
FOR SERVING:
Shredded cheddar or Mexican blend cheese
Sour cream or Mexican crema
Diced avocado
Crushed tortilla chips
Fresh lime wedges
Additional cilantro
Sliced jalapeños
Instructions
1. Pat chicken dry and season generously with salt and pepper on both sides. Dice vegetables and measure spices.
2. Heat olive oil in large Dutch oven or heavy pot over medium-high heat. Add seasoned chicken and cook 5-6 minutes per side until golden brown (doesn’t need to be fully cooked). Transfer to plate.
3. Reduce heat to medium. In same pot, add diced onion and bell pepper. Cook 5-6 minutes, stirring occasionally, until softened.
4. Add minced garlic and cook 30 seconds until fragrant.
5. Add chili powder, cumin, smoked paprika, oregano, and cayenne. Stir constantly for 1 minute to toast spices.
6. Pour in enchilada sauce, scraping up browned bits from bottom. Add chicken broth, fire-roasted tomatoes with juices, black beans, pinto beans, and corn. Stir to combine.
7. Return partially cooked chicken to pot, nestling into liquid. Bring to boil, then reduce heat to low. Cover and simmer 20-25 minutes until chicken is cooked through (165°F).
8. Remove chicken to cutting board. Let rest 5 minutes, then shred into bite-sized pieces with two forks.
9. While chicken rests, add heavy cream and cubed cream cheese to soup. Stir over low heat until cream cheese melts completely, about 2-3 minutes.
10. Return shredded chicken to pot. Add lime juice and chopped cilantro. Stir to combine.
11. Taste and adjust seasoning with salt and black pepper (usually 1-2 teaspoons salt needed).
12. Let soup rest off heat for 5 minutes before serving.
13. Ladle into bowls and top with shredded cheese, sour cream, avocado, tortilla chips, cilantro, and lime wedges.
Notes
Don’t skip browning chicken and toasting spices – these steps build deep flavor.
Fire-roasted tomatoes add smoky depth but regular diced tomatoes work fine.
Quality enchilada sauce makes a difference – look for authentic brands.
Rotisserie chicken shortcut: Skip initial cooking, use 3-4 cups shredded meat, add during last 10 minutes.
Can use all breasts, all thighs, or combination. Thighs are more forgiving and flavorful.
Store refrigerated for up to 4 days. Flavors improve overnight!
Freeze for up to 3 months. May separate slightly – stir well while reheating.
For lighter version: Use half-and-half and reduce/omit cream cheese.
Slow cooker method: Brown chicken and vegetables first, then cook on low 6-7 hours. Add cream, cream cheese, lime, cilantro during last 10 minutes on high.
For spicier soup: Add chipotle peppers in adobo or increase cayenne.
Always finish with fresh lime juice and cilantro for brightness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: Mexican, Tex-Mex
Nutrition
- Serving Size: 1.5 cups
- Calories: 435
- Sugar: 8g
- Sodium: 820mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 105mg
Keywords: chicken enchilada soup recipe, mexican soup, creamy chicken soup, enchilada soup, comfort food