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Chicken Enchilada Soup - Cozy, Flavorful, and Easy

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 1 green bell pepper, diced (or red for sweetness)
  • 3 cloves garlic, minced
  • 1–2 tablespoons chili powder (adjust to taste)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika (optional but recommended)
  • 1/2 teaspoon dried oregano
  • 1 (15-ounce) can red enchilada sauce
  • 1 (14.5-ounce) can fire-roasted diced tomatoes, with juices
  • 4 cups low-sodium chicken broth
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup frozen or canned corn, drained if canned
  • 2 cups cooked shredded chicken (rotisserie works great)
  • 1/2 cup canned mild green chiles (optional)
  • 1/2 cup heavy cream or half-and-half (or 4 ounces cream cheese for extra creamy)
  • 1 cup shredded cheddar or Mexican blend cheese, plus more for topping
  • Salt and black pepper, to taste
  • Juice of 1/2 lime, plus wedges for serving
  • Fresh cilantro, chopped, for garnish
  • Tortilla chips or strips, for topping
  • Avocado slices, sour cream, and jalapeño (optional toppings)

Method
 

  1. Sauté the aromatics. Heat olive oil in a large pot over medium heat. Add onion and bell pepper. Cook 4–5 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
  2. Bloom the spices. Add chili powder, cumin, smoked paprika, and oregano. Stir for 30–60 seconds to wake up the flavors. If the pot looks dry, add a splash of broth to keep spices from burning.
  3. Build the base. Pour in enchilada sauce, diced tomatoes, and chicken broth. Stir in black beans, corn, and green chiles if using. Bring to a gentle boil, then reduce to a simmer.
  4. Add the chicken. Stir in shredded chicken. Simmer 10–15 minutes to let the flavors come together. Taste and season with salt and pepper as needed.
  5. Make it creamy. Lower the heat. Stir in heavy cream (or softened cream cheese in small pieces). Let it melt and blend into the soup. Do not boil after adding dairy.
  6. Add the cheese. Sprinkle in the shredded cheese a handful at a time, stirring until smooth. The soup should be slightly thick and silky.
  7. Finish with acidity. Stir in lime juice. Taste again and adjust salt, pepper, or chili powder to your liking.
  8. Serve with toppings. Ladle into bowls and top with tortilla strips, cilantro, extra cheese, avocado, sour cream, and jalapeño, as desired.