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Close-up of chicken enchilada soup showing creamy broth and shredded chicken on a lifted spoon — chicken enchilada soup
Abdul Rehman

Chicken Enchilada Soup

A one-pot chicken enchilada soup with a cream cheese-thickened broth, shredded chicken, black beans, and corn, seasoned with cumin, chili powder, and smoked paprika. On the table in 40 minutes from a single pot.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6
Course: Soup / Main
Cuisine: Mexican-American
Calories: 310
Ingredients Method Notes

Ingredients
  

For the Soup
  • 2 tbsp olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 garlic cloves, minced
  • 1 jalapeño, seeded and finely chopped (optional)
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper (optional)
  • 1/2 tsp dried oregano
  • 1 can (400g / 14 oz) diced tomatoes, undrained
  • 1 can (225g / 8 oz) red enchilada sauce (lard-free)
  • 1 can (400g / 14 oz) black beans, drained and rinsed
  • 1 can (340g / 12 oz) corn kernels, drained (or 1 cup frozen corn)
  • 900ml (4 cups) low-sodium chicken broth
  • 500g (about 1 lb) boneless, skinless chicken breasts or thighs
  • 115g (4 oz) cream cheese, softened and cubed
  • Salt and black pepper to taste
Toppings (optional)
  • Shredded cheddar or Monterey Jack cheese
  • Sour cream
  • Fresh cilantro
  • Sliced jalapeños
  • Crispy tortilla strips
  • Lime wedges
  • Diced avocado

Method
 

  1. Heat olive oil in a large pot over medium heat. Add diced onion and cook 4 to 5 minutes until soft and translucent.
  2. Add minced garlic and jalapeño. Cook 1 minute, stirring, until fragrant.
  3. Add cumin, chili powder, smoked paprika, cayenne, and oregano. Stir 30 seconds until fragrant.
  4. Pour in diced tomatoes, enchilada sauce, chicken broth, black beans, and corn. Stir to combine. Nestle in the raw chicken and press down so it is fully submerged.
  5. Bring to a boil, then reduce heat to medium-low. Cover and simmer 20 minutes until chicken reaches 75°C (165°F) internally.
  6. Remove chicken and shred with two forks. Return shredded chicken to the pot.
  7. Add cubed cream cheese. Stir over medium-low heat for 2 to 3 minutes until fully melted with no lumps.
  8. Season with salt and pepper. Serve immediately with toppings.

Notes

Allergen Note: Contains dairy (cream cheese; optional cheese and sour cream toppings). To make this dairy-free, substitute cream cheese with a masa harina slurry (2 tablespoons masa harina mixed with 3 tablespoons cold water, stirred in during the last 5 minutes of simmering) and use plant-based toppings.