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Chicken Enchilada Soup

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A cozy, slightly spicy bowl that tastes like a warm hug — this Chicken Enchilada Soup brings the classic enchilada flavors into a comforting, slurpable form.

Ingredients

Scale
  • 2 cups cooked chicken, shredded (rotisserie or poached chicken both work)
  • 1 can (15 oz) enchilada sauce
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn (fresh or frozen)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup heavy cream (or substitute sour cream for tang)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and freshly ground black pepper to taste
  • Shredded cheese, for topping (cheddar or Monterey Jack)
  • Chopped cilantro, for garnish

Instructions

  1. Heat a large pot over medium heat and add a tablespoon of oil. Sauté the diced onion until soft and translucent, about 4–5 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.
  2. Add the shredded chicken, enchilada sauce, drained black beans, corn, and chicken broth to the pot. Stir to combine.
  3. Season with cumin, chili powder, salt, and pepper. Bring the mixture to a gentle simmer.
  4. Simmer uncovered for about 20 minutes so the flavors meld and the soup slightly thickens. Taste and adjust seasoning.
  5. Reduce heat to low and stir in the heavy cream or sour cream until fully incorporated. Heat through for 2–3 minutes without boiling (to avoid curdling if using sour cream).
  6. Ladle into bowls and top with shredded cheese and chopped cilantro.

Notes

Use low-sodium broth for more control over salt. For a dairy-free version, swap heavy cream for full-fat coconut milk. If you prefer deeper heat, add a dash of chipotle in adobo.

Find it online: https://www.mealbreeze.com/chicken-enchilada-soup/