Print

The Ultimate One-Pot Creamy Chicken Enchilada Soup (Ready in 30 Minutes)

Close-up of a bowl of rich, orange-hued creamy chicken enchilada soup filled with shredded chicken, black beans, and corn.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Whip up this quick and creamy chicken enchilada soup in just 30 minutes. This recipe delivers rich, velvety texture and bold Tex-Mex flavor, making it a perfect, easy weeknight dinner.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 1 red bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 (10 ounce) can diced green chiles, undrained
  • 1 (10 ounce) can fire-roasted diced tomatoes, undrained
  • 1 (4 ounce) can diced green chiles, undrained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup frozen corn
  • 4 cups chicken broth
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (adjust to taste)
  • 3 cups cooked, shredded chicken (rotisserie works well)
  • 4 ounces cream cheese, cut into cubes
  • 1 cup shredded Monterey Jack or Mexican blend cheese
  • Salt and black pepper to taste

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and bell pepper. Cook until softened, about 5 to 7 minutes.
  2. Add the minced garlic and cook for 1 minute until fragrant.
  3. Stir in the chili powder, cumin, oregano, smoked paprika, and cayenne pepper. Cook for 1 minute, stirring constantly, to toast the spices.
  4. Pour in the chicken broth, diced green chiles (both cans), fire-roasted tomatoes, black beans, and corn. Bring the mixture to a simmer.
  5. Reduce the heat to low, cover, and let the soup simmer for 10 minutes to allow the flavors to blend.
  6. Stir in the shredded chicken.
  7. Add the cubed cream cheese, stirring constantly until the cream cheese melts completely and the soup becomes smooth and creamy. This step creates the velvety texture you want.
  8. Stir in the shredded cheese until it melts into the soup. Season with salt and pepper to your liking.
  9. Serve the soup hot with your favorite toppings.

Notes

  • For a smoother soup, you can blend about 1 cup of the soup mixture before adding the cream cheese, then stir it back in.
  • Use leftover rotisserie chicken to make this a truly quick chicken soup recipe.
  • Top generously with fresh avocado slices, a dollop of sour cream, chopped cilantro, and crispy tortilla strips for the best texture contrast.

Nutrition

Find it online: https://blissbatter.com/creamy-chicken-enchilada-soup-recipe/