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Creamy Chicken Enchilada Soup

Name: Creamy Chicken Enchilada Soup
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: ½ yellow onion (diced); 15.25 ounces corn (drained); 15.5 ounces black beans (rinsed and drained); 2 cups chicken stock or broth (or vegetable broth); 1 cup enchilada sauce (Note 1); 6 ounces processed cheese (like Velveeta, cut into cubes); 1 ½ cups cooked chicken (shredded or chopped); salt and pepper (to taste); cilantro; tortilla strips; pickled red onions

Published: Sep 2, 2022 by Abbey · 2 Comments · This post may contain affiliate links.

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Creamy Chicken Enchilada Soup is a fiesta of flavors with corn, black beans, cheese, and chicken in a boldly spiced broth. This soup is comforting, satisfying, and comes together in just 20 minutes.

Dig into a bowl of Creamy Chicken Enchilada Soup and your taste buds will thank you!

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Why you will love this

It's creamy and cheesy with just the right amount of spice.
Filled with tender chicken, corn, and black beans.
Just 20 minutes from start to finish. This soup is ideal for busy weeknights or weekend lunches when you just want a fast, casual meal.
Garnishes galore! Any dish that can be customized with garnishes ranks high on my list. Set out a toppings bar so everyone can build their own bowl of deliciousness.

I love serving this with chips and guacamole or a slice of green chile cheddar cornbread.

Ingredients

dishes of corn, black beans, sauce, stock, chicken, onion, cheese

Shredded or chopped chicken - Use up leftover chicken or pick up a rotisserie chicken for added convenience.
Chicken broth or stock - I prefer to use low-sodium broth so I can control the amount of salt.
Processed cheese (Velveeta) melts beautifully and adds a creamy, cheesy vibe.
Enchilada sauce - I recommend using homemade sauce for its authentic deep, bold flavor. My enchilada sauce comes together in just a matter of minutes and takes this soup to the next level. Store bought sauce can be used in a pinch.

Step-by-step instructions

Please see the recipe card for complete instructions and ingredient amounts.

In a heavy pot over medium heat, cook the onion until soft and translucent. (Image 1)
Add the corn and sauté for 2-3 minutes. (Image 2)

Add the black beans, chicken broth, and enchilada sauce. (Image 3)
Simmer for 5 minutes.
Add cheese and stir until melted. Add in chicken. (Image 4)

adding broth, sauce, beans, cheese, and chicken.

Stir together to warm the chicken. Ladle into bowls and serve with garnishes.

Tips

Prep and gather all of the ingredients before starting. This soup comes together in just 20 minutes, so it's helpful to have the ingredients prepped and ready to add to the soup.
Make the enchilada sauce ahead of time. It keeps well for several days in the refrigerator. Any leftover sauce can be used with any of your Mexican-inspired favorites.
Don't skimp on the garnishes - it's the best part! I love adding tortilla strips, cilantro, and pickled red onions. Other tasty toppings include:
- Sour cream
- Lime wedges
- Scallions
- Avocado
- Diced tomatoes
- Shredded Colby or Cheddar cheese

pickled red onions in a jar. — Pickled red onions

TIP: Make-ahead chicken breasts

Season boneless skinless chicken with garlic and onion powder, paprika, salt and pepper.
Cook at 400 degrees for 20-25 minutes until the internal temperature reaches 165 degrees. Note: the cooking time will vary depending on the size of the chicken breasts.
Shred or chop and store in an airtight container in the refrigerator.
Use in soups, salads, sandwiches, casseroles, nachos or tacos.

side view close up of bowl of enchilada soup.

Storing and reheating

To store, cool completely. Transfer to an airtight container and refrigerate for 3-4 days.

To reheat, transfer to a saucepan and heat over medium-low heat. Alternatively, small portions can be reheated in the microwave.

Equipment

Dutch oven | Measuring cup | Liquid measuring cup

Other soup recipes to try

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This post was originally published in October 2020 and has been updated.