Creamy Chicken Enchilada Soup – a fiesta of flavors with corn, black beans, chicken, and cheese. With delicious Mexican flavors, this soup is comforting, satisfying, and easy to make.
When I’m craving the flavors of enchiladas (or Mexican food in general), this soup is a quick and easy way to enjoy those flavors without much fuss. This soup comes together in just 30 minutes, which means I can be enjoying a comforting bowl of soup in no time.
Ingredients
The rich Mexican flavor in this creamy chicken enchilada soup comes from adding enchilada sauce to the base of the soup. I love using homemade enchilada sauce in this recipe. The flavors are rich and authentic, and it adds a lot of depth and body to the soup.
Processed cheese (aka Velveeta) adds a creamy, cheesy component. And rotisserie chicken adds to the ease of this recipe. This soup is a great way to use up leftover chicken as well.
And let’s not forget one of my favorite things – the garnishes! I like to add crispy tortilla strips, cilantro, sour cream, and lime wedges. Other great options include scallions, shredded cheese, and avocado.
Tips for making
- Don’t skip the homemade enchilada sauce. I absolutely love this sauce – it is so incredibly flavorful and provides all of the seasonings for the soup. Since the sauce only takes 10 minutes to make and keeps well in the refrigerator for several days, you can make the sauce ahead of time so it’s ready when you are.
- Prep and gather all of the ingredients before starting. This soup comes together in just 30 minutes, so it’s helpful to have the ingredients prepped and ready to add to the soup.
- Don’t skimp on the garnishes. I love adding tortilla strips, sour cream, cilantro, and lime wedges. Feel free to customize the toppings. Avocado, cheese, diced tomatoes, scallions are also delicious options.
This soup comes together in 30 minutes, making it perfect for easy weeknight meals or quick weekend lunches.
Equipment
More soup recipes you may enjoy
- Creamy Italian Sausage Soup [One Pot]
- Zuppa Toscana Soup {Homemade Olive Garden}
- Easy Homemade Tomato Soup
- Italian Wedding Soup
- Loaded Potato Gnocchi Soup
Creamy Chicken Enchilada Soup
Equipment
Ingredients
- 1/2 yellow onion diced
- 10 ounces frozen corn
- 15.5 ounces black beans (1 can) rinsed and drained
- 2 cups chicken stock or vegetable
- 1 cup enchilada sauce (note 1)
- 4 ounces processed cheese (like Velveeta), cut into cubes
- 1 1/2 cups cooked chicken chopped
Garnishes
- cilantro
- tortilla strips
- sour cream
- lime wedges
Instructions
- In a medium saucepan, heat oil over medium heat. Add the onion and cook for 3-4 minutes until soft and translucent. Add the corn and cook for another 3-4 minutes.
- Stir in the black beans, enchilada sauce, and chicken stock. Bring to a simmer and cook for 10 minutes.
- Add the processed cheese and stir until melted and combined, 2-3 minutes. Stir in the chicken and cook until warmed through.
- Ladle the soup into bowls and top with garnishes, as desired.
Notes
- Enchilada sauce can be made ahead of time. It keeps well in the refrigerator for several days until you are ready to make the soup.
Thanks for sharing!
If you try this recipe, please leave a comment and rating below. If you take a photo, you can share on Instagram tagging me @mycasualpantry using hashtag #mycasualpantry. I love to see what you are making.
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