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 and satisfying and comes together in just 20 minutes.
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This post was originally published in October 2020 and has been updated.
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.
- It takes just 20 minutes to make this soup, which is ideal for busy weeknights or weekend lunches when you want a fast, casual meal.
- Garnishes galore! I love any dish that can be customized with garnishes. Set out a toppings bar so everyone can build their own bowl of deliciousness.
- Serve with chips and 4-ingredient guacamole or a slice of green chile cheddar cornbread.
Ingredients
- 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 homemade enchilada sauce comes together in just a matter of minutes and takes this soup to the next level. A 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.
- Add the corn and sauté for 2-3 minutes.
- Add the black beans, chicken broth, and enchilada sauce. Simmer for 5 minutes.
- Add cheese and stir until melted. Add in chicken.
- Stir together to warm the chicken. Ladle into bowls and serve with garnishes.
Expert 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
Make ahead chicken breasts
- Season boneless skinless chicken with garlic and onion powder, paprika, salt and pepper.
- Bake the chicken at 425℉ until the internal temperature reaches 165℉, approx. 15-20 minutes. The baking time will depend upon 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.
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.
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📖 Recipe Card
Creamy Chicken Enchilada Soup
Save this recipe!
We'll email this post to you, so you can come back to it later!
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EQUIPMENT
Ingredients
- ½ yellow onion (diced)
- 15.25 ounces corn (drained)
- 15.5 ounces black beans (rinsed and drained)
- 2 cups low-sodium 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)
Garnishes
- cilantro
- tortilla strips
- pickled red onions
Instructions
- In a Dutch oven or heavy pot, 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 2-3 minutes.
- Stir in the black beans, enchilada sauce, and chicken stock. Bring to a simmer and cook for 5 minutes.
- Add the processed cheese and stir until melted and combined, 2-3 minutes. Stir in the chicken and cook until warmed through. Season to taste with salt and pepper as needed.
- 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.
- Gather ingredients ahead of time. This soup comes together quickly so it's helpful to have everything prepped and ready to use.
- Cook chicken breasts ahead of time to use in various recipes. Season boneless, skinless chicken breasts with onion and garlic powder, paprika, salt and pepper. Roast in a 400°F oven for 20-25 minutes until the internal temperature reaches 165°F. (The roast time will vary depending on the size of the chicken breasts).
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
Toni A Ybarra says
Can't wait to prepare.... 🙂
Abbey says
I hope you enjoy!