Chicken Enchilada Soup

Published by Fork Around & Find Out Kitchen — presented in the Lila editorial voice. Editorial standards

Chicken enchilada soup takes the flavors that usually live inside a rolled tortilla and lets them loose in a pot, where frankly they seem relieved. Onion, garlic, chili powder, cumin, and smoked paprika build the base before chicken broth, red enchilada sauce, tomatoes, black beans, and corn turn it into a full-bodied soup. Shredded cooked chicken makes this a genuinely fast dinner rather than a project disguised as one.

The cream cheese is what changes the texture from brothy to creamy, but cut it into cubes before it goes in. Smaller pieces melt smoothly into the hot liquid; dropping in one cold block and poking at it with a spoon is less a cooking technique than a hostage negotiation. Once the cream cheese is fully incorporated, taste before adding more salt because enchilada sauce, broth, and beans already bring plenty.

Then comes the best part: toppings. Cheddar, tortilla strips, avocado, sour cream, and cilantro add crunch, richness, freshness, and contrast. The soup itself is ready in about 30 minutes, but the bowl you build on top is what makes it feel like enchiladas rather than simply red soup with excellent intentions.

Prep20 minutes

Cook35 minutes

Total55 minutes

Serves4 servings

DifficultyEasy

Ingredients

Servings

1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
4 cups low-sodium chicken broth
1 can (10 ounces) red enchilada sauce
1 can (14.5 ounces) diced tomatoes
1 can (15 ounces) black beans, drained and rinsed
1 cup frozen corn kernels
2 cups cooked, shredded chicken (rotisserie works well)
4 ounces cream cheese, cubed
Salt and black pepper, to taste
Shredded cheddar, tortilla strips, diced avocado, sour cream, and cilantro, for serving

Instructions

1Heat olive oil in a large pot over medium heat. Add the onion and cook until softened, about 4 minutes. Add the garlic and cook until fragrant, 30 seconds.
2Stir in the chili powder, cumin, and smoked paprika and cook for 30 seconds, stirring constantly, until fragrant.
3Add the chicken broth, enchilada sauce, diced tomatoes, black beans, and corn. Bring to a simmer.
4Stir in the shredded chicken and cream cheese. Cook, stirring occasionally, until the cream cheese fully melts into the broth and the soup is heated through, 8 to 10 minutes.
5Taste and season with salt and pepper as needed -- the enchilada sauce and broth both carry salt, so taste before adding more.
6Ladle into bowls and top with shredded cheddar, tortilla strips, avocado, sour cream, and cilantro as desired.

Nutrition Information

Estimated per serving: 1 of 4 servings.

520Calories

37 gProtein

48 gCarbohydrates

21 gTotal Fat

8 gSaturated Fat

14 gFiber

10 gTotal Sugars

1580 mgSodium

95 mgCholesterol

Estimated from the ingredients and quantities in this recipe using standard food-composition values. Brand choices, trimming, cooking loss, optional ingredients, and actual portion size can change the numbers. How we calculate nutrition estimates.

Pro Tips

Cube the cream cheese before adding it -- smaller pieces melt into the broth faster and more evenly than one large block.
Use rotisserie chicken to save time; it's already seasoned and shreds easily with two forks.
Taste before adding extra salt. Enchilada sauce and canned beans are both salted, so the soup often needs less than you'd expect.

Substitutions

chicken → shredded rotisserie turkey or 2 cans drained chicken breast Use the same quantity either way.

black beans → pinto beans A 1:1 swap with a slightly milder flavor.

cream cheese → plain Greek yogurt, stirred in off the heat Adds creaminess without the richness; stir in at the very end so it doesn't curdle.

Storage Instructions

Refrigerate Chicken Enchilada Soup in an airtight container for up to 4 days. Reheat it gently on the stovetop, stirring as it warms; add a small splash of broth if the soup has thickened in the refrigerator.