Creamy Chicken Enchilada Soup (Easy Dinner Recipe)
A creamy, cheesy, and flavorful Tex-Mex soup loaded with shredded chicken, black beans, corn, and enchilada sauce — perfect for cozy nights and quick dinners.
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Total Time: 35–40 minutes
- Yield: 6 servings 1x
Ingredients
Scale
- 1 tbsp olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 2 cups cooked shredded chicken
- 1 (15 oz) can black beans, rinsed
- 1 (15 oz) can corn, drained
- 1 (15 oz) can diced tomatoes
- 1½ cups red enchilada sauce
- 3 cups chicken broth
- 4 oz cream cheese, cubed
- 1 cup shredded cheddar or Mexican cheese blend
- Salt, pepper, lime juice to taste
- Optional toppings: avocado, tortilla chips, cilantro
Instructions
- Sauté onion in oil until soft. Add garlic and cook 1 minute.
- Stir in chicken, beans, corn, tomatoes, enchilada sauce, and broth. Simmer 10–15 minutes.
- Add cream cheese and shredded cheese. Stir until melted and smooth.
- Season to taste. Serve hot with toppings of choice.
Notes
Use rotisserie chicken for ease. Make spicy with jalapeños. Can be made in slow cooker or adapted for dairy-free diets.