A Cozy Bowl of Mexican Comfort

Warm up your weeknights with this creamy, zesty Chicken Enchilada Soup! If you are craving the bold, comforting flavors of classic enchiladas but need a meal that comes together in a fraction of the time, this one-pot wonder is your new best friend. Perfect for busy weeknights or a lazy Sunday dinner, this soup balances shredded chicken, black beans, and melted cheese in a rich, savory broth that will have everyone coming back for seconds. It is the ultimate family-friendly meal that tastes even better the next day, making it a meal-prep dream for your hectic schedule. Get ready to experience pure comfort in every spoonful! 🥣

⏱️ Time Breakdown

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6 servings

📝 Ingredients List

1.5 lbs boneless, skinless chicken breasts
1 tablespoon olive oil
1 medium yellow onion, diced
2 cloves garlic, minced
4 cups low-sodium chicken broth
1 can (15 oz) black beans, rinsed and drained
1 can (10 oz) red enchilada sauce
1 can (14.5 oz) fire-roasted diced tomatoes
1 cup frozen corn
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 cup shredded cheddar cheese
Optional toppings: fresh cilantro, diced avocado, lime wedges, and sour cream

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

Large soup pot or Dutch oven
Sharp knife
Cutting board
Measuring cups & spoons
Wooden spoon or ladle
Two forks (for shredding chicken)

Step-by-Step Beginner-Friendly Instructions

Sauté the Aromatics: Heat the olive oil in your pot over medium heat. Add the diced onion and cook for 5 minutes until soft and translucent. Add the minced garlic and cook for 1 minute until fragrant.
Simmer: Add the chicken breasts, broth, enchilada sauce, diced tomatoes, cumin, and chili powder to the pot. Bring to a boil, then reduce heat to low and cover. Let it simmer for 15 minutes or until the chicken is cooked through. 🥘
Shred the Chicken: Carefully remove the chicken breasts from the pot and place them on a cutting board. Use two forks to shred the meat into bite-sized pieces.
Combine: Return the shredded chicken to the pot. Stir in the black beans and frozen corn. Cook for another 5 minutes to heat everything through.
Finish and Serve: Turn off the heat and stir in the shredded cheddar cheese until melted. Serve hot with your favorite toppings! ✨

💡 Pro Tips Section

Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze this soup for up to 3 months.
Chicken Tip: To save even more time, use store-bought rotisserie chicken instead of cooking raw breasts. Simply shred it and add it during the last 5 minutes of cooking.
Thicken it up: If you prefer a thicker soup, mash a small portion of the beans against the side of the pot with a wooden spoon before stirring them back in.

Variations

Feel free to customize your soup! Add bell peppers for extra color, use pepper jack cheese for a spicy kick, or swap the chicken for shredded beef if you have leftovers on hand.

FAQ

Can I make this in a slow cooker? Yes! Add all ingredients (except the cheese) to your slow cooker and cook on low for 6 hours. Shred the chicken, stir in the cheese at the very end, and serve.

Is this soup spicy? It has a mild, balanced heat. If you prefer it spicier, add a chopped jalapeño with the onions or use extra chili powder.

Chicken Enchilada Soup

Author: Samantha Jones
Total Time: 35
Yield: 6 servings 1x
Diet: High Protein

Print Recipe

Description

Warm up your weeknights with this creamy, zesty Chicken Enchilada Soup. This one-pot wonder perfectly balances tender shredded chicken, hearty black beans, and melted cheese in a rich, savory broth. Inspired by classic enchiladas but simplified for busy schedules, it is the ultimate family-friendly meal that tastes even better the next day. It is a meal-prep dream that delivers pure comfort in every spoonful.

Ingredients

Scale

1.5 lbs boneless, skinless chicken breasts
1 tablespoon olive oil
1 medium yellow onion, diced
2 cloves garlic, minced
4 cups low-sodium chicken broth
1 can (15 oz) black beans, rinsed and drained
1 can (10 oz) red enchilada sauce
1 can (14.5 oz) fire-roasted diced tomatoes
1 cup frozen corn
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 cup shredded cheddar cheese
Fresh cilantro, diced avocado, lime wedges, and sour cream for serving

Instructions

Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 5 minutes until soft and translucent.
Add the minced garlic and cook for 1 minute until fragrant.
Add the chicken breasts, broth, enchilada sauce, diced tomatoes, cumin, and chili powder to the pot.
Bring the mixture to a boil, then reduce heat to low and cover.
Simmer for 15 minutes or until the chicken is cooked through.
Remove the chicken breasts and place on a cutting board, shredding the meat into bite-sized pieces with two forks.
Return the shredded chicken to the pot.
Stir in the black beans and frozen corn, cooking for another 5 minutes to heat through.
Turn off the heat and stir in the shredded cheddar cheese until melted.
Serve hot with optional toppings.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. This soup is a great candidate for meal prep as the flavors meld together even better the next day. Reheat gently on the stove or in the microwave.

Prep Time: 10
Cook Time: 25
Category: Recipes
Method: Stovetop
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 1.5 cups
Calories: 320
Sugar: 5g
Sodium: 750mg
Fat: 9g
Saturated Fat: 3g
Carbohydrates: 28g
Fiber: 6g
Protein: 35g
Cholesterol: 85mg