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Chicken Enchilada Soup

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  • Total Time: 40 minutes
  • Yield: 2 1x


A super easy to make chicken enchilada soup, perfect for a quick weeknight meal and with vibrant flavors.


  • 1 lb boneless, skinless chicken breast
  • 1 onion, diced
  • 3 cloves garlic, smashed and chopped
  • 2 tbsp olive oil
  • 2 cups chicken broth
  • 1 can diced tomatoes (14.5 oz)
  • 1 can black beans, rinsed (14.5 oz)
  • 1 can yellow corn, rinsed (14.5 oz)
  • 1 cup salsa or red enchilada sauce
  • 1 tbsp ground cumin
  • 1 tsp chili powder
  • 1 tsp dried oregano
  • 1/2 tsp cinnamon
  • 1 tsp onion powder
  • Salt and pepper to taste
  • 4 oz cream cheese, softened
  • 1/2 cup cheddar cheese, shredded


  • 1/2 avocado, sliced
  • 1/2 cup chopped cilantro
  • 1/2 cup sour cream
  • 1 cup shredded Monterey Jack cheese
  • 2 jalapeños, finely sliced


  1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
  2. Add the chicken to the pot and cook until browned on all sides, about 8 minutes.
  3. Stir in the chicken broth, diced tomatoes, black beans, corn, salsa, cumin, chili powder, oregano, onion powder, cinnamon, salt, and pepper. Bring to a simmer.
  4. Add the cream cheese and let cook for 15-20 minutes, or until the chicken is cooked through and the flavors have melded together.
  5. Remove the chicken, and gently pull it with two forks. Return to soup. Add cheddar cheese, and simmer for a couple of minutes.
  6. Ladle the soup into bowls and top with shredded cheese, sour cream, cilantro, jalapeños and avocado.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Appetizer, Main Course, Soup
  • Cuisine: Mexican Inspired, Tex-Mex
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