Description
Chicken Enchilada Soup: Creamy, comforting Tex-Mex inspired soup loaded with tender shredded chicken, black beans, corn, and melty cheese. Easy to make on the stovetop or in a slow cooker, this hearty bowl is perfect for weeknights, game day, or cozy dinners, finished with toppings like tortilla strips, avocado, cilantro, and lime.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (fresh, frozen, or canned)
- 1 can (14 oz) diced tomatoes
- 1 can (10 oz) red enchilada sauce
- 4 cups chicken broth
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup shredded cheddar or Mexican blend cheese
- 1/2 cup heavy cream or half-and-half
- 1 tbsp olive oil
Optional toppings: Tortilla strips, avocado, cilantro, lime, sour cream
Instructions
- Stovetop: Heat olive oil in a large pot over medium heat. Add onion and sauté 3–4 minutes.
- Stovetop: Stir in garlic and cook for 30 seconds.
- Stovetop: Add shredded chicken, black beans, corn, diced tomatoes, enchilada sauce, broth, chili powder, cumin, paprika, salt, and pepper. Bring to a simmer, cover, and cook for 15 minutes.
- Stovetop: Stir in the cheese and heavy cream until melted and creamy. Taste and adjust seasoning. Serve warm with your favorite toppings.
- Crock Pot: Add chicken, beans, corn, tomatoes, enchilada sauce, broth, onion, garlic, and seasonings to the crock pot. Cook on low for 5–6 hours or high for 3–4 hours. Stir in cheese and cream 20 minutes before serving.
Notes
- You can use rotisserie chicken to speed up prep time.
- Check the enchilada sauce and broth labels to ensure they’re gluten free if needed.
- For a lighter version, reduce cheese and use half-and-half or swap in Greek yogurt as a topping.
- Adjust spice with additional chili powder or a dash of cayenne if you like heat.
- Leftovers store well in the fridge for 3–4 days and can be frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes (stovetop) or 5–6 hours (slow cooker)
- Category: Soup
- Method: Stovetop and Slow Cooker
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 cup (approx)
- Calories: Approximately 400 kcal per serving
- Sugar: About 8 g
- Sodium: Approximately 700–900 mg
- Fat: Approximately 25–30 g
- Saturated Fat: Approximately 12 g
- Unsaturated Fat: Approximately 10 g
- Trans Fat: 0 g
- Carbohydrates: Approximately 40 g
- Fiber: Approximately 6 g
- Protein: Approximately 25 g
- Cholesterol: Approximately 90–110 mg
Keywords: Chicken Enchilada Soup, Tex-Mex soup, creamy soup, easy dinner, slow cooker soup, weeknight dinner, enchilada flavors, comforting soup