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One Pot Creamy Chicken Enchilada Soup

A comforting and creamy chicken enchilada soup made in one pot, featuring a blend of shredded chicken, black beans, corn, and flavorful spices.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 cups cooked chicken, shredded (use leftover rotisserie or grilled chicken)
  • 1 can (10 oz) enchilada sauce
  • 4 cups chicken broth
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn, frozen or canned
Spices and Seasoning
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • to taste Salt and pepper
Creamy Finish
  • 1 cup heavy cream
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • for garnish Fresh cilantro

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until the onions are translucent, about 4-5 minutes.
  2. Stir in the minced garlic and sauté for an additional 1-2 minutes until fragrant.
Combine Ingredients
  1. Add the shredded cooked chicken to the pot along with the enchilada sauce, chicken broth, black beans, corn, chili powder, cumin, salt, and pepper. Stir to combine all the ingredients.
Cooking
  1. Raise the heat and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 10-15 minutes.
  2. This step will allow the flavors to meld beautifully!
Finishing Touch
  1. Stir in the heavy cream and mix well until combined. Then, sprinkle in the shredded cheese, stirring until melted and creamy.
Serve
  1. Ladle the soup into bowls, garnish with fresh cilantro, and enjoy!

Notes

For a lighter version, swap heavy cream for half-and-half or coconut milk. Store leftovers in an airtight container for up to 4 days or freeze for up to three months. Reheat gently to maintain creamy texture.