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Creamy chicken enchilada soup in a white bowl with shredded chicken black beans kidney beans corn and shredded cheddar cheese in a rich smoky chili broth

Creamy Chicken Enchilada Soup

A rich and comforting one-pot soup capturing all the bold flavors of chicken enchiladas. Smoky chili-spiced broth with shredded chicken, fire-roasted tomatoes, hearty beans, and sweet corn. Ready in about one hour and even better the next day.
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Prep Time 15 minutes
Cook Time 45 minutes
0 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course, Soup
Cuisine: American, Mexican-American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp butter, ghee, or avocado oil Butter recommended for richest flavor
  • 1 medium onion Finely diced
  • 2 celery stalks Thinly sliced
  • 1 medium carrot Peeled and thinly sliced
  • 1 large red bell pepper Seeds and membranes removed, diced
  • 2-3 cloves garlic Minced
  • 1.5 tsp ground cumin
  • 1 tbsp chili powder Quality chili powder recommended
  • 1 tsp dried oregano
  • 15 oz fire-roasted diced tomatoes 1 can, undrained. Do not substitute regular diced tomatoes.
  • 1/4 cup tomato paste
  • 4 cups low-sodium chicken broth
  • 14.5 oz red kidney beans 1 can, drained and rinsed
  • 14.5 oz black beans 1 can, drained and rinsed
  • 1 cup sweet corn Fresh or frozen
  • 2-3 cups shredded cooked chicken Rotisserie chicken recommended. Add in last 10 minutes of simmering.

Equipment

  • Large pot or Dutch oven
  • Ladle
  • Cutting board and knife

Method
 

  1. Melt butter or heat chosen fat in a large pot or Dutch oven over medium heat. Add diced onion, sliced celery, and sliced carrot. Cook for 8 to 10 minutes, stirring occasionally, until softened and onion is translucent. Do not rush this step.
  2. Add diced red bell pepper and cook for 5 more minutes until slightly softened. Stir in minced garlic and cook for 1 more minute, stirring constantly. Do not let garlic brown.
  3. Stir in ground cumin, chili powder, and dried oregano directly into the vegetable mixture. Cook for 1 minute, stirring constantly, until spices are fragrant and toasty.
  4. Add undrained fire-roasted tomatoes and tomato paste. Stir well to combine. Pour in chicken broth and stir until tomato paste is fully dissolved. Bring to a gentle simmer over medium-high heat.
  5. Stir in drained and rinsed kidney beans, black beans, and sweet corn. Reduce heat to low, cover, and simmer gently for at least 20 minutes. For deeper flavor, simmer 30 to 40 minutes, stirring occasionally.
  6. Stir in shredded cooked chicken during the last 10 minutes of simmering. Heat through completely. Taste and adjust seasoning as needed. Ladle into bowls and serve with desired toppings.

Notes

Suggested toppings: shredded cheddar or Mexican blend cheese, sour cream or Greek yogurt, fresh cilantro, crushed tortilla chips, hot sauce. Soup improves overnight as flavors meld. Refrigerate up to 3 to 4 days. Reheat on stovetop over medium-low heat with a splash of broth if thickened. For ultra creamy version, stir in 2 to 3 tbsp cream cheese during reheating. Slow cooker method: saute vegetables and bloom spices on stovetop first, then cook on low 6 to 8 hours or high 3 to 4 hours, adding chicken in last 30 minutes.