Description

This Chicken Enchilada Soup is the ultimate comfort food — rich, cheesy, and bursting with bold Mexican-inspired flavors. Made in one pot and ready in under 30 minutes, it’s a quick and easy dinner that feels like a restaurant-quality meal. Tender shredded chicken combines with black beans, corn, green chiles, and tomatoes, all simmered in a creamy enchilada broth. Topped with your favorite garnishes, it’s a hearty meal that will warm you from the inside out.

Ingredients

2 tablespoons extra virgin olive oil
1 medium onion, diced
2 to 3 garlic cloves, minced
1/2 teaspoon ground cumin
1/2 cup masa harina
3 cups low-sodium chicken stock or broth
2 cups cooked shredded or chopped chicken (rotisserie chicken works perfectly)
14 ounces enchilada sauce
15-ounce can black beans, rinsed and drained
1 cup frozen corn kernels
15-ounce can diced tomatoes (fire roasted recommended)
4-ounce can chopped green chiles
Salt and pepper to taste
4 ounces cream cheese, cubed and room temperature
4 ounces sharp cheddar cheese, grated (about 1 cup)
4 ounces Monterey Jack cheese, grated (about 1 cup)
Optional Toppings: Cilantro, sour cream, tortilla chips or strips, avocado, diced tomato, shredded cheese, and green onions

Instructions

Sauté the Aromatics: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add diced onion and cook for about 4 minutes until translucent.
Add Garlic and Seasoning: Stir in minced garlic and ground cumin, cooking for 1 more minute until fragrant.
Incorporate Masa Harina: Add masa harina and cook for another minute, stirring constantly to avoid burning.
Add Chicken Stock: Slowly whisk in one cup of chicken stock until smooth, then add the remaining stock. Continue whisking until well combined.
Add Main Ingredients: Stir in shredded chicken, enchilada sauce, black beans, corn, diced tomatoes, green chiles, salt, and pepper. Bring the mixture to a gentle simmer over medium heat.
Simmer and Thicken: Let the soup simmer for about 10 minutes, stirring occasionally to prevent sticking.
Add Cheeses: Stir in cream cheese until fully melted. Gradually add cheddar and Monterey Jack cheeses, stirring until smooth and creamy.
Serve and Garnish: Ladle the soup into bowls and top with your favorite garnishes — tortilla strips, sour cream, avocado, or fresh cilantro.

Notes

Serving Tips:

Serve the soup hot and fresh with a side of tortilla chips, cornbread, or warm flour tortillas.
Offer a topping bar with sour cream, shredded cheese, cilantro, avocado, and diced tomatoes for guests to customize their bowls.
Garnish with fresh lime juice to add brightness and balance the richness of the cheese.
For extra crunch, top with crispy tortilla strips or crushed tortilla chips just before serving.
Pair with a fresh salad like avocado lime salad or a Mexican street corn salad for a complete meal.

Storage Tips:

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat on the stovetop over medium heat, stirring occasionally. Add a splash of broth or milk to thin if it thickens.
Freeze cooled soup in freezer-safe containers or bags for up to 3 months.
Thaw in the refrigerator overnight before reheating.
Avoid freezing with toppings like sour cream or avocado; add those fresh after reheating.