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Delicious Chicken Enchilada Soup garnished with cheese and cilantro

Chicken Enchilada Soup

This creamy and savory Chicken Enchilada Soup is the perfect weeknight meal, packed with flavor and easy to make in one pot!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded
  • 1 can (10 oz) enchilada sauce
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (15 oz) corn, drained
  • 1 can (14.5 oz) diced tomatoes
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 cup shredded cheese (cheddar or Mexican blend)
Spices and Seasoning
  • 1 tsp chili powder
  • 1 tsp cumin
  • to taste Salt and pepper
Garnish
  • Chopped cilantro for garnish

Method
 

Cooking
  1. In a large pot or Crock Pot, combine the shredded chicken, enchilada sauce, black beans, corn, diced tomatoes, chicken broth, chili powder, cumin, salt, and pepper.
  2. If using a Stove Top, bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes. If using a Crock Pot, cook on low for 4-6 hours or high for 2-3 hours.
  3. Stir in the heavy cream and half of the cheese until melted and combined.
  4. Serve hot, garnished with the remaining cheese and chopped cilantro.

Notes

This soup keeps well; store in an airtight container for up to 3-4 days in the fridge or freeze for up to 3 months. You can also substitute the chicken with shredded rotisserie chicken for easier prep.