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Creamy Chicken Enchilada Soup

This Chicken Enchilada Soup features tender chicken, black beans, and corn in a rich, creamy broth infused with smoky chipotle and bright lime. Topped with crispy tortilla strips and fresh cilantro, it offers a perfect balance of flavors and textures in every spoonful.
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Prep Time 15 minutes
Cook Time 30 minutes
Passive Cook Time 10 minutes
Total Time 55 minutes
Course Main Course, Soup
Cuisine American, Mexican, Tex-Mex
Servings 8 servings
Calories 380 kcal

Equipment

  • Large soup pot or Dutch oven (4.5-quart capacity)
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons
  • Box grater for cheese
  • Wooden spoon or spatula
  • Two forks
  • Small skillet
  • Microplane or fine grater

Ingredients
  

Protein

  • 2 boneless, skinless chicken breasts about 1 lb total [450g]

Produce

  • 1 large yellow onion diced
  • 1 red bell pepper diced
  • 3 cloves garlic minced
  • 1 jalapeño pepper seeds removed and finely diced
  • 2 limes 1 juiced, 1 for serving
  • 1/4 cup fresh cilantro chopped [15g]

Dairy

  • 1 tablespoon butter [14g]
  • 4 oz cream cheese cubed and softened [113g]
  • 1 cup sharp cheddar cheese freshly shredded [113g]
  • 1/2 cup Monterey Jack cheese freshly shredded [56g]

Canned Goods

  • 10 oz red enchilada sauce [283g]
  • 14.5 oz fire-roasted diced tomatoes [411g]
  • 15 oz black beans drained and rinsed [425g]
  • 15 oz whole kernel corn drained [425g]
  • 4 cups low-sodium chicken broth [946ml]

Oils & Condiments

  • 2 tablespoons olive oil [30ml]
  • 1-2 chipotle peppers in adobo sauce finely chopped

Baking & Spices

  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground coriander
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste

For garnish

  • 2 corn tortillas cut into thin strips
  • Extra lime wedges
  • Sliced avocado optional
  • Sour cream optional

Instructions
 

Toast and Prepare Spices

  • In a small dry skillet over medium heat, toast the chili powder, cumin, smoked paprika, oregano, and coriander until fragrant, about 30 seconds. Set aside.
  • Zest one lime and set zest aside.

Prepare the Chicken

  • Season chicken breasts with salt and pepper.
  • In the large soup pot, heat 1 tablespoon olive oil over medium-high heat.
  • Sear chicken breasts for 2-3 minutes per side until golden. Remove and set aside.

Build the Soup Base

  • In the same pot, add remaining olive oil. Sauté onions and bell pepper over medium heat for 5 minutes until softened.
  • Add garlic, jalapeño, and toasted spice mixture. Cook for 1 minute until fragrant.
  • Stir in enchilada sauce, fire-roasted tomatoes, black beans, corn, chicken broth, chipotle peppers, and bay leaf.

Cook the Soup

  • Return chicken to the pot. Bring to a gentle boil, then reduce heat to maintain a simmer.
  • Cook for 15-20 minutes, or until chicken is cooked through and tender.

Shred the Chicken

  • Remove chicken and bay leaf from the pot. Shred chicken using two forks.
  • Return shredded chicken to the soup.

Add Dairy and Finish

  • Reduce heat to low. Stir in cream cheese until melted.
  • Gradually add shredded cheddar and Monterey Jack cheeses, stirring until melted and creamy.
  • Stir in lime juice and zest. Taste and adjust seasoning with salt and pepper.

Prepare Garnish

  • While soup simmers, heat remaining oil in a small skillet over medium-high heat.
  • Fry tortilla strips until golden and crisp, about 2-3 minutes. Drain on paper towels and season with salt.

Serve

  • Ladle hot soup into bowls.
  • Top with crispy tortilla strips, fresh cilantro, and a lime wedge.
  • Optional: Add a dollop of sour cream and sliced avocado.

Notes

This recipe can be made gluten-free by using appropriate enchilada sauce. The nutritional information provided is an estimate and may vary based on specific ingredients and brands used.
Keyword creamy chicken soup, easy dinner recipe, enchilada soup, Mexican-inspired comfort food