Creamy Chicken Enchilada Soup with Beans and Corn

Why You’ll Love This Recipe

• Creamy, cheesy, and cozy with all the flavors of chicken enchiladas in an easy one-pot soup.
• Mildly spicy and family-friendly, with simple ways to make it hotter if you like.
• Uses pantry staples and rotisserie chicken, so it is perfect for busy weeknights.
• Great for meal prep: reheats beautifully and thickens into an even heartier soup the next day.

Grocery List

• Produce: 1 yellow onion, garlic, fresh cilantro, 1–2 limes, optional jalapeño, optional avocado.
• Dairy: Cream cheese, half-and-half or heavy cream, shredded cheddar or Mexican blend cheese, sour cream.
• Pantry: Olive oil, chili powder, ground cumin, smoked paprika, dried oregano, tomato paste, mild red enchilada sauce, low-sodium chicken broth, canned mild diced green chiles, canned black beans, corn (frozen or canned), corn tortillas, salt, black pepper.

Full Ingredients

For the Chicken Enchilada Soup

• 2 tbsp olive oil
• 1 medium yellow onion, diced (about 1½ cups)
• 3 cloves garlic, minced
• 2 tsp chili powder (use a mild blend for gentle heat)
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano (Mexican oregano if available)
• 1 tsp kosher salt, plus more to taste
• ½ tsp freshly ground black pepper
• 2 tbsp tomato paste
• 2 cups mild red enchilada sauce (homemade or canned; choose “mild” for a less spicy soup)
• 4 cups low-sodium chicken broth
• 1 (4 oz) can mild diced green chiles
• 1 (15 oz) can black beans, rinsed and drained
• 1 cup corn kernels (frozen, no need to thaw, or canned and drained)
• 3 cups cooked shredded chicken (about 1 pound; rotisserie works great)
• 4 oz cream cheese, softened and cut into small cubes
• 1 cup half-and-half or heavy cream (for extra richness)
• 1½ cups shredded cheddar or Mexican blend cheese, loosely packed
• Optional for extra spice: ¼ tsp cayenne pepper or 1 diced jalapeño (seeds removed for milder heat)

For the Tortilla Strips

• 6 small corn tortillas (5–6 inch, yellow or white)
• 1½ tbsp olive oil or neutral oil
• ¼ tsp kosher salt

For Serving (Optional Garnishes)

• Sour cream or Mexican crema
• Extra shredded cheese
• Fresh cilantro leaves, chopped
• Lime wedges
• Diced avocado
• Sliced jalapeño or pickled jalapeños (if you like more heat)

Step-by-Step Instructions

Step 1: Prep Your Ingredients

Dice the onion and mince the garlic. If you are using fresh jalapeño, deseed and finely dice it.
Shred the cooked chicken into bite-size pieces if it is not already shredded.
Cut the cream cheese into small cubes so it melts more easily later.

For the tortilla strips, stack the corn tortillas and slice them into thin strips, about ¼ inch wide.
Set everything near the stove so you can build the soup smoothly.

Step 2: Make Crispy Tortilla Strips

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
Spread the tortilla strips in an even layer on the sheet.
Drizzle with 1½ tablespoons of oil and sprinkle with ¼ teaspoon salt.
Toss with your hands to coat evenly, then spread back out in a single layer.

Bake for 8–10 minutes, tossing halfway through, until golden and crisp.
Watch closely near the end so they do not burn.
Set aside to cool; they will crisp up even more as they rest.
(You can also use store-bought tortilla strips or crushed tortilla chips if you prefer.)

Step 3: Sauté the Aromatics

In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons olive oil over medium heat.
Add the diced onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.
If you are using jalapeño, add it now and cook for 1–2 minutes more.

Stir in the minced garlic and cook for 30 seconds, just until fragrant.
Add the chili powder, cumin, smoked paprika, oregano, 1 teaspoon salt, and ½ teaspoon black pepper.
Cook the spices for about 1 minute, stirring constantly; this toasts them and boosts their flavor.

Add 2 tablespoons tomato paste and stir it into the onions and spices.
Cook another 1–2 minutes; it should darken slightly and smell rich and toasty.

Step 4: Build the Soup Base

Pour in the enchilada sauce and chicken broth, scraping the bottom of the pot with a wooden spoon to lift any browned bits.
Stir in the diced green chiles, black beans, and corn.
If you want extra heat, add cayenne at this stage.

Increase the heat to medium-high and bring the mixture just to a boil.
Reduce to a gentle simmer and cook, uncovered, for about 10 minutes.
This allows the flavors to meld and the broth to slightly reduce and concentrate.

Step 5: Add Chicken and Cream Cheese

Add the shredded chicken to the pot, stirring to distribute it evenly.
Let the soup return to a gentle simmer.

Add the cubed cream cheese.
Stir frequently until the cream cheese is completely melted and incorporated, about 5–7 minutes.
If any small white flecks remain, keep stirring and gently pressing them against the side of the pot to help them dissolve.
The soup will begin to look creamier and slightly thicker.

Step 6: Make It Creamy and Cheesy

Lower the heat to low to prevent the dairy from curdling.
Stir in the half-and-half (or heavy cream), then gradually add the shredded cheddar or Mexican blend cheese a handful at a time.
Stir constantly as you add the cheese, letting each handful melt fully before adding more.

Do not let the soup boil once the dairy and cheese are in; keep it just below a simmer.
Taste and adjust seasoning with more salt, pepper, or chili powder as needed.
If the soup is thicker than you like, thin it with a splash of extra broth or water.
If it is too thin, simmer gently for 5–10 more minutes, stirring occasionally.

Step 7: Serve with Toppings

Ladle the hot chicken enchilada soup into bowls.
Top generously with the crispy tortilla strips.
Add a dollop of sour cream, extra shredded cheese, and a sprinkle of fresh cilantro.
Garnish with lime wedges on the side so everyone can squeeze fresh lime juice into their bowl.
Add diced avocado and sliced jalapeños if you like.
Serve immediately while piping hot and enjoy.

Pro Tips

• Soften cream cheese first: Bringing the cream cheese to room temperature and cutting it into small cubes helps it melt smoothly without little white bits.
• Add cheese off high heat: Keep the soup on low when adding cheese and cream to avoid curdling or a grainy texture. Gentle heat is key for a silky soup.
• Control the spice level: Use mild enchilada sauce and mild green chiles for a gentle soup. Add cayenne, extra chili powder, or jalapeños at the table for spice-lovers.
• Use rotisserie chicken: A store-bought rotisserie chicken makes this recipe fast and flavorful. Dark meat adds extra richness and tenderness.
• Adjust thickness to taste: For a thicker, almost stew-like soup, simmer longer or add an extra ½ cup shredded cheese. For a lighter soup, add more broth or a splash of milk.

Variations

• Slow Cooker Version: Sauté onion, garlic, and spices on the stove, then transfer to a slow cooker with enchilada sauce, broth, beans, corn, and raw boneless skinless chicken breasts (about 1½ pounds). Cook on low for 6–7 hours or high for 3–4 hours, shred chicken, then stir in cream cheese, cream, and cheese at the end until melted.
• Instant Pot Version: Use Sauté mode to cook onion, garlic, and spices. Add enchilada sauce, broth, beans, corn, and chicken. Pressure cook on High for 10 minutes; natural release 10 minutes. Shred chicken, then switch back to Sauté (Low) and stir in cream cheese, cream, and shredded cheese.
• Vegetarian Enchilada Soup: Swap chicken broth for vegetable broth, omit the chicken, and add 1 extra can of beans (black or pinto) plus 1–2 cups diced vegetables such as bell peppers or zucchini. Keep the cream and cheese if you want it creamy, or use plant-based versions.

Storage & Make-Ahead

Let the soup cool to room temperature, then transfer it to airtight containers.
Refrigerate for up to 4 days.
Reheat gently on the stove over low to medium-low heat, stirring often, until hot.
Avoid boiling once the dairy is in, as that can cause separation.
You can also reheat in the microwave in short bursts, stirring between each burst.

For freezing, it is best to freeze the soup before adding the cream and cheese (the dairy can sometimes separate after freezing).
Cool the undairy-ed soup, freeze for up to 2–3 months, then thaw in the refrigerator overnight.
Reheat on the stove, then add cream cheese, cream, and shredded cheese just before serving.
Store the tortilla strips separately in an airtight container at room temperature for up to 3 days; they will soften if stored on the soup.

Nutrition (per serving)

Approximate values for 1 of 6 servings (including cheese and cream but not toppings like sour cream or avocado):
about 480 calories; 30 g protein; 26 g fat; 13 g saturated fat; 30 g carbohydrates; 6 g fiber; 7 g sugar; 980 mg sodium.
Actual values will vary based on specific ingredients and brands used.