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Bowl of creamy chicken enchilada soup topped with shredded cheese, sour cream, and fresh cilantro

Creamy Chicken Enchilada Soup

All the bold, smoky flavors of classic chicken enchiladas transformed into a hearty one-pot soup. Ready in about an hour and perfect for busy weeknights or meal prep.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American, Mexican-Inspired
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp butter or ghee avocado oil can also be used
  • 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
  • 3 garlic cloves minced
  • 1.5 tsp ground cumin
  • 1 tbsp chili powder
  • 1 tsp dried oregano
  • 15 oz fire-roasted diced tomatoes one can, undrained
  • 0.25 cup tomato paste
  • 4 cups low-sodium chicken broth
  • 14.5 oz red kidney beans one can, drained and rinsed
  • 14.5 oz black beans one can, drained and rinsed
  • 1 cup sweet corn fresh or frozen

Equipment

  • Large pot or Dutch oven
  • Wooden spoon or spatula
  • Knife and cutting board

Method
 

  1. Melt butter or ghee in a large Dutch oven or heavy pot over medium heat. Add the diced onion, sliced celery, and sliced carrot. Cook for 8 to 10 minutes, stirring occasionally, until softened and the onion is translucent. Do not rush this step.
  2. Add the diced red bell pepper and cook for another 5 minutes until slightly softened. Stir in the minced garlic and cook for exactly 1 minute, stirring constantly. Watch carefully to prevent the garlic from burning.
  3. Sprinkle in the ground cumin, chili powder, and dried oregano. Stir constantly for about 1 minute until the spices become fragrant and bloom in the fat.
  4. Pour in the undrained fire-roasted tomatoes and tomato paste. Stir until the paste is fully dissolved with no streaks remaining. Add the chicken broth and stir to combine. Bring to a gentle simmer over medium heat.
  5. Stir in the drained and rinsed kidney beans, black beans, and sweet corn.
  6. Reduce heat to low, cover the pot, and simmer for at least 20 minutes, stirring occasionally. For deeper flavor, simmer for 30 to 40 minutes. The broth will thicken slightly as it cooks.
  7. Ladle into bowls and serve hot with shredded cheese, sour cream, fresh cilantro, crushed tortilla chips, or hot sauce.

Notes

Stir in shredded rotisserie chicken in Step 5 for a protein boost. For more heat, add a diced jalapeno in Step 2 or a pinch of cayenne at the end. Stir in cream cheese or a splash of heavy cream after simmering for an ultra creamy texture. Soup freezes well for up to 3 months. Flavors improve significantly overnight.