Creamy Chicken Enchilada Soup That Warms More Than Just Your Stomach
Looking for an easy chicken enchilada soup recipe that comes together in 30 minutes or less? This creamy, one-pot version is perfect for weeknights and tastes even better the next day.
Some nights ask for quiet. For something warm and filling. Something you can make with what’s already in your kitchen, without a plan, and without needing to pretend everything’s under control.
That’s what this easy creamy chicken enchilada soup is. A quick weeknight recipe that doesn’t demand more than what you already have—and somehow gives you exactly what you need.
This isn’t just another chicken soup recipe
It’s not delicate. This stove top chicken enchilada soup is thick, cheesy, and bold. A little spicy if you want it to be. Loaded with black beans, corn, tender chicken, sour cream, and fire-roasted tomatoes.
It tastes like comfort food and like something you made on purpose. And yes, it’s a one-pot meal—because when I say easy, I mean it.
You don’t need fancy tools (just the right ones)
All you need is one deep pot. A wooden spoon. A sharp knife. A cutting board. And please—get a cheese grater.
Grating your own cheese makes a difference. Pre-shredded stuff doesn’t melt the same. This isn’t a myth. It’s physics.
The ingredients (and the why behind each one)
- Avocado oil or butter – whatever richness you lean on
- Chicken – breasts or thighs, cooked or raw. Rotisserie leftovers work too
- Onion and garlic – foundational. they build the base
- Red enchilada sauce – store-bought is fine; choose your heat level
- Fire-roasted diced tomatoes – ideally with green chilies
- Low-sodium chicken broth – gives you seasoning control
- Black beans and sweet corn – canned or frozen, both work
- Ground cumin, chili powder, ground coriander – warm, earthy, essential
- Sour cream and shredded cheese – adds the creamy richness that sets this apart
- Optional toppings – avocado, lime, tortilla chips, cilantro, jalapeños
This is a homemade enchilada soup that feels layered and rich without needing all day to get there.
How to make it (fast but with feeling)
Heat the oil in your pot. Brown the chicken. Salt and pepper, no overthinking. Once it’s cooked through, pull it out.
Toss in your chopped onions and garlic. Sauté until soft. Then add the spices—cumin, chili powder, coriander—and give them a moment to wake up in the heat.
Now the enchilada sauce and fire-roasted tomatoes go in. Stir. Let them become something together. Add your chicken back in, along with the broth, beans, and corn. Let it all simmer gently for about 15 to 20 minutes. This is when the kitchen starts to smell like a promise kept.
Turn the heat down. Stir in the sour cream, then the cheese, slowly. Don’t rush. Don’t let it boil now—it just needs time to melt and come together.
Serving it the way it deserves
Spoon the soup into bowls. Not too full. You want space for toppings: diced avocado, a squeeze of lime, maybe some tortilla strips or cilantro. This isn’t about perfection. It’s about what feels right in the moment.
Leftovers that feel like a gift
Store this creamy enchilada soup in the fridge for up to three days. It thickens overnight, so just add a little broth or water when you reheat. It actually gets better by day two.
And while it freezes okay, I hold off on freezing if I’ve already added the sour cream and cheese—they don’t always come back the same.
Why I come back to this recipe
Because it’s dependable. Because it turns a pile of ingredients into something that feels whole. Because it’s one of those 30-minute chicken soup recipes that doesn’t taste rushed or forgettable.
So make this soup. On a tired weeknight. Or when you’ve got guests and not a lot of time. Or when the world’s too loud and you want to make something that makes you feel quiet again.
Creamy Chicken Enchilada Soup
Equipment
- Dutch oven or large soup pot
- Wooden spoon
- Cutting board
Ingredients
Base Ingredients
- 2 tablespoons avocado oil butter, or ghee
- 1 pound boneless skinless chicken breasts or thighs (cubed or shredded)
- 1 medium onion diced
- 3 garlic cloves minced
- 1 can 10 oz red or green enchilada sauce
- 1 can 14.5 oz diced roasted tomatoes (with or without green chilies)
- 4 cups 32 oz low-sodium chicken broth
- 1 can black beans rinsed and drained
- 1 cup frozen corn drained
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon ground coriander optional, adds nice depth
- Salt and pepper to taste
- 1 cup sour cream
- 1 cup shredded cheese cheddar, Monterey Jack, or Mexican blend
Toppings (Optional but Delicious)
- Diced avocado
- Chopped cilantro
- Crunchy tortilla strips
- Lime wedges
- Extra shredded cheese
Instructions
- Chop your onion and mince the garlic. If you’re using fresh cilantro for garnish, go ahead and chop that too. Grate the cheese and set it aside.
- Heat the oil in a Dutch oven over medium heat. Add your chicken, season with salt and pepper, and cook until it’s browned and cooked through, about 5–7 minutes. Set the chicken aside.
- In the same pot, add the onion and garlic. Sauté for 3–4 minutes until everything softens and smells amazing.
- Stir in the cumin, chili powder, and coriander. Let the spices toast for about a minute.
- Add the tomatoes and cook for another few minutes so the flavors start to come together.
- Pour in the enchilada sauce and stir it all up. Add the chicken broth and bring the chicken back into the pot.
- Toss in the beans and corn. Bring everything to a boil, then reduce the heat and let it simmer gently for 15–20 minutes.
- Take the soup off the heat and stir in the sour cream until it’s smooth and creamy.
- Add the shredded cheese and stir until it melts into the broth.
- Taste and tweak the seasoning if needed. A squeeze of lime at the end really brightens things up.
- Serve hot with your favorite toppings.
I love the fire in this soup.. over did it once, but learned my lesson and still love this recipe