This one-pot creamy enchilada soup combines shredded chicken, cheese, black beans, corn, and red enchilada sauce into a rich and comforting dish with bold flavor and an irresistibly smooth texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
1 lb boneless skinless chicken breasts or thighs
1 tbsp oil
1 yellow onion, diced
3 garlic cloves, minced
2 tsp chili powder
1 tsp cumin
1/2 tsp smoked paprika
3 cups low-sodium chicken broth
1 (10 oz) can red enchilada sauce
1 (8 oz) block cream cheese, cubed
1 cup shredded cheddar cheese
1 (15 oz) can black beans, drained and rinsed
1 cup corn (frozen, canned, or fresh)
Salt and pepper, to taste
Optional toppings: avocado, sour cream, cilantro, tortilla strips
Instructions
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Heat oil in a large pot over medium heat. Add onion and cook for 3–4 minutes until soft. Stir in garlic and cook 30 seconds.
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Add chicken and season with chili powder, cumin, and paprika. Stir to coat.
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Pour in enchilada sauce and broth. Stir and bring to a simmer.
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Cover and cook for 12–15 minutes until chicken is done.
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Remove chicken, shred with forks, and return to pot.
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Stir in cream cheese and cook until fully melted.
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Add black beans, corn, and cheddar. Stir until heated through.
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Season with salt and pepper. Serve hot with toppings of choice.