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One-Pot Creamy Chicken Enchilada Soup

Close-up of a bowl of creamy chicken enchilada soup topped with shredded cheese, sour cream, cilantro, and tortilla strips.
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Make this easy, one-pot creamy chicken enchilada soup for a comforting, high-protein weeknight dinner. It features tender shredded chicken in a rich, smoky broth, ready in about 45 minutes.

Ingredients

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  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 1 red bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon smoked paprika
  • 4 cups low-sodium chicken broth
  • 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained
  • 1 (4 ounce) can diced green chilies, undrained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup frozen corn
  • 2 cups cooked, shredded chicken breast
  • 4 ounces cream cheese, cut into cubes
  • 1/2 cup heavy cream or Greek yogurt (for high protein option)
  • Salt and black pepper to taste
  • Optional Toppings: Shredded cheddar cheese, fresh cilantro, lime wedges, tortilla strips, sour cream

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and bell pepper. Cook until softened, about 5 to 7 minutes.
  2. Add the minced garlic, cumin, chili powder, oregano, and smoked paprika to the pot. Cook for 1 minute until fragrant.
  3. Pour in the chicken broth, diced tomatoes with green chilies, and canned green chilies. Bring the mixture to a simmer.
  4. Stir in the rinsed black beans and frozen corn. Let the soup simmer for 10 minutes to allow the flavors to combine.
  5. Add the shredded chicken to the pot. Reduce the heat to low.
  6. Add the cubed cream cheese, stirring constantly until it melts completely into the broth, creating a creamy base.
  7. Stir in the heavy cream or Greek yogurt until fully incorporated. Heat through gently, but do not allow the soup to boil after adding the dairy.
  8. Taste the soup and season with salt and pepper as needed.
  9. Serve the soup hot, topped with your choice of shredded cheese, cilantro, a squeeze of lime, and tortilla strips.

Notes

  • For a quick prep, use pre-cooked rotisserie chicken for the shredded chicken.
  • To make this a Chili’s copycat soup, increase the amount of green chilies slightly and use heavy cream for the richest texture.
  • If you want a higher protein soup, substitute the heavy cream with plain Greek yogurt, stirring it in off the heat to prevent curdling.
  • This soup freezes well; cool completely before storing in an airtight container. Thaw overnight in the refrigerator and reheat gently on the stovetop.

Nutrition

Find it online: https://delishcraze.com/chicken-enchilada-soup/