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Cheesy Chicken Enchilada Soup

This Cheesy Chicken Enchilada Soup is a rich, creamy, and flavor-packed one-pot meal that brings the taste of homemade enchiladas straight into your soup bowl. Loaded with tender chicken, melty cheese, black beans, corn, and enchilada sauce, it’s the ultimate comfort food soup that’s perfect for chilly nights, busy weeknights, or cozy weekends. Easy to make, deeply satisfying, and family-approved — this Mexican-inspired chicken soup is everything you love about enchiladas, without the fuss.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6

Ingredients
  

  • 1 tablespoon olive oil
  • 1 large onion chopped
  • 1 green bell pepper seeded and diced
  • 2 cups cooked chicken breast chopped (about 1 rotisserie chicken)
  • 1 14-ounce can diced tomatoes
  • 1 10-ounce can red enchilada sauce
  • 1 cup chicken broth
  • 1 cup black beans drained and rinsed
  • 1 cup frozen corn thawed and drained
  • 1 8-ounce block cream cheese, cubed
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded sharp cheddar cheese
  • 2 green onions chopped (for garnish)
  • Salt and black pepper to taste

Instructions
 

Sauté the aromatics:

  • In a large pot or Dutch oven, heat olive oil over medium heat. Add onion and bell pepper, cooking for 4–5 minutes until softened and fragrant.

Build the base:

  • Stir in enchilada sauce, diced tomatoes (with juices), and chicken broth. Bring to a gentle simmer.

Add chicken, beans, and corn:

  • Stir in chopped chicken, black beans, and corn. Simmer for 10 minutes to allow the flavors to blend.

Add cream cheese:

  • Add cubed cream cheese and stir slowly until melted and smooth, about 5–7 minutes on low heat. Do not boil.

Stir in cheese:

  • Add mozzarella and cheddar. Stir until fully melted and the soup turns creamy. Season with salt and pepper to taste.

Serve and garnish:

  • Ladle into bowls, top with green onions, and add optional garnishes like tortilla strips, avocado, or a squeeze of lime.

Notes

  • Ingredient swaps:
    Replace chicken with turkey or shredded beef. Swap black beans for pinto beans or add diced zucchini for extra veggies.
  • Make-ahead:
    Store in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently over low heat and add broth or milk if it thickens.
  • Serving ideas:
    Pair with cornbread, rice, or warm tortillas. Top with sour cream, jalapeños, or cilantro for extra color and flavor.
  • Pro tip:
    Add cream cheese only after lowering the heat — this keeps the soup silky and prevents curdling.