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Quick Cheesy Chicken Enchilada Soup

This Quick Cheesy Chicken Enchilada Soup is a bold, comforting dish packed with shredded chicken, beans, tomatoes, and a rich enchilada-spiced broth. Finished with melted cheddar cheese, it’s creamy, satisfying, and comes together fast in one pot. Perfect for busy nights when you want something hearty and full of flavor.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 6

Ingredients

  • 2 tablespoons olive oil
  • 1 cup diced white onion
  • 3 cloves garlic minced
  • 1/2 cup all-purpose flour
  • 3 cups chicken stock
  • 2 cups cooked shredded chicken
  • 1 10-ounce can red enchilada sauce
  • 1 14-ounce can black beans, rinsed and drained
  • 1 14-ounce can diced tomatoes with juice
  • 1/2 teaspoon ground cumin
  • 8 ounces sharp cheddar cheese freshly grated
  • 1 teaspoon salt adjust to taste

Optional toppings:

  • Tortilla chips or strips
  • Diced or sliced avocado
  • Sour cream
  • Fresh cilantro chopped
  • Pico de gallo

Instructions

  • Heat the olive oil in a large pot over medium-high heat.
  • Add the diced onion and cook for about 5 minutes until soft and translucent.
  • Stir in the garlic and cook for another minute until fragrant.
  • Sprinkle in the flour and whisk continuously for about 1 minute to form a smooth base.
  • Pour in half of the chicken stock, whisking well to remove any lumps.
  • Add the remaining chicken stock and stir until smooth.
  • Stir in the shredded chicken, enchilada sauce, black beans, diced tomatoes, salt, and cumin.
  • Bring the soup to a gentle simmer, stirring occasionally.
  • Reduce the heat to medium-low and let it cook for about 3 minutes, stirring to prevent sticking.
  • Gradually add the shredded cheese, stirring until fully melted and smooth.
  • Taste and adjust seasoning if needed.
  • Serve warm with your choice of toppings.

Notes

Use rotisserie chicken to save time and add extra flavor.
Grate your own cheese for smoother melting and better texture.
Adjust the spice level by choosing mild or spicy enchilada sauce.
Add corn or bell peppers for extra texture and flavor.
If the soup becomes too thick, add a little more broth to loosen it.
Store leftovers in the refrigerator for up to 3 days and reheat gently.
Top with crunchy tortilla strips just before serving for the best texture.