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Creamy Southwest Chicken Enchilada Soup

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This creamy Southwest chicken enchilada soup is a quick, one-pot dinner loaded with smoky spices, tender chicken, veggies, and melty cheese. It’s comforting, hearty, and perfect for busy weeknights or cozy weekends.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 cup yellow onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 jalapeño, seeded and minced (optional)
  • 3 cups cooked chicken, shredded (about 400g; rotisserie or leftover)
  • 4 cups low-sodium chicken broth (950 ml)
  • 1 can (14.5 oz) fire-roasted diced tomatoes (410g)
  • 1 can (15 oz) black beans, rinsed and drained (425g)
  • 1 cup whole kernel corn, drained (fresh, canned, or frozen)
  • 1 cup red enchilada sauce (240 ml; medium-spiced preferred)
  • 4 oz cream cheese, cubed and softened (115g)
  • 1 cup shredded cheddar cheese (115g; or Mexican blend)
  • 1.5 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper, to taste
  • Optional toppings: sliced avocado, fresh cilantro, lime wedges, sour cream, tortilla strips or crushed tortilla chips, pickled jalapeños, extra cheese

Instructions

  1. Heat olive oil over medium heat in a large pot or Dutch oven. Add diced onion and sauté until soft and translucent, about 3 minutes.
  2. Add garlic, bell pepper, and jalapeño (if using). Sauté another 2 minutes until fragrant and slightly softened.
  3. Sprinkle in chili powder, cumin, smoked paprika, salt, and pepper. Stir for about 1 minute to toast the spices.
  4. Pour in chicken broth, fire-roasted tomatoes (with juices), and enchilada sauce. Stir to mix well, scraping any bits off the bottom.
  5. Stir in shredded chicken, rinsed black beans, and corn. Bring to a gentle simmer.
  6. Cover and simmer over medium-low heat for 10-15 minutes, stirring occasionally.
  7. Add cubed, softened cream cheese. Stir gently until fully melted and smooth. Use a whisk if needed.
  8. Stir in shredded cheddar cheese until melted and creamy. Taste and adjust salt and pepper as needed.
  9. Ladle soup into bowls and top with desired garnishes such as avocado, cilantro, lime, sour cream, or tortilla strips.

Notes

Let cream cheese soften to room temperature before adding to avoid clumping. Do not boil after adding cheese to prevent graininess. For a vegetarian version, use extra beans and vegetable broth instead of chicken. Adjust spice level by omitting jalapeño or using mild enchilada sauce. Soup thickens as it sits; add broth or milk to thin if needed. Freezes well for up to 3 months.

Nutrition

Keywords: chicken enchilada soup, creamy enchilada soup, southwest soup, one pot dinner, easy chicken soup, Tex-Mex soup, comfort food, weeknight dinner, gluten-free option

Find it online: https://tempotaste.com/creamy-southwest-chicken-enchilada-soup-easy-one-pot-dinner/