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Cheesy Chicken Enchilada Soup Recipe

This Cheesy Chicken Enchilada Soup is rich, creamy, and packed with Tex-Mex flavor. Made with chicken, cheese, tomatoes, and bold spices, it’s a satisfying one-pot meal that’s ready in 40 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6

Ingredients
  

  • 1 tbsp olive oil
  • 1 small onion diced
  • 2 garlic cloves minced
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 2 tbsp tomato paste
  • 1 14.5 oz can crushed tomatoes
  • 4 cups chicken broth low sodium
  • 2 cups cooked shredded chicken breast
  • 1 15 oz can black beans, drained and rinsed (optional)
  • 1 cup corn kernels fresh, frozen, or canned
  • 1/2 cup heavy cream or milk
  • 1 1/2 cups shredded cheddar or Monterey Jack cheese
  • Salt and pepper to taste
  • Fresh cilantro diced avocado, tortilla chips for topping

Instructions
 

  • Heat olive oil in a large pot over medium heat. Add onions and cook for 3–4 minutes until soft.
  • Stir in garlic, chili powder, cumin, and paprika. Cook for 1 minute.
  • Add tomato paste and cook for another minute.
  • Stir in crushed tomatoes and chicken broth. Bring to a boil.
  • Add cooked chicken, black beans (if using), and corn. Reduce heat and simmer for 15–20 minutes.
  • Stir in cream or milk and shredded cheese. Mix until cheese is melted and soup is creamy.
  • Taste and adjust seasoning. Serve hot with desired toppings.

Notes

  • Use rotisserie or leftover chicken to save time.
  • Add diced jalapeños for extra heat.
  • Make it gluten-free by ensuring broth and toppings are certified GF.
  • For a thicker soup, blend a portion before adding cheese.