Description

This chicken enchilada soup is a hearty, flavor-packed meal inspired by the bold taste of traditional enchiladas. Loaded with shredded chicken, black beans, corn, and a rich enchilada broth, it’s the perfect comfort food for any season. With just a few pantry staples and under an hour of cook time, you’ll have a warm, cheesy, and satisfying soup that’s ideal for weeknight dinners, meal prepping, or serving a crowd. Customize it with your favorite toppings like avocado, tortilla strips, and sour cream for a restaurant-style finish right at home.

Ingredients

Scale

1 tablespoon olive or avocado oil
1 onion , diced (about 1 cup)
1 small red bell pepper , diced
1 small green bell pepper , diced
1 tablespoon tomato paste
3 cloves garlic minced
1 tablespoon taco seasoning
1 teaspoon smoked paprika
1 tablespoon masa harina
10– ounce can red enchilada sauce
10– ounce can diced tomatoes with green chiles
15– ounce can black beans , rinsed and drained
10 ounces frozen corn (no need to thaw)
3 cups chicken broth
3 cups shredded , cooked chicken (rotisserie or leftover)
1/2 cup Mexican sour cream
1 tablespoon heavy cream
1/2 cup shredded Monterey Jack cheese
1 tablespoon chopped cilantro
kosher salt

Suggested toppings

grated or shredded cotija cheese
grated Monterey Jack cheese
sour cream
green onions , sliced diagonally
jalapeno slices

Instructions

Heat the oil in a 4 or 5 quart Dutch oven or soup pot over medium heat until the surface shimmers. Saute the onions and bell peppers until the onions have softened.
Add the tomato paste, garlic, taco seasoning, smoked paprika, and a big pinch of salt. Stir well into the vegetables, allowing the garlic to become fragrant.
Spoon in the masa harina and a splash of chicken broth and stir until the vegetable base is nice and thick (it might be slightly pasty-that’s okay).
Increase heat to medium-high.
Pour in the enchilada sauce, diced tomatoes, black beans, corn, and chicken broth. Stir well to incorporate the vegetable base into the soup.
Let the soup come up to an active simmer and adjust the heat to maintain a gentle bubbling. Cook for 10 minutes, then reduce heat to low, and let the soup cool down for a few minutes (i.e., to stop bubbling).
In a medium mixing bowl, add the sour cream and heavy cream. Carefully add one ladle of the soup liquids, and whisk vigorously until smooth. Add another ladle-full and whisk again. Pour this tempered sour cream into the soup and stir well.
Add the cooked chicken, and let heat through.
Stir in the cheese and cilantro. Taste the soup, and adjust the seasoning with more salt as desired.
Serve with your favorite toppings.

Notes

Make it creamy: Stir in 4 oz of cream cheese or ½ cup heavy cream at the end for a richer texture.
Adjust the spice level: Use mild, medium, or hot enchilada sauce to control the heat, or add diced jalapeños for extra spice.
Thicker texture: Mix 2 tablespoons of masa harina with warm water and stir it in for a more authentic, thick consistency.
Protein swap: You can substitute shredded turkey, ground chicken, or even a plant-based protein if preferred.
Storage: Keeps in the fridge for 4 days or freezer for up to 3 months. Reheat gently and stir in extra broth if needed.
Toppings: Don’t skip the toppings—they add essential texture and flavor! Great options include shredded cheese, chopped cilantro, lime, avocado, and tortilla strips.