Description
This Creamy Chicken Enchilada Soup is a one-pot comfort meal made for busy weeknights. It blends tender chicken, enchilada sauce, pasta, beans, and cheese into a rich, satisfying soup that feels indulgent yet practical. Perfect for family dinner, meal prep, and anyone craving bold flavor with minimal effort.
Ingredients
Scale
- Olive oil 1 tablespoon
- Yellow onion finely chopped 1 medium
- Garlic cloves minced 4
- Boneless skinless chicken breasts or thighs 1½ lb
- Chili powder 1½ teaspoons
- Ground cumin 1 teaspoon
- Smoked paprika 1 teaspoon
- Dried oregano ½ teaspoon
- Kosher salt 1 teaspoon
- Black pepper ½ teaspoon
- Low-sodium chicken broth 4 cups
- Red enchilada sauce 2 cups
- Fire-roasted diced tomatoes 1 can
- Short pasta (rotini, shells, or elbows) 8 oz
- Black beans drained and rinsed 1 can
- Corn kernels drained 1½ cups
- Heavy cream ½ cup
- Shredded cheddar or Mexican-blend cheese 1½ cups
- Fresh lime juice 2 tablespoons
- Optional toppings
Sour cream or Greek yogurt - Fresh cilantro
- Avocado slices
- Tortilla strips
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add chopped onion and cook 3–4 minutes until softened.
- Stir in garlic and cook 30 seconds until fragrant.
- Add chicken breasts or thighs and sprinkle with chili powder, cumin, smoked paprika, oregano, salt, and black pepper.
- Stir briefly to coat the chicken in spices.
- Pour in chicken broth, enchilada sauce, and fire-roasted diced tomatoes.
- Stir well and bring to a gentle boil, then reduce to a simmer.
- Cover and cook 15–20 minutes until chicken is fully cooked and tender.
- Remove chicken, shred with two forks, and return to the pot.
- Stir in uncooked pasta, black beans, and corn.
- Simmer uncovered 10–12 minutes, stirring occasionally, until pasta is tender and soup thickens.
- Reduce heat to low and stir in heavy cream and shredded cheese until smooth and creamy.
- Stir in fresh lime juice and adjust seasoning if needed.
- Ladle into bowls and finish with desired toppings.
Notes
- If the soup thickens too much after resting, stir in warm chicken broth when reheating.
- For a lighter version, reduce cheese slightly or use half-and-half instead of heavy cream.
- This soup freezes best without pasta; add fresh pasta when reheating if freezing.
- Prep Time: 10 Minutes
- Cook Time: 30 Minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 Serving
- Calories: 420Kcal
- Fat: 18g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 32g
Keywords: Chicken Enchilada Pasta Soup