Description
This Chicken Enchilada Soup is a cozy, one-pot Mexican-inspired dinner that’s creamy, flavorful, and ready in just 35 minutes. Packed with chicken, beans, corn, and enchilada sauce, it’s hearty enough for the whole family and customizable with all your favorite toppings. Perfect for busy weeknights or chilly weekends.
Ingredients
1 tbsp olive oil
1 small yellow onion, diced
6 cloves garlic, minced
2 tsp cumin
2 tsp chili powder
1 tbsp tomato paste
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn, drained (or 1½ cups frozen corn)
1 can (10 oz) Rotel diced tomatoes with green chilies
1 can (28 oz) red enchilada sauce
2 cups vegetable juice (like V8)
1 lb boneless skinless chicken breasts
½ cup heavy cream
Kosher salt & black pepper, to taste
For Garnish:
Fried tortilla strips, sour cream, cilantro, green onion, lime wedges
Instructions
Heat olive oil in a large pot over medium-high. Sauté onion 4 minutes until softened.
Stir in garlic, cumin, chili powder, and tomato paste. Cook 1 minute.
Add beans, corn, Rotel, enchilada sauce, and vegetable juice. Season with salt and pepper. Nestle chicken into mixture.
Cover, bring to a simmer, then reduce heat. Cook 25–30 minutes until chicken is tender.
Remove chicken, shred, and return to pot. Stir in heavy cream. Adjust seasoning.
Serve hot with garnishes of choice.
Notes
Shred chicken while still warm for easier pulling.
Add jalapeños or hot sauce for extra spice.
Swap heavy cream with half-and-half, Greek yogurt, or coconut milk for a lighter/dairy-free version.
Rotisserie chicken is a great shortcut—add it near the end of cooking.
Perfect for freezer meal prep—freeze in single portions for quick lunches.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Soups / Comfort Food
- Method: One-pot stovetop
- Cuisine: Mexican-inspired