![['Close-up of creamy chicken enchilada soup garnished with cheese and colorful vegetables.', 'Bowl of rich chicken enchilada soup featuring shredded chicken, beans, and corn.', 'Side view of a hearty creamy chicken enchilada soup with vibrant ingredients.', 'Delicious chicken enchilada soup in a bowl, showcasing fresh toppings and spices.']](https://recipessalads.com/wp-content/uploads/2026/07/creamy-chicken-enchilada-soup_1_U1.webp)
Creamy Chicken Enchilada Soup (Easy One-Pot Recipe)
A hearty and creamy soup packed with chicken, beans, and vegetables, perfect for a quick and satisfying meal.
Ingredients
Main Ingredients
- 1 tablespoon Butter or Ghee (or avocado oil)
- 1 Medium Onion Onion (diced)
- 2 stalks Celery (sliced)
- 1 medium Carrot (thinly sliced)
- 1 large Red Bell Pepper (diced)
- 2-3 cloves Garlic (chopped)
- 1.5 teaspoon Ground Cumin
- 1 tablespoon Chili Powder
- 1 teaspoon Dried Oregano
- 15 ounces Diced fire-roasted Tomatoes (1 can)
- 0.25 cup Tomato Paste
- 4 cups Low Sodium Chicken Broth
- 14.5 ounces Red Kidney Beans (drain and rinse, 1 can)
- 14.5 ounces Black Beans (drain and rinse, 1 can)
- 1 cup Sweet Corn (fresh or frozen)
- 2 cups Shredded Cooked Chicken
Garnish
- 1 cup Mexican Shredded Cheese Blend (divided into 6 servings)
- to taste Salt and pepper
Instructions
- Melt butter in a large pot, then sauté vegetables and garlic until soft, about 5-6 minutes.
- Add seasonings, tomatoes, tomato paste, and broth. Bring to a boil, then simmer 10-15 minutes until veggies are tender.
- Blend the soup until smooth, then return to heat. Add beans, corn, and chicken; heat through for a few minutes.
- Serve hot, topped with shredded cheese and your favorite toppings.
Notes
For extra flavor, garnish with fresh cilantro or avocado slices.