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Chicken Enchilada Soup

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  • Author: Krista
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 5-6 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American


This creamy chicken enchilada soup is filled with flavor and good-for-you protein. Made with the perfect amount of spice, chicken breast and black beans, then topped with fresh avocado slices and a dollop of sour cream.


  • 1 tablespoon avocado oil
  • 1 large yellow onion, diced
  • 1 poblano, diced
  • 3 garlic cloves, minced
  • 1 red bell pepper, diced
  • 1 teaspoon chipotle peppers in adobo sauce, minced
  • 1 1/2 cups frozen sweet corn
  • 15 oz. can fire roasted diced tomatoes
  • 15 oz. can low sodium black beans, drained & rinsed
  • 1 lb. chicken breast
  • 4 cups chicken broth
  • 8 oz. red enchilada sauce
  • 4 oz. cream cheese
  • juice from 1 lime (23 tablespoons)
  • 1/3 cup fresh cilantro, chopped


  1. Heat a dutch oven or large soup pot to medium high heat.
  2. Add avocado oil to the pot along with onion, garlic and poblano. Saute for 3-4 minutes, until onions are translucent.
  3. Next, add in chipotle pepper and red pepper. Stir and saute for 2-3 minutes.
  4. Add chicken broth, enchilada sauce, sweet corn, tomatoes, black beans and chicken to the pot. Give it a quick stir and bring to a boil. Simmer for 15-20 minutes until chicken is cooked through.
  5. Remove chicken from the pot and shred with two forks. Add chicken back to the pan along with cream cheese, lime juice and cilantro. Reduce heat to medium-low and cook until cream cheese has melted.
  6. Serve. Optional toppings: cheese, avocado, diced red onion, sour cream or greek yogurt.