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Creamy Chicken Enchilada Soup: Easy One-Pot Dinner

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This creamy chicken enchilada soup with crispy tortilla strips is rich, smoky, and deeply savory. Made in one pot with simple pantry ingredients, it’s the perfect comforting dinner for busy weeknights.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon chipotle chili powder (optional)
  • 1 1/2 pounds boneless, skinless chicken breasts
  • 4 cups low-sodium chicken broth
  • 1 can (15 ounces) red enchilada sauce
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) fire-roasted diced tomatoes, undrained
  • 1 cup frozen corn kernels
  • 4 ounces cream cheese, softened and cubed
  • 1/2 cup heavy cream
  • Salt and black pepper, to taste
  • Fresh lime juice, from 1 lime
  • 4 corn tortillas (6-inch)
  • 2 tablespoons vegetable or avocado oil
  • Flaky sea salt, for finishing
  • Fresh cilantro, chopped (for garnish)
  • Diced avocado (for garnish)
  • Shredded Mexican blend cheese (for garnish)
  • Sour cream or crema (for garnish)
  • Lime wedges (for garnish)

Instructions

  1. Prep the tortilla strips first. Stack the corn tortillas and cut them into thin strips, about 1/4-inch wide. Heat the vegetable oil in a small skillet over medium heat. Once the oil shimmers, add the tortilla strips in a single layer (you may need to do this in batches). Fry for 2-3 minutes, stirring occasionally, until golden and crispy. Use tongs to transfer them to a paper towel-lined plate. Sprinkle with flaky sea salt immediately. Set aside.
  2. Season and sear the chicken. Pat the chicken breasts dry with paper towels. Season both sides generously with salt and pepper. In your Dutch oven, heat the olive oil over medium-high heat. Add the chicken breasts and cook for 5-6 minutes per side, until golden brown. Remove the chicken to a plate and set aside.
  3. Sauté the aromatics. Reduce the heat to medium. Add the diced onion to the pot and cook for 4-5 minutes, scraping up any browned bits from the bottom. Add the minced garlic and jalapeño, and cook for 1 more minute until fragrant.
  4. Bloom the spices. Add the cumin, smoked paprika, chili powder, oregano, and chipotle powder (if using) to the pot. Stir constantly for 30-60 seconds until fragrant.
  5. Build the broth. Pour in the chicken broth and enchilada sauce. Use your wooden spoon to scrape up any remaining browned bits from the bottom of the pot. Add the fire-roasted tomatoes, black beans, and frozen corn. Stir to combine.
  6. Simmer the chicken. Return the seared chicken breasts to the pot, nestling them into the liquid. Bring the soup to a gentle boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, until the chicken is cooked through and tender enough to shred.
  7. Shred the chicken. Remove the chicken breasts from the pot and place them on a cutting board. Use two forks to shred the meat into bite-sized pieces. Return the shredded chicken to the pot.
  8. Finish with cream and cream cheese. Reduce the heat to low. Add the cubed cream cheese and stir until it’s fully melted into the broth. Then slowly pour in the heavy cream while stirring constantly. Simmer for 5 more minutes, but do not let it boil.
  9. Season and brighten. Taste the soup and adjust the salt and pepper as needed. Squeeze in the juice of one lime and stir.
  10. Serve. Ladle the soup into bowls. Top with a generous handful of crispy tortilla strips, a sprinkle of fresh cilantro, diced avocado, shredded cheese, and a dollop of sour cream. Serve with extra lime wedges on the side.

Notes

Sear the chicken for better flavor. Bloom spices in oil. Do not boil the cream. Shred chicken while warm. Make extra tortilla strips. Taste as you go.

Nutrition

Keywords: chicken enchilada soup, creamy soup, one-pot dinner, Mexican soup, easy dinner, comfort food

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