Creamy Chicken Enchilada Soup That's Ready When You Are (No, Really — 45 Minutes)
This creamy chicken enchilada soup comes together in one pot and under an hour, but tastes like it simmered all day. The secret is blending half the beans and adding cream cheese off the heat for a velvety finish.
Equipment
- Dutch oven or heavy-bottomed pot (5.5 qt or larger)
- Blender or Immersion Blender
- Wooden spoon or spatula
Ingredients
Soup Base
- 2 tablespoons neutral oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1.5 lbs bone-in skinless chicken thighs (or 3 cups shredded rotisserie)
- 2 cans (10 oz each) red enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 4 oz cream cheese, softened
- 1 tablespoon tomato paste
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 cup frozen corn
- 1 large lime
- 4 cups chicken broth
- to taste salt
For Garnish (optional)
- crushed tortilla chips
- fresh cilantro leaves
- crumbled cotija cheese
- pickled red onions
- avocado crema
Instructions
- Heat 2 tablespoons of neutral oil in a large Dutch oven over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for 1 minute until fragrant.
- Stir in the chili powder, cumin, smoked paprika, and tomato paste. Cook, stirring constantly, until the paste darkens to a deep brick red and smells toasty, about 2 minutes. This is where the color comes from.
- Slowly pour in the chicken broth and enchilada sauce, scraping up any browned bits from the bottom of the pot. Add the chicken thighs.
- Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes, until the chicken is cooked through.
- Remove the chicken to a cutting board. Let it rest for a couple of minutes, then shred it with two forks. Discard the bones.
- While the chicken rests, transfer half the black beans and 1 cup of hot broth from the pot to a blender. Blend until completely smooth. Return to the pot. The mixture should look like thick, dark paint — this gives the soup body without needing tons of cream.
- Stir in the shredded chicken, the remaining whole beans, and the frozen corn. Simmer for 5 minutes.
- Remove the pot from the heat. Stir in the softened cream cheese until fully melted and the soup is velvety. This goes from brothy to velvety in about 30 seconds.
- Squeeze in the juice of the whole lime and add salt to taste. Serve with crushed tortilla chips, fresh cilantro, and any other desired garnishes.
Notes
Tips: Don't skip the bean-blending step — it's the key to a velvety texture. Taste your enchilada sauce first to check heat level. Garnish with crushed chips, lime, cilantro, and cotija for best presentation. For dairy-free, use full-fat coconut milk or cashew cream instead of cream cheese. For a vegetarian version, use extra beans and roasted sweet potatoes. The soup thickens overnight — add broth when reheating. Freeze without cream cheese for best results.