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One Pot Creamy Chicken Enchilada Soup (Chili’s Copycat Style)

A close-up of a rich, orange broth chicken enchilada soup topped with tortilla strips, black beans, and cilantro.
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This recipe delivers a rich, creamy Chicken Enchilada Soup, inspired by popular restaurant versions. It uses simple ingredients to create a hearty, flavorful Southwestern meal that comes together quickly on the stovetop.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon smoked paprika
  • 4 cups low-sodium chicken broth
  • 1 (10 ounce) can diced tomatoes with green chilies, undrained
  • 1 (4 ounce) can diced green chilies, undrained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup frozen or fresh corn kernels
  • 3 cups cooked, shredded chicken breast
  • 4 ounces cream cheese, cut into cubes
  • 1/2 cup heavy cream or plain Greek yogurt (for a higher protein option)
  • Salt and black pepper to taste
  • For Garnish: Shredded cheddar cheese, tortilla strips, fresh cilantro, sour cream or lime wedges

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  2. Add the minced garlic, cumin, chili powder, oregano, and smoked paprika. Cook for 1 minute until fragrant.
  3. Pour in the chicken broth, diced tomatoes with green chilies, and diced green chilies. Bring the mixture to a simmer.
  4. Stir in the rinsed black beans and corn kernels. Continue to simmer for 5 minutes to allow the flavors to combine.
  5. Add the shredded chicken to the pot. Reduce the heat to low.
  6. Add the cubed cream cheese, stirring constantly until the cheese melts completely into the broth, creating a creamy base.
  7. Stir in the heavy cream or Greek yogurt until fully incorporated. Heat through gently, but do not allow the soup to boil after adding the dairy.
  8. Taste the soup and adjust seasoning with salt and pepper as needed.
  9. Serve the hearty soup hot, topped with your choice of cheddar cheese, tortilla strips, cilantro, and a dollop of sour cream or a squeeze of lime.

Notes

  • For a quicker preparation, use pre-cooked rotisserie chicken for your shredded chicken.
  • If you prefer a thicker soup, mash about 1/2 cup of the black beans against the side of the pot before adding the cream cheese.
  • This recipe is naturally gluten-free if you confirm your broth and spices are free from additives.

Nutrition

Find it online: https://www.unfoldrecipes.com/chicken-enchilada-soup-recipe/