This hearty chicken enchilada soup is packed with tender chicken, beans, corn, tomatoes, and bold Tex-Mex flavor. Finished with cream and melted cheese, it's a cozy one-pot meal perfect for busy weeknights.
Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 4 to 5 minutes, until softened.
Stir in the garlic, cumin, chili powder, smoked paprika, oregano, salt, and black pepper. Cook for 30 seconds, just until fragrant.
Add the chicken breasts, enchilada sauce, diced tomatoes, black beans, corn, chicken broth, and salsa. Stir to combine.
Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 20 to 25 minutes, until the chicken is cooked through and tender.
Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the soup.
Stir in the heavy cream and both cheeses until the cheese is melted and the soup is creamy.
Taste and adjust the seasoning with more salt or pepper if needed.
Serve hot with your desired toppings such as cilantro, avocado, sour cream, tortilla strips, and lime wedges.
Notes
For a thicker soup, simmer uncovered for a few extra minutes after adding the chicken back to the pot. You can use half-and-half instead of heavy cream for a lighter version.