One Pot Creamy Chicken Enchilada Soup is comfort food that practically hugs you back. If you’ve ever wished your favorite enchiladas could turn into a warm bowl of soup that cooks itself (almost), this is your lucky day. Made with red enchilada sauce, shredded chicken, black beans, and corn—all simmered together in one pot—it’s a cozy, flavorful meal that fits perfectly into a busy weeknight.
Whether you’re juggling kids, work, or just your own sanity, this soup has your back. The creamy finish makes every spoonful feel indulgent, but the best part? It’s ready in about 30 minutes and dirties only one pot. Pair it with crispy tortilla strips, a dollop of sour cream, and a squeeze of lime, and dinner suddenly feels like a celebration.
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What is One Pot Creamy Chicken Enchilada Soup?
One Pot Creamy Chicken Enchilada Soup is like the delicious love child of a classic chicken enchilada and a hearty Tex-Mex soup. It’s creamy, slightly spicy, and brimming with bold flavors that remind you of your favorite Mexican restaurant—but without the extra calories or dishes. This soup brings together all the best parts of enchiladas—tender chicken, smoky enchilada sauce, black beans, and sweet corn—into one pot of pure comfort.
It’s cooked on the stovetop, which means you can make it any night of the week, even when time isn’t on your side. What makes it so special is that creamy swirl at the end—thanks to a splash of heavy cream—that takes it from good to “please, can I have seconds?”
Reasons to Try One Pot Creamy Chicken Enchilada Soup
If your weeknights are anything like mine—hectic and full of “what’s for dinner?” moments—this One Pot Creamy Chicken Enchilada Soup is a lifesaver. First, it’s fast: only 35 minutes from fridge to table. Second, it’s packed with protein and fiber from the chicken and black beans, which means it actually fills you up. Third, it’s customizable. Want it spicier? Add more chili powder. Need to sneak in extra veggies for the kids? Toss in some bell peppers or spinach.
Plus, it’s a one-pot wonder, so cleanup is blissfully easy. This soup is also freezer-friendly, reheats beautifully, and feels fancy enough for guests while being simple enough for Tuesday night. Honestly, it’s one of those rare dishes that checks every box—easy, creamy, flavorful, and family-approved.
Ingredients Needed to Make One Pot Creamy Chicken Enchilada Soup
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 6 cloves garlic, minced
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 1 tablespoon tomato paste
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can corn, drained (or 1 ½ cups frozen corn)
- 1 (10-ounce) can Rotel diced tomatoes with green chilies
- 1 (28-ounce) can red enchilada sauce
- 2 cups V8 or other vegetable juice
- 1 pound boneless skinless chicken breasts
- ½ cup heavy cream
- Kosher salt and freshly cracked black pepper
Garnish:
- Fried tortilla strips
- Sour cream
- Fresh chopped cilantro
- Thinly sliced green onion
- Lime wedges
Instructions to Make One Pot Creamy Chicken Enchilada Soup
Step 1: Build the Flavor Base (Step by Step)
To start this One Pot Creamy Chicken Enchilada Soup, heat a tablespoon of olive oil in a large, sturdy pot or Dutch oven over medium-high heat. Once the oil shimmers, add your diced onion. Cook it for about 4 minutes, stirring often until it turns translucent and slightly golden around the edges. That’s your signal the flavor party is beginning!
Next, toss in your minced garlic, cumin, chili powder, and tomato paste. Stir constantly for about a minute—don’t walk away! This is where the aromatics bloom and the spices deepen their flavor. You’ll know it’s right when your kitchen starts smelling like a cozy Tex-Mex restaurant. For a deeper dive into building rich, aromatic bases like this one, check out my Creamy Chicken Maryland Soup, where sautéing the base makes all the difference.
Step 2: Add the Hearty Ingredients (Step by Step)
Now it’s time to turn this flavorful base into a meal. Pour in the black beans, corn, and Rotel tomatoes—juice and all. Then, add your enchilada sauce and vegetable juice. Give everything a good stir to mix the spices evenly throughout. Season generously with salt and pepper; remember, seasoning as you go builds layers of flavor.
Nestle the chicken breasts directly into the pot. Don’t worry about chopping or pre-cooking—this is truly a one pot wonder. The chicken will simmer gently, soaking up all the enchilada goodness as it cooks. If you prefer using rotisserie chicken for busy nights, that’s perfectly fine! Just add it later (see Step 4). You can read more about easy weeknight chicken swaps in my Slow Cooker Chicken Stew Recipe.
Step 3: Let It Simmer and Cook (Step by Step)
Cover your pot and bring the mixture to a gentle simmer over medium heat. Once bubbling, reduce the heat to low. Let the One Pot Creamy Chicken Enchilada Soup simmer for about 25 to 30 minutes. The chicken will cook slowly and tenderize beautifully. You’ll know it’s ready when it shreds easily with two forks.
If you’re short on time, you can cut your chicken into smaller pieces before adding—it’ll cook in roughly 15 to 20 minutes. Don’t overcook, though, or it’ll become dry. To test, use tongs to gently press the chicken—if it starts to shred apart, it’s done! This step by step simmering process helps the flavors meld into a rich, creamy base that’s irresistibly comforting.
Step 4: Shred the Chicken and Add the Cream (Step by Step)
Once the chicken is cooked, carefully remove it from the pot onto a cutting board. Use two forks to shred it into bite-sized pieces. Then return the shredded chicken to the soup, stirring well to blend everything together.
Now comes the creamy magic—pour in the heavy cream and stir until the soup turns silky and rich. Taste and adjust the seasoning with more salt and pepper if needed. If you’d like a thinner consistency, add up to 2 cups of chicken broth here. Want an extra boost of spice? A dash of smoked paprika or chipotle powder does wonders. You can find more spice inspiration in my Butternut Squash Chili with Turkey.
Step 5: Add the Finishing Touches (Step by Step)
Once your One Pot Creamy Chicken Enchilada Soup is perfectly creamy and flavorful, it’s time to garnish. Top each bowl with crispy tortilla strips for crunch, a dollop of sour cream for coolness, and a sprinkle of fresh cilantro or green onion for brightness. Add a squeeze of lime just before serving—it wakes up all the flavors.
For a full-on cozy dinner experience, serve it alongside Sweet Potato Soup Recipe or a slice of cornbread. If you have leftovers, they reheat beautifully—check the “Storage Tips” section for details.
And there you have it—your One Pot Creamy Chicken Enchilada Soup made step by step! Each stage builds flavor and texture while keeping things simple, making this dish a go-to for busy weeknights or lazy Sundays.
If you love creamy soups like this, you’ll also enjoy Creamy Mushroom Wild Rice Soup or my comforting Cozy Autumn Wild Rice Soup.
This detailed step by step approach guarantees your soup turns out flavorful, hearty, and downright addictive every single time.
What to Serve with One Pot Creamy Chicken Enchilada Soup
This soup is filling enough on its own, but a few sides can turn it into a complete feast. A side of warm, buttery cornbread or a slice of crusty sourdough is perfect for dipping. A simple avocado salad or grilled Mexican street corn complements the flavors beautifully. If you’re feeding a crowd, serve it alongside Easy Chicken Tortilla Soup for a fun soup bar idea. And for a cozy fall dinner, follow it up with something sweet like Brown Sugar Pumpkin Pie. Trust me—your guests will leave happy and full.
Key Tips for Making One Pot Creamy Chicken Enchilada Soup
- Season as you go! Adding a pinch of salt with each ingredient layer makes a big difference.
- For busy nights, rotisserie chicken is your best friend—just add 2–3 cups shredded.
- If you prefer thinner soup, add 2 cups of chicken broth near the end.
- Don’t overcook the chicken; check it after 20 minutes.
- To boost flavor, add a squeeze of lime juice right before serving.
- Make it your own—toss in extra veggies or use smoked paprika for a deeper flavor twist.
Storage and Reheating Tips for One Pot Creamy Chicken Enchilada Soup
Store leftovers in an airtight container in the fridge for up to four days. The flavors actually get better as it sits! For freezing, skip adding the cream until reheating—just cool the soup, store it in freezer-safe bags or containers, and freeze for up to three months. Reheat gently on the stove over medium-low heat, stirring occasionally. Once hot, add the cream and stir well. If it’s too thick, splash in a little broth or water to reach your desired consistency.
FAQs
Can I make this soup in a slow cooker? Absolutely! Combine everything except the cream and cook on low for 6 hours, then stir in cream before serving.
Is this soup spicy? It’s mildly spicy. For more kick, add a diced jalapeño or extra chili powder.
Can I make it dairy-free? Yes, swap the heavy cream for coconut milk—it adds a subtle richness that’s still delicious.
Can I use leftover turkey instead of chicken? Totally! It’s a fantastic post-Thanksgiving idea—try it with Thanksgiving Leftover Turkey Stew.
Final Thoughts
One Pot Creamy Chicken Enchilada Soup is that perfect “lazy but impressive” dinner. It’s comforting, full of flavor, and makes your kitchen smell amazing. Whether you’re feeding the family or meal-prepping for the week, this recipe delivers creamy, spicy, heartwarming satisfaction in every bite. And since it’s a one-pot wonder, you’ll actually want to make it again tomorrow.
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One Pot Creamy Chicken Enchilada Soup
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: about 3 quarts
- Category: Main Dish
- Method: Stove Top
- Cuisine: American
Description
This creamy chicken enchilada soup comes together in one pot and is filled with all the flavors you love from chicken enchiladas – red enchilada sauce, shredded chicken, black beans, and corn – in a hearty comforting soup! Top with crispy tortilla strips, sour cream, and plenty of green onion, and dig in!
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 6 cloves garlic, minced
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 1 tablespoon tomato paste
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can corn, drained (or 1 1/2 cups frozen corn)
- 1 (10-ounce) can Rotel diced tomatoes with green chilies
- 1 (28-ounce) can red enchilada sauce
- 2 cups V8 or other brand vegetable juice
- 1 pound boneless skinless chicken breasts
- 1/2 cup heavy cream
- Kosher salt
- fresh cracked black pepper
- Garnish:
- fried tortilla strips
- sour cream
- fresh chopped cilantro
- thinly sliced green onion
- lime wedges
Instructions
1. Heat olive oil in a large pot over medium-high heat.
2. Add onion and cook, stirring frequently for about 4 minutes.
3. Add 6 cloves minced garlic, 2 teaspoons cumin, 2 teaspoons chili powder, and 1 tablespoon tomato paste. Cook, stirring frequently, for another minute.
4. Add 1 can black beans, 1 can corn, 1 can Rotel tomatoes, 28-ounce can enchilada sauce, and 2 cups V8 (vegetable juice) along with a few large pinches of salt and pepper. Nestle 1 pound chicken breast into the pot.
5. Cover the pot and bring to a simmer over medium-high heat.
6. Reduce heat to low and simmer, covered, for about 25-30 minutes or until the chicken is cooked through and shreds easily.
7. Remove the chicken from the pot, shred it with two forks, and return to the pot.
8. Stir in heavy cream and season to taste with salt and pepper.
9. Garnish with tortilla strips, sour cream, cilantro, and green onion. Enjoy!
Notes
Season liberally! There are some flavor-forward spices in this recipe, but it’s also got some pretty simple, fresh ingredients. Adding a moderate amount of salt and pepper each time you add a new ingredient is going to go a long way in boosting the overall flavors of the soup.
Cut the chicken into smaller pieces if you’re in a hurry. Smaller pieces of chicken will cook through in about 15-20 minutes and can be easier to shred as well.
If you’re not sure if the chicken is cooked through, carefully use tongs to squeeze each chicken breast. If it starts to shred and fall apart, you’ll know that the chicken is cooked through. It may take more or less time depending on what type of pot you use. I like to use my large Dutch oven for this recipe and it usually takes about 27-28 minutes for the chicken breasts to be fully cooked through depending on how large they are.
Don’t overcook the chicken! Check the chicken after about 20 minutes to see if it’s cooked through and then every few minutes after that until it shreds easily with two forks.
You can also use rotisserie chicken in place of the raw chicken breast in this recipe. Because a lot of the cooking time for this recipe is braising the chicken, using rotisserie chicken is my favorite time-saving hack when I don’t have much time on a busy weeknight. I’d recommend using 2-3 cups of shredded rotisserie chicken in place of the raw chicken breast.
To stretch this soup a bit further, add 2 cups of chicken broth. This will yield a thinner consistency of soup but it will still be delicious!
