Cheesy Chicken Enchilada Soup
A quick and easy 5-ingredient comfort meal combining melty cheese, shredded chicken, and smoky enchilada sauce for a hearty and flavorful soup perfect for chilly evenings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Southwestern
Ingredients
Scale
- 2 cups cooked shredded chicken (rotisserie chicken works well)
- 1 cup enchilada sauce (medium-spicy, store-bought or homemade)
- 4 cups chicken broth (low sodium preferred)
- 1 ½ cups shredded cheese (sharp cheddar or Mexican cheese blend)
- 1 can (15 oz) black beans, drained and rinsed
Instructions
- If using raw chicken breasts, poach in simmering water for about 15 minutes until cooked through (internal temperature 165°F/74°C). Let cool slightly and shred with two forks. Using pre-cooked rotisserie chicken saves time.
- In a large pot, combine 4 cups chicken broth and 1 cup enchilada sauce. Stir gently and bring to a simmer over medium heat, about 5 minutes.
- Add drained and rinsed black beans and shredded chicken to the simmering broth. Heat together for 8-10 minutes to meld flavors.
- Gradually sprinkle in 1 ½ cups shredded cheese, stirring constantly until melted and fully incorporated. Add a splash more broth if soup is too thick.
- Taste and adjust seasoning with salt, pepper, cayenne, or jalapeños as desired. Simmer for another 2 minutes, then remove from heat.
Notes
Add cheese slowly while stirring to prevent clumping. Reheat gently with broth if soup thickens. Use rotisserie chicken to save prep time. Optional add-ins include diced green chilies or corn. For dairy-free, substitute cheese with plant-based alternative. For gluten-free, verify enchilada sauce label.
Nutrition
- Serving Size: About 1 ½ cups (350
- Calories: 320
- Fat: 15
- Carbohydrates: 18
- Fiber: 5
- Protein: 28
Keywords: cheesy chicken enchilada soup, easy soup recipe, 5-ingredient soup, comfort food, quick dinner, enchilada sauce soup