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Creamy Chicken Enchilada Soup

A weeknight-friendly creamy chicken enchilada soup thickened with a quick roux, loaded with shredded chicken, black beans, and corn, finished with sour cream for a smooth, tangy finish.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons unsalted butter
  • 1 medium yellow onion diced (about 1 cup)
  • 3 garlic cloves minced
  • 2 tablespoons all-purpose flour
  • 4 cups warm chicken stock
  • 1 cup tomato sauce
  • 2 tablespoons tomato paste
  • 1 4-ounce can diced green chiles
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon kosher salt plus more to taste
  • 1 15-ounce can black beans, drained and rinsed
  • 1 15-ounce can whole kernel corn, drained
  • 3 cups cooked shredded chicken rotisserie chicken works well
  • 1/2 cup sour cream
  • 1/2 cup shredded cheddar or Monterey Jack cheese optional
  • Juice of 1 lime
  • 1/4 cup chopped fresh cilantro optional
Optional garnishes
  • 1 avocado diced (optional)
  • Tortilla chips or warm corn tortillas optional

Equipment

  • 1 6-quart Dutch oven or heavy-bottomed soup pot
  • 1 Wooden spoon or heatproof spatula
  • 1 Chef's knife and cutting board
  • 1 Measuring cups and spoons
  • 1 Optional: Immersion blender

Method
 

Prepare the mise en place
  1. Shred the cooked chicken, drain and rinse the beans and corn, mince the garlic, dice the onion, and measure spices so everything is ready before you start cooking.
Make the base
  1. Melt 2 tablespoons butter in a 6-quart Dutch oven over medium heat; add the diced onion and cook until translucent, about 4–5 minutes, then add the garlic and cook 30 seconds.
  2. Stir in 2 tablespoons flour and cook for 1 minute to form a light roux, then slowly whisk in 4 cups warm chicken stock until smooth.
  3. Add 1 cup tomato sauce and 2 tablespoons tomato paste, then stir in 1 (4-ounce) can diced green chiles, 1 teaspoon cumin, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, and 1 teaspoon kosher salt.
Simmer and finish
  1. Bring to a gentle simmer and cook 6–8 minutes so flavors concentrate; add drained black beans, drained corn, and shredded chicken and heat through about 3–4 minutes.
  2. Remove the pot from the heat and stir in 1/2 cup sour cream until incorporated; if using, stir in 1/2 cup shredded cheese until melted. Adjust seasoning with salt and lime juice to taste.
Serve
  1. Ladle into bowls and top with chopped cilantro, diced avocado, and tortilla chips or warm tortillas as desired.

Notes

Use rotisserie chicken to save time or cook and shred 2 boneless skinless chicken breasts; add extra simmer time if starting with raw chicken. If freezing, omit sour cream and add it when reheating. Thin leftover soup with warm stock when reheating as it thickens in the fridge.