Dinner

Hearty Chicken Enchilada Soup with Black Beans and Melted Cheese Recipe

Name: Hearty Chicken Enchilada Soup with Black Beans and Melted Cheese Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Tex-Mex
Ingredients: 1 tablespoon olive oil; 1 medium onion, diced; 2 cloves garlic, minced; 1 red bell pepper, diced; 4 cups chicken broth (low-sodium recommended); 1 (10 oz) can red enchilada sauce; 1 (15 oz) can black beans, rinsed and drained; 1 (15 oz) can corn, drained; 2 cups shredded cooked chicken; 1 teaspoon cumin; 1 teaspoon chili powder; 1/2 teaspoon dried oregano; Salt and pepper to taste; 1/4 cup fresh cilantro, chopped; 1 cup shredded Monterey Jack or cheddar cheese

ByLila Prescott March 16, 2026March 16, 2026

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Introduction

Chicken Enchilada Soup is a comforting and hearty dish that captures the bold flavors of Tex-Mex enchiladas in a warm, one-pot meal. With tender chicken, black beans, and melted cheese, it’s ready in just 35 minutes, making it perfect for busy weeknights.

The image shows a close-up of a bowl filled with a rich, hearty soup. The soup has a warm orange-brown broth with shredded chicken mixed throughout. On top, there are visible black beans, small chunks of green avocado, and some fresh green herbs scattered over the surface. The bowl is white and sits on a white marbled surface, giving a clean and bright background. The soup looks thick and comforting with a mix of soft and chunky textures. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil
1 medium onion, diced

2 cloves garlic, minced
1 red bell pepper, diced

4 cups chicken broth (low-sodium recommended)
1 (10 oz) can red enchilada sauce

1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can corn, drained
2 cups shredded cooked chicken

1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon dried oregano

Salt and pepper to taste
1/4 cup fresh cilantro, chopped
1 cup shredded Monterey Jack or cheddar cheese

Instructions

Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and red bell pepper, cooking for about 5 minutes until softened and translucent.
Step 2: Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant but not browned.
Step 3: Pour in the chicken broth and enchilada sauce. Stir in cumin, chili powder, oregano, salt, and pepper until everything is well combined.

Step 4: Bring the soup to a gentle simmer over medium heat. Then stir in the black beans, corn, and shredded chicken.
Step 5: Reduce the heat to low and let the soup simmer uncovered for 15 to 20 minutes to allow the flavors to meld.
Step 6: Stir in the fresh cilantro just before serving. Taste and adjust seasoning as needed.

Step 7: Ladle the soup into bowls and top with shredded cheese. Serve immediately with your favorite toppings.

Tips & Variations

Use rotisserie chicken to save prep time and add extra flavor.
For a spicier kick, add diced jalapeños or substitute with hot enchilada sauce.

Stir in 1/2 cup sour cream or heavy cream at the end for a creamy texture.
Add cheese on top of individual bowls rather than in the pot to avoid clumping.
If the soup tastes flat, a squeeze of fresh lime juice brightens the flavors. If too salty, simmer a diced raw potato in the soup for 10 minutes and remove before serving.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, adding a splash of broth if the soup has thickened. Avoid freezing if you plan to add cheese as a topping for best texture.

How to Serve

A close-up image of a thick stew inside a white pot with a green rim, showing multiple layers of ingredients. The bottom layer is a rich reddish-orange broth with visible bits of tomato and spices. On top, there are shredded pieces of chicken spread throughout, mixed with black beans scattered evenly. Small cubes of bright green avocado sit on the surface, along with freshly chopped cilantro leaves sprinkled generously, adding a fresh green touch. The textures range from smooth broth to chunky beans and soft chicken, creating a hearty and colorful dish. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of shredded cooked chicken?

Yes, you can cook chicken breasts separately, shred them, and add to the soup. Simply poach or roast the chicken before shredding for the best results.

What are some good toppings for Chicken Enchilada Soup?

Popular toppings include sliced avocado, extra shredded cheese, sour cream, chopped green onions, fresh cilantro, and tortilla chips for added crunch.