Thanks to some jarred black bean salsa, enchilada sauce, a chipotle pepper, and a rotisserie chicken, this is the easiest and tastiest Creamy Chicken Enchilada Soup you’ll ever make. It comes together so fast, if you blink you’ll almost miss it. But this is such a clutch back-pocket soup recipe to keep up your sleeve when you need a wholesome crowd-pleaser in no time at all. I typically make a double batch and freeze some for later in the winter.

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What you’ll need to make this Enchilada Soup recipe

This is like the soup version of a dump cake, honestly. It’s all about ease and those ultra low-maintenance vibes today. There is fresh onion and garlic going on, but the majority of this soup is built on some truly clutch pantry items. Things like black bean salsa and cream cheese. I’m looking at you, canned enchilada sauce and my beloved chipotle pepper. There is no shortage of flavor running through this soup, and I think you’re going to love it as much as my family does.

The best part though? The nachos on top. I tend to use this as my move with many of my Tex-Mex soups, like my Nacho-Topped Green Chicken Chili and my Mexican Black Bean Stew. I just think the toasty/melty moment is one that is not to be missed.

INGREDIENTS

2 tablespoons olive oil
1 small onion, chopped
1 teaspoon cumin
4 large garlic cloves, minced or grated
15-ounces corn, drained (canned or frozen is fine)
1 chipotle pepper, minced (plus extra adobo sauce from the can, if you want it extra spicy/smoky)
One cup black bean salsa, any heat level you like
1 teaspoon chicken stock concentrate
4 – 6 ounces cream cheese
1 rotisserie chicken, pulled/chopped (bones and skin discarded)
15-ounces enchilada sauce
4 cups chicken stock
Corn tortilla chips, for topping
2 cups shredded monterey jack cheese, plus more as needed

Serving suggestions: fresh cilantro, limes for squeezing, sour cream, extra black bean salsa

How to make this Chicken Enchilada Soup

Again with the whole dump cake comparison … this soup is like that. You literally just grab what you need from the pantry and dump it all in the pot. The only cooking involved is for the onion and garlic, which takes all of 4 minutes to accomplish. So, yes, this is a very fast recipe. Sometimes that’s really the very best thing.

Now, the exact brand/type of black bean salsa you use will affect the flavor a bit, as will your particular kind of stock, tortilla chips, and even chicken. But that, to me, is one of the charming things about home cooking. It may not taste exactly like mine, but they’re going to be very close and very good, all the same.

DIRECTIONS

Add the oil to a large pot over medium heat. When it’s hot, add the onion and cumin and saute for about 3 to 4 minutes, just until tender. Add the garlic and cook 30 seconds more.

Add the corn, chipotle (and extra adobo sauce, if you like) black bean salsa, stock concentrate, cream cheese, chicken, enchilada sauce, and chicken stock. Season to taste with salt and pepper, and bring to a simmer. The soup is done and is ready to serve when it’s bubbling hot.

To serve, I like to ladle the soup into bowls (which I set on a sheet pan), and top with corn tortilla chips. I shower (generously) with shredded cheese and broil for 1 to 2 minutes on the top rack, just until the cheese is bubbly and the chips are very lightly browned (this makes them extra crunchy).

Can this Enchilada Soup be made in a slow cooker?

Here’s the thing about that – no. I mean, this recipe can technically be made in a slow cooker, sure. But it doesn’t need any real cooking, so as soon as everything’s gone into the pot/cooker, it’s basically done. So, a slow cooker isn’t really going to give you any advantages here, if that makes sense.

Even if you have to do it after a long day at work, you can still have a pot of freshly made, steaming hot soup (topped with nachos!) ready on under 20 minutes. It’s a pretty great thing.