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Easy One-Pot Chicken Enchilada Soup – Best 20-Minute Dinner

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This Easy One-Pot Chicken Enchilada Soup is a quick, flavorful weeknight dinner that tastes like it simmered all day. Made with simple ingredients like rotisserie chicken, enchilada sauce, and cream cheese, it comes together in just 20 minutes for a creamy, smoky, and satisfying meal.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and minced (optional)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon chili powder
  • ½ teaspoon dried oregano
  • Salt and black pepper, to taste
  • 4 cups low-sodium chicken broth
  • 1 can (15 ounces) red enchilada sauce (mild or medium)
  • 1 can (15 ounces) fire-roasted diced tomatoes, undrained
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 4 ounces cream cheese, softened and cut into cubes
  • 2 cups cooked, shredded chicken (from a rotisserie chicken)
  • Shredded Mexican blend cheese (for topping, optional)
  • Fresh cilantro, chopped (for topping, optional)
  • Diced avocado (for topping, optional)
  • Tortilla chips or strips (for topping, optional)
  • Sour cream or Greek yogurt (for topping, optional)
  • Lime wedges (for serving, optional)

Instructions

  1. Prep your ingredients first: dice the onion, mince the garlic, seed and mince the jalapeño if using, and shred the chicken.
  2. Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 4-5 minutes until soft and translucent.
  3. Add the garlic and jalapeño (if using). Stir constantly for about 30 seconds until fragrant.
  4. Bloom the spices: add cumin, smoked paprika, chili powder, dried oregano, and a pinch of salt and pepper. Stir and cook for 30-60 seconds until fragrant.
  5. Pour in the chicken broth and enchilada sauce. Scrape up any browned bits from the bottom of the pot. Add the undrained fire-roasted tomatoes.
  6. Bring the soup to a gentle boil, then reduce heat to medium-low and simmer uncovered for 10 minutes.
  7. Stir in the black beans, frozen corn, and shredded chicken. Return to a simmer and cook for another 5 minutes.
  8. Reduce heat to low. Add the cubed cream cheese, one piece at a time, stirring gently after each addition until fully melted.
  9. Taste and adjust seasoning with more salt, pepper, or a squeeze of lime juice if needed.
  10. Serve immediately in bowls with desired toppings (cheese, cilantro, avocado, tortilla chips, sour cream, lime wedges).

Notes

Don’t skip the spice-blooming step; it deepens the flavor. Add cream cheese slowly over low heat to prevent clumping. Use fire-roasted tomatoes for extra depth. The soup thickens as it sits; add broth when reheating. Freezes well for up to 3 months.

Nutrition

Keywords: chicken enchilada soup, one-pot soup, easy weeknight dinner, creamy soup, rotisserie chicken recipe, 20-minute meal

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