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Creamy Mexican Chicken Enchilada Black Bean Soup (Recipe)

This Creamy Mexican Chicken Enchilada Black Bean Soup is a cozy, one-pot meal packed with tender chicken, black beans, corn, and bold enchilada flavors in a rich, creamy broth. Easy to make, freezer-friendly, and perfect for busy weeknights.
Prep Time 10 minutes
Cook Time 24 minutes
Total Time 35 minutes
Serving Size 4

Ingredients

  • 1 tbsp olive oil
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1 tsp cumin
  • 1 tsp chili powder
  • ½ tsp smoked paprika optional but cozy
  • 1 10 oz can enchilada sauce (red or green)
  • 1 15 oz can black beans, drained & rinsed
  • 1 15 oz can fire-roasted diced tomatoes
  • 1 cup frozen or canned corn
  • 3 cups cooked chicken shredded (rotisserie works great)
  • 4 cups chicken broth
  • ½–¾ cup heavy cream coconut milk for dairy-free
  • Salt & pepper to taste
  • Juice of ½ lime optional, but brightens everything

Instructions

  • Sauté the base.
  • Heat olive oil in a large pot over medium heat. Add onion and cook 3–4 minutes until soft. Add garlic and spices; stir 30 seconds until fragrant.
  • Build the broth.
  • Stir in enchilada sauce, black beans, tomatoes, corn, chicken, and broth. Bring to a gentle simmer.
  • Make it creamy.
  • Reduce heat to low and stir in cream or coconut milk. Simmer 10–15 minutes until flavors meld.
  • Finish + serve.
  • Season with salt and pepper. Add lime juice if using. Ladle into bowls and load up with toppings.

Notes

Optional Toppings: shredded cheese, sour cream or Greek yogurt, avocado, cilantro, crushed tortilla chips, jalapeños