This creamy chicken enchilada soup became a staple in my kitchen the winter I needed something both comforting and quick. I discovered the balance of smoky fire-roasted tomatoes, warm cumin and chili powder, and the creamy body that a quick blend gives while cleaning out the fridge one evening. It tastes like a cozy bowl of enchiladas that you can spoon, and its bright red pepper and corn give it a cheerful texture and color. My family loved that it felt indulgent without being heavy; the beans lend heartiness while the shredded chicken keeps it protein-rich and satisfying.

I first made this the week my son came home from college; he had complained about dorm food and asked for something that reminded him of home. The pot filled the house with a spicy, savory aroma and within minutes the kitchen had listeners rather than cooks. The texture is silky when blended and chunky enough after adding the beans, corn, and shredded chicken. It is the kind of recipe that invites topping choices: tangy crema, shredded cheese, crunchy tortilla strips. It has become our go-to for game nights, rainy Sundays, and whenever we want something that feels like a hug in a bowl.

Ingredients

• Butter or Ghee (1 tablespoon): Use unsalted butter or ghee for a cleaner flavor; ghee gives a slightly nuttier note and tolerates higher heat. For dairy-free, use avocado oil.
• Onion (1 medium, diced): Yellow or sweet onion works best for a balanced savory base. Dice uniformly so it softens evenly during the 5 to 6 minute sauté.
• Celery (2 stalks, sliced) and Carrot (1 medium, thinly sliced): Mirepoix-style vegetables add depth and sweetness; slice the carrot thin so it becomes tender during simmering.
• Red bell pepper (1 large, diced): Adds color and a mild sweet pepper note that complements the smoky tomatoes—choose firm, glossy peppers.
• Garlic (2 to 3 cloves, chopped): Fresh garlic adds brightness; mince finely so it releases flavor quickly without burning.
• Ground cumin (1 1/2 teaspoons), Chili powder (1 tablespoon), Dried oregano (1 teaspoon): These spices are the backbone of the enchilada flavor profile—toast them briefly in the pot to amplify aroma.
• Fire-roasted diced tomatoes (15 ounces, 1 can): The fire-roasted variety brings a smoky sweetness; drain slightly if the tomatoes are very watery to keep consistency.
• Tomato paste (1/4 cup): Thickens and concentrates tomato flavor; cook it for a minute with spices to remove rawness.
• Low sodium chicken broth (4 cups): Controls salt and lets you adjust seasoning at the end. Vegetable broth can be substituted to make it vegetarian-friendly if using plant-based chicken substitutes.
• Red kidney beans (14.5 ounces, drained and rinsed) and Black beans (14.5 ounces, drained and rinsed): Canned beans add protein, fiber, and body—rinse to remove excess sodium and canning liquid.
• Sweet corn (1 cup, fresh or frozen): Adds bursts of sweetness and texture; frozen corn can be added directly from the freezer.
• Shredded cooked chicken (2 cups): Rotisserie chicken is a great shortcut; shred into bite-sized pieces so it heats through quickly.
• Mexican shredded cheese blend (1 cup, for garnish): Optional for richness—cheddar and Monterey Jack melt nicely. Use dairy-free shredded cheese if avoiding dairy.
• Salt and pepper: Adjust at the end to taste—start conservative because canned ingredients carry sodium.

Instructions

Heat the fat and soften aromatics: Place a large stockpot over medium-high heat and melt 1 tablespoon butter or ghee. If using avocado oil, use 1 tablespoon. Add the diced onion, sliced celery, thinly sliced carrot, and diced red bell pepper. Sauté for about 5 to 6 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent. Lower the heat if the vegetables start to brown too quickly; you want gentle caramelization, not burning. Add garlic and spices: Stir in 2 to 3 chopped garlic cloves, 1 1/2 teaspoons ground cumin, 1 tablespoon chili powder, and 1 teaspoon dried oregano. Cook for 30 to 45 seconds until fragrant to bloom the spices—this step deepens their flavor and prevents raw spice taste in the final dish. Incorporate tomatoes and tomato paste: Add the 15-ounce can of fire-roasted diced tomatoes and 1/4 cup tomato paste. Stir well to combine, allowing the tomato paste to dissolve into the vegetables and spices. Cook for 1 to 2 minutes to deepen the tomato flavor and remove any acidity from the paste. Add broth and simmer: Pour in 4 cups low sodium chicken broth, season with a little salt and pepper, and bring the pot to a gentle boil. Reduce heat to low and simmer for 10 to 15 minutes until the vegetables are very tender and the flavors have melded. Taste and adjust seasoning before blending. Blend until creamy: Remove the pot from the heat. Using a handheld immersion blender, blend the soup until smooth and velvety. If you prefer some texture, blend partially so a portion of the vegetables remains visible. Be careful with hot splashes; hold the blender fully submerged and pulse gently until you reach the desired consistency. Return and finish with beans, corn, and chicken: Return the pot to medium heat and stir in the drained and rinsed cans of red kidney beans and black beans, 1 cup corn, and 2 cups shredded cooked chicken. Heat until just boiling for a couple of minutes so everything warms through evenly. Avoid extended boiling to keep the chicken tender. Serve and garnish: Ladle into bowls and top with 1 cup Mexican shredded cheese divided among 6 servings, or use your preferred toppings. Finish with a squeeze of lime, chopped cilantro, diced avocado, or crushed tortilla chips for contrast.

Storage Tips

Cool leftovers quickly and transfer to airtight containers, leaving about half an inch of headspace if you plan to freeze. Refrigerate for up to 3 to 4 days. For freezing, portion into family-size or single-serve containers and freeze for up to 3 months. When reheating, thaw overnight in the refrigerator if possible and warm gently on the stove over medium-low heat, stirring occasionally. Add a splash of chicken broth or water if the texture has thickened. Reheat only once for food safety and quality.

Ingredient Substitutions

To make this dairy-free, swap butter for avocado oil and omit the cheese or use a plant-based shredded cheese. For a vegetarian version, replace chicken with extra beans, cubed roasted sweet potatoes, or shredded jackfruit and use vegetable broth. If you prefer a smokier flavor, add 1/2 teaspoon smoked paprika. For lower sodium, use no-salt-added canned goods and a low-sodium broth then season at the end. Rotisserie chicken is an excellent time-saver and provides juicy texture with minimal effort.

Serving Suggestions

Serve with warm tortillas, cornbread, or a simple green salad for a balanced meal. Top bowls with shredded cheese, chopped cilantro, diced avocado, a squeeze of lime, and crispy tortilla strips for texture. For a heartier meal, serve over cooked rice or add a scoop of Mexican-style rice on the side. Pair with a light beer or a citrusy sparkling water to cut through the creaminess. Presentation tip: a dollop of plain yogurt or crema creates a pretty swirl and adds tang.

Cultural Background

While this pot-based recipe is a modern, home-kitchen adaptation, its flavors are inspired by classic Mexican enchiladas—particularly the warm notes of cumin, chili powder, and oregano paired with tomato. Soup versions of popular dishes are common in many Latin American households where stretching ingredients into a communal pot makes sense for feeding families. Using beans and corn reflects staple ingredients of the region, and the fire-roasted tomatoes add a contemporary, smoky twist that echoes the charred flavors of traditional cooking methods.

Seasonal Adaptations & Meal Prep Tips

In summer, use fresh roasted tomatoes and sweet corn for a brighter, fresher profile; in winter, frozen corn and canned fire-roasted tomatoes keep the soup pantry-friendly. For meal prep, portion into 6 airtight containers and refrigerate for grab-and-go lunches or dinners. Reheat on the stove or microwave until steaming, adding a splash of broth if needed. If you make a big batch for freezing, label containers with the date and reheat thoroughly to an internal temperature of 165 degrees Fahrenheit for food safety.

Final thought: this soup is proof that comforting food can be simple, nourishing, and full of personality. Make it your own at the garnish bar and enjoy the way it brings people together around a warm bowl.