The Best Cheesy Chicken Enchilada Soup


  • 2 tablespoons olive oil
  • 1 cup diced white onion
  • ½ teaspoon ground cumin
  • 8 oz. Sharp cheddar cheese, freshly grated
  • 1 teaspoon salt
  • three cloves garlic, minced
  • ½ cup flour
  • 3 cups fowl stock
  • 2 cups cooked, shredded hen
  • 1 10-ounce can red enchilada sauce
  • 1 (14-ounce) can black beans, rinsed and drained
  • 1 (14-ounce) can diced tomatoes, with juice
  • optional toppings: tortilla chips/strips, diced/sliced avocado, bitter cream, chopped clean cilantro, and/or % de gallo


  1. Heat the oil in a big pot over medium-high heat. (To store time, peel and dice the onion for the minute or in order that the oil heats.)
  2. Add the onion and saute for 5 mins, or till cooked and translucent. Add the garlic and saute for an extra minute until aromatic, being cautious no longer to burn it.
  3. Whisk within the flour and prepare dinner for a further minute.
  4. Pour in 1/2 of the bird inventory, and stir until absolutely blended and no lumps stay.
  5. Add in the rest of the fowl stock, and stir quickly to combine.
  6. Add in the chook, enchilada sauce, black beans, tomatoes, salt and cumin, and stir till blended. Continue stirring from time to time till simmering.
  7. Reduce heat to medium-low and let it simmer for approximately three minutes, stirring sometimes so that the soup does not burn to the lowest of the pan.
  8. Slowly stir within the cheese until combined. Season with salt, to taste.
  9. Serve your soup warm with toppings of preference. Enjoy!