Description
Creamy Chicken Enchilada Soup is a comforting and flavorful dish that combines the best of enchiladas with the heartiness of a soup. This easy-to-make recipe is perfect for a cozy dinner at home or for feeding a crowd.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts or thighs
- 1 (10 oz) can red enchilada sauce
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (14.5 oz) can diced tomatoes, undrained
- 2 cups chicken broth
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 4 ounces cream cheese, cubed
- 1/2 cup shredded cheddar or Mexican blend cheese
Main Soup:
Optional Toppings:
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until soft. Stir in garlic. Add chicken, enchilada sauce, black beans, corn, tomatoes, broth, cumin, chili powder, paprika, salt, and pepper. Bring to a boil, then simmer for 20–25 minutes.
- Remove chicken, shred, and return to pot. Add cream cheese, stir until melted. Stir in shredded cheese. Adjust seasoning. Serve with toppings.
Notes
- For a thinner soup, add more broth or a splash of milk.
- You can use a slow cooker or Instant Pot for convenience.
- Rotisserie chicken can be a quick substitute.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 370
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 5 g
- Protein: 27 g
- Cholesterol: 85 mg
