Description
This hearty Chicken Enchilada Soup combines bold Mexican flavors with comforting ingredients for a delicious and easy-to-make meal. Featuring shredded chicken, black beans, corn, enchilada sauce, and a creamy texture from cream cheese, it’s perfect for a cozy lunch or dinner. Served with toppings like cheese, avocado, and cilantro, this soup delivers the classic taste of enchiladas in a warm, satisfying bowl.
Ingredients
Scale
Sauté Base
- 1 tablespoon olive oil
- 1 medium onion, chopped
Soup Ingredients
- 3 cups chicken broth
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can red enchilada sauce (mild)
- 1 (14 ounce) can black beans, drained and rinsed
- 1 (12 ounce) can corn, drained
- 2 (4 ounce) cans mild green chilies
- 1 medium red bell pepper, chopped
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
Add-ins
- 4 ounces cream cheese, softened
- 2 cups cooked or rotisserie chicken, shredded
- Salt and pepper, to taste
Optional Toppings
- Shredded Mexican cheese blend
- Avocado slices
- Cilantro
- Lime wedges
- Tortilla strips
Instructions
- Sauté Onion: Heat 1 tablespoon olive oil in a Dutch oven or large soup pot over medium-high heat. Add the chopped onion and sauté until softened and lightly browned, about 5-7 minutes.
- Add Soup Ingredients: To the pot, add chicken broth, tomato sauce, red enchilada sauce, black beans, corn, green chilies, chopped red bell pepper, chili powder, garlic powder, ground cumin, smoked paprika, and dried oregano. Stir to combine.
- Simmer Soup: Increase heat to high and bring the soup to a boil. Then reduce heat to maintain a gentle simmer uncovered for 5 minutes to meld flavors.
- Incorporate Cream Cheese: Cut the cream cheese into smaller pieces and microwave in 20-30 second intervals until very soft. Add the softened cream cheese to the soup and stir thoroughly until fully melted and incorporated.
- Add Chicken: Stir in the shredded cooked chicken and continue cooking the soup over medium heat for another 5-7 minutes until heated through.
- Season and Serve: Season the soup with salt and pepper to taste. Serve hot with optional toppings like shredded Mexican cheese blend, avocado slices, fresh cilantro, lime wedges, and tortilla strips as desired.
Notes
- Using rotisserie chicken speeds up preparation and adds flavor.
- Adjust the amount of chili powder and enchilada sauce to control spice level.
- Microwaving cream cheese softens it for easy melting into the soup base.
- Leftovers store well refrigerated for 3-4 days and reheat nicely.
- Top soup creatively with your favorite garnishes for added texture and freshness.
