Description
This creamy chicken enchilada soup is a rich, cheesy Tex-Mex-inspired dish packed with shredded chicken, beans, corn, enchilada sauce, and a velvety broth. It’s a cozy, one-pot meal that delivers all the flavor of enchiladas in comforting soup form.
Ingredients
- 2 cups cooked, shredded chicken (rotisserie works great)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil or butter
- 3 cups chicken broth
- 1 can (10 oz) red enchilada sauce
- 1 can (14.5 oz) diced tomatoes (with or without green chilies)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (frozen or canned, drained)
- 4 oz cream cheese or 1/2 cup heavy cream
- 1 cup shredded cheddar or Mexican blend cheese
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Optional toppings: avocado, cilantro, sour cream, tortilla strips, lime wedges
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and garlic and sauté until softened.
- Stir in shredded chicken, enchilada sauce, chicken broth, diced tomatoes, black beans, and corn.
- Season with cumin, chili powder, salt, and pepper. Bring to a simmer.
- Stir in cream cheese or heavy cream until melted and smooth.
- Add shredded cheese and stir until fully melted.
- Let the soup simmer for 10–15 minutes to blend the flavors.
- Serve hot with your favorite toppings like avocado, cilantro, or tortilla strips.
Notes
- Swap red enchilada sauce with green for a tangier twist.
- Add jalapeños or hot sauce for extra heat.
- Mix in rice or small pasta for a heartier soup.
- Use Greek yogurt instead of cream for a lighter version.
- For freezer storage, leave out the dairy and add it after reheating.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 75mg
