Creamy Chicken Enchilada Soup
A warm and cozy soup with enchilada flavors, creamy broth, and tender chicken, perfect for weeknight dinners and meal prep.
Ingredients
Main Ingredients
- 4 cups shredded rotisserie chicken Alternatively, use any cooked shredded chicken.
- 2 cups red enchilada sauce
- 4 cups chicken broth Use low sodium for more control over salt.
- 1 cup onion (chopped)
- 4 cloves garlic (minced)
- 1 can black beans (drained and rinsed)
- 1 cup corn (frozen or canned)
- 1 can diced tomatoes Fire roasted is preferred.
- 8 oz cream cheese (softened) Alternatively, use heavy cream.
- 1 can green chiles (optional)
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- to taste salt and pepper Add according to preference.
- 1 lime squeezed lime juice Adds brightness.
Instructions
Preparation
- Heat a little oil in a large pot or Dutch oven, and cook the chopped onion for a few minutes until soft. Add minced garlic and stir for about 30 seconds.
- Add enchilada sauce, diced tomatoes, chicken broth, and spices, stirring to combine.
- Add black beans, corn, and green chiles (if using). Bring to a gentle simmer.
- Stir in the shredded chicken and let simmer for 10-15 minutes.
- Reduce heat and add cream cheese in chunks, stirring until melted. If using heavy cream, add it slowly and keep heat low.
- Squeeze in lime juice, taste, and adjust salt, pepper, or spices as needed.
Notes
Toppings are crucial for personalization. Consider tortilla strips, shredded cheese, sour cream, guacamole, cilantro, and lime wedges. This soup also works well in a slow cooker or Instant Pot.