Description
This creamy chicken enchilada soup is a comforting, Tex-Mex inspired bowl loaded with shredded chicken, beans, corn, and plenty of cheese. Ready in about 35 minutes, it’s perfect for weeknights and meal prep, with a velvety texture thanks to cream cheese.
Ingredients
- 3 cups shredded chicken (about 12 oz)
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 can (14.5 oz) diced tomatoes, fire-roasted preferred
- 1 can (10 oz) enchilada sauce (mild, medium, or hot)
- 4 cups low-sodium chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (frozen or canned)
- 1 block (8 oz) cream cheese, cubed
- 1 cup (4 oz) shredded cheddar cheese
- 1 1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- Salt and pepper, to taste
- Optional: 1 jalapeño, diced
Instructions
- Prep all ingredients: chop onion, bell pepper, jalapeño (if using), and shred chicken. Open all cans.
- Heat 1 tablespoon olive oil in a large soup pot over medium heat. Add onion, bell pepper, and jalapeño. Sauté until softened and starting to brown, about 4-5 minutes. Add garlic and cook for 30 seconds.
- Add diced tomatoes (with juice), chili powder, and cumin. Stir and simmer for 1 minute.
- Add enchilada sauce, chicken broth, black beans, corn, and shredded chicken. Stir to combine and bring to a gentle boil over medium-high heat.
- Reduce heat to medium-low. Add cubed cream cheese and shredded cheddar. Stir often until cream cheese is melted and soup is creamy and thick, about 10 minutes. Season with salt and pepper to taste.
- Let soup simmer gently for a few more minutes until piping hot and flavors are blended. Adjust thickness with extra broth or water if needed.
- Ladle into bowls and garnish with desired toppings: extra cheese, sour cream, cilantro, avocado, crushed tortilla chips.
Notes
Use rotisserie chicken for convenience and flavor. Soften cream cheese before adding to avoid lumps. Taste before adding extra salt, as canned goods can be salty. For thicker soup, mash some beans before adding. Soup freezes well; whisk when reheating to reincorporate cream cheese. Vegetarian option: skip chicken and double beans. Garnish with cilantro, avocado, lime, or tortilla chips for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Cuisine: Tex-Mex
Nutrition
- Serving Size: About 1 1/2 cups per
- Calories: 320
- Sugar: 6
- Sodium: 850
- Fat: 14
- Saturated Fat: 7
- Carbohydrates: 28
- Fiber: 4
- Protein: 22
Keywords: chicken enchilada soup, creamy soup, Tex-Mex, comfort food, easy dinner, weeknight meal, meal prep, one pot, gluten-free option