Name: Chicken Enchilada Soup
Prep time: PT15MIN
Cook time: PT30MIN
Yield: 6 servings
Cuisine: Soups & Stews
Ingredients: 3 cups cooked chicken, shredded; 1 tablespoon olive oil; 1 medium yellow onion, diced; 3 cloves garlic, minced; 1 (15 ounce) can black beans, rinsed and drained; 1 (15 ounce) can corn kernels, drained (or 1 ½ cups frozen corn); 1 (10 ounce) can diced tomatoes with green chiles (like Rotel); 2 cups chicken broth; 2 cups red enchilada sauce; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1 teaspoon smoked paprika; ½ teaspoon kosher salt (or to taste); ¼ teaspoon black pepper; 4 ounces cream cheese, cubed and softened; 1 cup shredded sharp cheddar cheese; Juice of ½ lime; Optional for serving: tortilla strips, sour cream, avocado, cilantro, jalapeño slices

Instructions

1
Heat olive oil in a large pot over medium heat. Sauté diced onion for 4 minutes until softened. Add minced garlic and cook another 30 seconds.
2
Add shredded chicken, black beans, corn, diced tomatoes with green chiles, chicken broth, enchilada sauce, cumin, chili powder, smoked paprika, salt, and black pepper. Stir to combine.
3
Bring soup to a simmer. Reduce heat and gently simmer for 15–20 minutes, stirring occasionally.
4
Add cream cheese cubes and stir until completely melted and the soup is creamy, about 3–5 minutes.
5
Stir in shredded cheddar cheese until smooth. Squeeze in the lime juice, stir, and adjust seasoning if needed.
6
Serve hot with tortilla strips, sour cream, avocado, fresh cilantro, or your favorite toppings.

Chicken Enchilada Soup

Chicken Enchilada Soup

Ingredients

Instructions

Did You Make This Recipe?

Where To Next?

The Best Creamy Chicken Soup

Crockpot Lasagna Soup

Shrimp and Bacon Corn Chowder

Potato Soup Recipe