Name: Creamy Chicken Enchilada Soup
Prep time: PT15MIN
Cook time: PT30MIN
Yield: 6 servings
Cuisine: Soup
Ingredients: 2 tablespoons olive oil; 1 medium onion, diced; 3 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1/2 teaspoon smoked paprika; 1/2 teaspoon salt, plus more to taste; 3 cups cooked shredded chicken (such as rotisserie); 1 (15-ounce) can black beans, rinsed and drained; 1 (15-ounce) can sweet corn, drained; 1 (10-ounce) can diced tomatoes with green chiles (such as Rotel), undrained; 2 cups low-sodium chicken broth; 1 (15-ounce) can red enchilada sauce; 4 ounces cream cheese, softened and cubed; 1 cup shredded cheddar cheese (plus more for garnish); 1/4 cup chopped cilantro, for garnish; 1 cup crushed tortilla chips or tortilla strips, for garnish; Sour cream and lime wedges, for serving (optional)

Instructions

1
Heat olive oil in a large pot over medium heat. Saute diced onion for 3-4 minutes until soft, then add garlic, cumin, chili powder, smoked paprika, and salt; cook 1 minute, stirring often.
2
Stir in shredded chicken, black beans, corn, and diced tomatoes with green chiles (including their juices). Mix well.
3
Add chicken broth and enchilada sauce. Bring to a boil, then reduce heat and simmer uncovered for 10-15 minutes, stirring occasionally.
4
Add cream cheese to the soup, stirring frequently until completely melted and incorporated.
5
Stir in shredded cheddar cheese until melted and the soup is creamy.
6
Taste and adjust seasoning as needed. Serve hot, garnished with more cheese, cilantro, tortilla strips, sour cream, and lime wedges.

Creamy Chicken Enchilada Soup

Creamy Chicken Enchilada Soup

Ingredients

Instructions

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