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Creamy Chicken Enchilada Soup

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This creamy chicken enchilada soup is a hearty, one-pot meal loaded with shredded chicken, beans, corn, and a cheesy, Tex-Mex flavored broth. It’s rich, comforting, and perfect for cozy nights.

Ingredients

  • 2 cups shredded cooked chicken (rotisserie works great)
  • 1 tbsp olive oil or butter
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 (15 oz) can red enchilada sauce
  • 3 cups chicken broth
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 cup corn (frozen or canned)
  • 1 (14.5 oz) can diced tomatoes (optional)
  • 4 oz cream cheese, softened
  • 1 cup shredded cheddar or Mexican blend cheese
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • Salt and pepper to taste
  • Optional toppings: sour cream, tortilla strips or chips, sliced jalapeños, avocado, fresh cilantro

Instructions

  1. In a large pot, heat olive oil over medium heat. Sauté diced onion and garlic until softened, about 3–4 minutes.
  2. Stir in enchilada sauce, chicken broth, black beans, corn, diced tomatoes (if using), cumin, chili powder, salt, and pepper.
  3. Add shredded chicken and bring the soup to a simmer. Cook for 10–15 minutes to blend flavors.
  4. Stir in softened cream cheese and whisk until fully melted and combined.
  5. Add shredded cheese and stir until melted and smooth.
  6. Serve hot with your choice of toppings like sour cream, tortilla strips, avocado, or cilantro.

Notes

  • Swap black beans for pinto beans or add rice to thicken.
  • Use hot enchilada sauce or cayenne for more spice.
  • For slow cooker version, add all ingredients except cheese and cream cheese. Cook on low for 4–6 hours, then stir in dairy at the end.
  • To freeze, omit cheese and cream cheese and add after reheating.
  • Check labels for gluten-free ingredients if needed.

Nutrition

Find it online: https://recipesbyliza.com/creamy-chicken-enchilada-soup-for-dinner/