Description
This creamy chicken enchilada soup is a delicious and comforting dish, perfect for any night of the week.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion (chopped)
- 3 cups chicken broth
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can red enchilada sauce (I use mild)
- 1 (14 ounce) can black beans (drained & rinsed)
- 1 (12 ounce) can corn (drained)
- 2 (4 ounce) cans mild green chilies
- 1 medium red bell pepper (chopped)
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 4 ounces cream cheese (softened, see note)
- 2 cups cooked/rotisserie chicken (shredded)
- Salt & pepper (to taste)
- Toppings (optional): shredded Mexican cheese blend, avocado, cilantro, lime wedges, tortilla strips, etc.
Instructions
- Add the oil and onion to a Dutch oven or soup pot and sauté over medium-high heat until softened and lightly browned (about 5-7 minutes).
- Add the remaining soup ingredients to the pot except for the cream cheese, chicken, and salt & pepper.
- Increase the heat to high and bring the soup to a boil. Reduce the heat so it’s simmering gently (uncovered) for 5 minutes.
- Cut the cream cheese into smaller pieces and microwave it in 20-30 second intervals until very soft, then add it to the soup. Let it melt in (you may have to stir it a fair bit until it’s fully dissolved).
- Stir in the chicken and cook for another 5-7 minutes or so.
- Season the soup with salt & pepper and serve with toppings as desired.
Notes
- Make sure to soften the cream cheese properly for a smooth texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: soup
- Method: stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 70mg