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Creamy Chicken Enchilada Soup

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A creamy, cheesy, and comforting chicken enchilada soup made with simple ingredients like chicken, enchilada sauce, beans, corn, and cream cheese. Perfect for cozy fall and winter meals.

Ingredients

Scale
  • 1 tablespoon olive oil or butter
  • 1 medium onion, diced
  • 1 bell pepper, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional for spice)
  • 1 (10-ounce) can red enchilada sauce
  • 1 (14.5-ounce) can diced tomatoes
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 2 cups chicken broth
  • 2 cups cooked chicken breast or thighs, shredded
  • 4 ounces cream cheese, softened
  • 1 cup shredded cheddar cheese or Mexican blend cheese
  • Hot sauce to taste (optional)
  • Salt and pepper to taste

Instructions

  1. Heat olive oil or butter in a large pot over medium heat. Sauté diced onion, bell pepper, and minced garlic until softened, about 5 minutes.
  2. Add ground cumin, chili powder, smoked paprika, and cayenne pepper (if using). Stir to combine and cook for 1 minute until fragrant.
  3. Pour in the enchilada sauce, diced tomatoes (with juices), black beans, corn, hot sauce (if using), and chicken broth. Stir well.
  4. Add the chicken pieces to the pot. Bring the soup to a gentle boil, then reduce heat and simmer for 15-20 minutes.
  5. Remove the chicken from the soup and shred it using two forks. Return the shredded chicken to the pot.
  6. Add the softened cream cheese to the soup and stir until fully melted and incorporated.
  7. Stir in the shredded cheddar or Mexican blend cheese until melted and the soup is creamy.
  8. Season with salt and pepper to taste. Serve hot.

Notes

This soup can be made with chicken breast, thighs, or leftover chicken. For a milder version, omit the cayenne pepper and hot sauce. It can also be prepared in a slow cooker by combining all ingredients except cheeses and cooking on low for 4-6 hours, then adding cheeses at the end.

Nutrition

Find it online: https://www.receipster.com/creamy-chicken-enchilada-soup/

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