Chicken Enchilada Soup: Discover the Creamy Delight!
A creamy and comforting Chicken Enchilada Soup loaded with bold Tex-Mex flavors, perfect for a weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Tex-Mex
- Diet: Gluten Free
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 tbsp olive oil
- 1/2 onion, diced
- 2 garlic cloves, minced
- 1 can (10 oz) enchilada sauce
- 1 can (14 oz) black beans, rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 can (10 oz) diced tomatoes with green chilies (Rotel style)
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 4 cups chicken broth
- 4 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- Salt & pepper to taste
Instructions
- Heat olive oil in a large pot. Sauté onion and garlic until fragrant and soft.
- Stir in enchilada sauce, black beans, corn, Rotel tomatoes, shredded chicken, and all spices. Pour in chicken broth and stir well.
- Bring soup to a simmer for 15–20 minutes.
- Stir in softened cream cheese and cheddar. Mix until melted and smooth.
- Ladle soup into bowls and load it with your favorite toppings.
Notes
- Optional toppings include diced avocado, chopped tomatoes, fresh cilantro, extra shredded cheese, and crushed tortilla chips.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 2g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 34g
- Cholesterol: 70mg