Chicken Enchilada Soup

5 from 3 votes

This chicken enchilada soup recipe is so easy to make and bursting with flavor! It has plenty of black beans and corn, and the creamy broth has an irresistible seasoning blend.

Prep Time10

Cook Time30

Total Time40

Course: Soup

Cuisine: American

Keyword: Chicken Enchilada Soup

Servings:

Author: Natasha Bull

Ingredients

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

To save time, prep your toppings while the soup cooks.
4 oz. = 1/2 a block of Philly cream cheese. See blog post for substitutions.
Serves 4-6 depending on portion size/what you top it with. Nutrition info doesn't contain any toppings.
See blog post for slow cooker and Instant Pot adaptations.

Nutrition