Description
Creamy Chicken Enchilada Soup is a hearty, rich, and comforting dish that’s perfect for any night of the week.
Ingredients
Scale
- 2 cups cooked chicken (rotisserie or cooked)
- 1 cup corn (frozen or canned)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (4 oz) diced green chiles
- 8 oz cream cheese
- 4 cups chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 cup shredded cheese (cheddar or Mexican blend)
Instructions
- In a large pot, heat oil over medium heat and sauté onions, garlic, and green chiles until softened.
- Stir in the cooked chicken and chicken broth, bringing the mixture to a simmer.
- Add chili powder, cumin, garlic powder, and salt. Stir to combine and simmer for a few minutes.
- Add cream cheese and stir until fully melted and smooth.
- Stir in the black beans and corn, cooking until heated through.
- Stir in shredded cheese and cook until melted and fully incorporated.
- Serve with additional cheese, cilantro, and lime if desired.
Notes
- This soup can be made ahead of time and reheated.
- Customize with your choice of toppings.
- Adjust spices to your preference for heat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 80mg
Keywords: Creamy Chicken Enchilada Soup, Chicken Soup, Mexican Soup