Description
This chicken enchilada soup is cozy, hearty, and layered with Tex-Mex flavors. Quick to make, full of smoky comfort, and perfect for weeknight dinners or meal prep.
Ingredients
Units
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cups chicken broth
- 1 (15 oz) can tomato sauce
- 1 (15 oz) can red enchilada sauce (mild or spicy)
- 1 (14 oz) can black beans, drained and rinsed
- 1 (12 oz) can corn, drained
- 2 (4 oz) 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 oz cream cheese, softened
- 2 cups cooked or rotisserie chicken, shredded
- Salt & pepper, to taste
- Optional toppings: Shredded cheese, avocado, cilantro, lime wedges, tortilla strips
Instructions
- Heat olive oil in a Dutch oven or soup pot. Add chopped onion and cook over medium-high heat for 5–7 minutes until softened.
- Add chicken broth, tomato sauce, enchilada sauce, black beans, corn, green chilies, red pepper, and all spices. Stir well.
- Bring to a gentle boil over high heat, then reduce heat and simmer uncovered for 5 minutes.
- Cut cream cheese into small chunks and microwave in intervals until very soft. Stir into soup until melted and smooth.
- Stir in shredded chicken and simmer for 5–7 minutes until heated through.
- Season with salt and pepper to taste. Serve hot with desired toppings.
Notes
Use low-sodium broth to control salt. Block cream cheese melts best. For spicier soup, add jalapeño or hot enchilada sauce. Store leftovers in the fridge for 4 days or freeze up to 3 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 890mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 55mg
