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Creamy Chicken Enchilada Soup

Creamy Chicken Enchilada Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 427
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 2 cups red enchilada sauce
  • 3 cups low-sodium chicken broth
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp kosher salt
  • 4 oz full-fat cream cheese, softened and cut into small cubes
  • Toppings: shredded cheese, crushed tortilla chips, sliced avocado, cilantro

Method
 

  1. Heat oil in a large pot over medium-high heat. Add chicken and onion; cook 5 minutes, until chicken is no longer pink outside and onion is translucent. Stir in garlic and cook 30 seconds.
  2. Pour in enchilada sauce and broth, scraping up any browned bits. Stir in cumin, chili powder, salt, black beans, and corn. Bring to a boil, then reduce heat and simmer, partially covered, for 10 minutes.
  3. Add cream cheese cubes and stir continuously until melted and smooth, about 2 minutes.
  4. Ladle into bowls and top with cheese, tortilla chips, avocado, and cilantro. Serve immediately.

Notes

If you use rotisserie chicken, shred 2 to 3 cups and add it in the last 5 minutes of simmering; skip the browning step. Full-fat cream cheese melts the smoothest, but reduced-fat works in a pinch. Stir in a squeeze of lime right before serving for extra brightness.