Description
Creamy Chicken Enchilada Soup is a rich and hearty soup packed with tender shredded chicken, fire-roasted tomatoes, black beans, corn, and a blend of spices. Enhanced with cream cheese for a smooth texture, this comforting soup is perfect for a cozy meal and can be customized with your favorite toppings such as shredded cheese, avocado, or tortilla strips.
Ingredients
Scale
Main Ingredients
- 1 tbsp olive oil
- 1/2 cup white or yellow onion, finely chopped
- 1 medium red bell pepper, about 1 cup, finely chopped
- 3 garlic cloves, or 1 tablespoon, minced (1 1/2 teaspoons if using minced garlic from a jar)
- 2 (14 ounce) cans fire-roasted diced tomatoes with green chilies, not drained, with juices
- 1 cup enchilada sauce
- 1 cup chicken stock or broth
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn (or 1 package of frozen corn), rinsed and drained, if canned
- 2 to 3 cups shredded cooked chicken, rotisserie chicken works great, approximately 2 chicken breasts (1 to 1 1/2 pounds raw)
- 2 teaspoons ground cumin
- 2 teaspoons salt, to taste
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon red chili flakes, omit or reduce for less spice
- 1/4 teaspoon ground black pepper
- 4 ounces full-fat or light brick cream cheese, softened and slightly warmed
Optional Toppings
- shredded cheese
- avocado
- tortilla strips
- fresh cilantro
- sour cream
- sliced jalapeño
- lime juice
Instructions
- Heat oil and sauté vegetables: Heat oil in a stockpot over medium-high heat. Add onion and red bell pepper and sauté for 5 minutes, stirring occasionally, until soft. Add garlic and sauté for 2 more minutes, stirring occasionally.
- Add main ingredients and simmer: Stir in fire-roasted tomatoes with their juices, enchilada sauce, chicken stock, black beans, corn, shredded chicken, and spices (cumin, salt, chili powder, oregano, red chili flakes, and black pepper); stir to combine. Lower the heat to medium-low and simmer uncovered for 30 minutes or until the soup thickens and flavors blend well.
- Melt in cream cheese: After simmering, stir in the softened cream cheese until melted and fully incorporated into the soup. Cook uncovered for an additional 5 minutes to combine flavors and heat through.
- Serve with toppings: Ladle the soup into bowls and serve with your favorite optional toppings such as shredded cheese, avocado, tortilla strips, fresh cilantro, sour cream, sliced jalapeño, and a squeeze of lime juice for added brightness.
Notes
- Slightly warm the cream cheese in the microwave for 15 to 20 seconds, unwrapped and on a microwave-safe plate. This will help it mix into the soup much easier.
- Slow Cooker Instructions: After sautéing onion, bell pepper, and garlic, add all ingredients except cream cheese to the slow cooker. Cook on low for 4 to 5 hours or high for 2 to 3 hours. Stir in cream cheese in the last 20 minutes.
- Instant Pot Instructions: Use the sauté mode to cook oil, onion, and peppers until tender. Add garlic for 30 seconds, then add remaining ingredients except cream cheese. Cook on manual for 20 minutes, do a slow release, stir in cream cheese until melted, and serve.
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on stovetop or microwave.
- For less spice, omit red chili flakes and reduce chili powder to 1 teaspoon or use regular diced tomatoes without green chiles.
- If you prefer a thinner soup, add 1 to 2 cups more chicken broth while simmering.
Nutrition
- Serving Size: 1 1/2 cup
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 7 g
- Protein: 26 g
- Cholesterol: 75 mg
