Chicken Enchilada Soup
A creamy, slightly smoky soup made with shredded chicken, enchilada sauce, beans, corn, tomatoes, and cream cheese, ready in under 30 minutes.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded (rotisserie chicken is ideal for speed)
- 1 can (10 oz) enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes with green chilies (like Rotel)
- 1 cup chicken broth (use low-sodium if preferred)
- 1 cup cream cheese, at room temperature for easy melting
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- Salt and black pepper to taste
- Chopped cilantro for garnish
Instructions
Cooking
- Heat a large pot over medium heat. Add the shredded chicken, enchilada sauce, black beans, corn, diced tomatoes with green chilies, and chicken broth. Stir to combine.
- Sprinkle in the chili powder and cumin. Season with a little salt and freshly ground black pepper. Stir and bring the mixture to a gentle boil.
- Lower the heat to simmer. Add the cream cheese in chunks and stir constantly until it melts and the soup becomes creamy and smooth.
- Stir in half of the shredded cheese until it melts through the soup. Taste and adjust seasoning.
- Ladle into bowls and top with the remaining shredded cheese and a generous sprinkle of chopped cilantro. Serve hot with tortilla chips, crushed crackers, or warm tortillas.
Notes
For a lighter version, substitute half-and-half for cream cheese. To make it vegetarian, replace chicken with extra beans or textured vegetable protein. Store in airtight containers for up to 3–4 days in the refrigerator or freeze for up to 3 months without the cheese added on top. Reheat gently on the stovetop and add broth if too thick.