Description

This creamy chicken enchilada soup is packed with bold flavors, tender shredded chicken, and a rich, cheesy broth. It’s a one-pot meal that’s perfect for busy weeknights!

Ingredients

Units Scale

2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 pound boneless, skinless chicken breasts (or thighs)
2 cups chicken broth
1 (10 oz) can red enchilada sauce
1 (14.5 oz) can fire-roasted diced tomatoes
1 (4 oz) can diced green chilies
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can corn, drained
4 oz cream cheese, softened
1 cup heavy cream
1 1/2 cups shredded cheddar cheese (or Mexican blend)

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Instructions

Heat olive oil in a large pot over medium heat. Add diced onion and cook until soft, about 3-4 minutes. Add garlic and cook for another 30 seconds.
Place chicken breasts into the pot and pour in the chicken broth, enchilada sauce, diced tomatoes, and green chilies. Stir in cumin, chili powder, smoked paprika, salt, and black pepper.
Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes, until the chicken is fully cooked.
Remove the chicken, shred it with two forks, and return it to the pot.
Stir in the black beans, corn, cream cheese, and heavy cream. Simmer for 5-7 minutes, stirring occasionally, until the cream cheese is fully melted.
Add shredded cheese and stir until melted and creamy.
Serve hot, garnished with your favorite toppings like sour cream, chopped cilantro, avocado, jalapeños, or tortilla strips.

Notes

For a spicier kick, add a diced jalapeño or extra chili powder.
You can substitute rotisserie chicken to cut down on cooking time.
Use half-and-half instead of heavy cream for a lighter version.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1.5 cups
Calories: 420
Sugar: 5g
Sodium: 980mg
Fat: 26g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 6g
Protein: 24g
Cholesterol: 75mg