Description
Creamy Chicken Enchilada Soup is a comforting and flavorful soup packed with shredded chicken, fire-roasted tomatoes, black beans, corn, and a blend of Mexican-inspired spices. This hearty and creamy soup is finished with melted cream cheese for richness and is perfect for a cozy meal. It can be customized with toppings like shredded cheese, avocado, and 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, rinsed and drained (or 1 package of frozen corn)
- 2 to 3 cups shredded cooked chicken (approximately 2 chicken breasts or 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: use full 8 ounces for creamier soup)
Optional Toppings
- Shredded cheese
- Avocado
- Tortilla strips
- Fresh cilantro
- Sour cream
- Sliced jalapeño
- Lime juice
Instructions
- Heat the oil and sauté vegetables. Heat olive oil in a stockpot over medium-high heat. Add the finely chopped onion and red bell pepper and cook for 5 minutes, stirring occasionally until they soften. Add the garlic and cook for an additional 2 minutes with occasional stirring.
- Add liquids, chicken, beans, and spices. Stir in the fire-roasted diced tomatoes with their juices, enchilada sauce, chicken stock or broth, black beans, corn, shredded cooked chicken, ground cumin, salt, chili powder, dried oregano, red chili flakes, and black pepper. Mix well to combine all ingredients.
- Simmer the soup. Lower the heat to medium-low and let the soup simmer, uncovered, for about 30 minutes or until it thickens and the flavors blend together nicely.
- Incorporate cream cheese. Stir in the softened cream cheese until it melts completely into the soup. Continue cooking uncovered for 5 more minutes to heat through and achieve a creamy texture.
- Serve with toppings. Ladle the soup into bowls and garnish with your choice of shredded cheese, avocado slices, tortilla strips, fresh cilantro, sour cream, sliced jalapeño, and a squeeze of lime juice. Enjoy hot!
Notes
- Warm the cream cheese slightly in the microwave for 15-20 seconds before adding to the soup; this makes it easier to blend smoothly.
- For slow cooker preparation: After sautéing onions, peppers, and garlic, add all ingredients except cream cheese to the crock pot and cook on low for 4-5 hours or high for 2-3 hours. Stir in cream cheese during the last 20 minutes.
- For Instant Pot: Use sauté mode for aromatics, add remaining ingredients (except cream cheese), cook on manual for 20 minutes, do a slow steam release, then stir in cream cheese until melted.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on stovetop or microwave.
- If sensitive to spice, omit red chili flakes and reduce chili powder to 1 teaspoon. Use diced tomatoes without green chilies for milder flavor.
- Add 1 to 2 cups more broth if you prefer a thinner soup consistency.
Nutrition
- Serving Size: 1 1/2 cup
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 7 g
- Protein: 28 g
- Cholesterol: 80 mg
