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Quick and Creamy Chicken Enchilada Soup

creamy chicken enchilada soup - Tasty
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Make this hearty, Tex-Mex inspired soup in under 30 minutes. It delivers the bold flavor of enchiladas with a rich, velvety texture, perfect for a busy weeknight dinner.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (10 ounce) can red enchilada sauce
  • 1 (4 ounce) can diced green chiles, undrained
  • 4 cups low sodium chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup frozen corn kernels
  • 2 cups cooked, shredded chicken breast
  • 4 ounces cream cheese, cut into cubes
  • 1 cup shredded Monterey Jack or cheddar cheese
  • Salt and black pepper to taste
  • For Topping: Sour cream, avocado slices, chopped cilantro, crushed tortilla chips

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  2. Add the minced garlic, cumin, chili powder, and oregano. Cook for 1 minute until fragrant.
  3. Pour in the enchilada sauce, green chiles, and chicken broth. Bring the mixture to a simmer.
  4. Stir in the rinsed black beans and corn. Continue to simmer for 5 minutes to allow the flavors to combine.
  5. Add the shredded cooked chicken to the pot.
  6. Reduce the heat to low. Add the cubed cream cheese, stirring constantly until it is completely melted and the soup becomes creamy. Do not let the soup boil after adding the cream cheese.
  7. Stir in the shredded Monterey Jack or cheddar cheese until melted and smooth. Season with salt and pepper to your preference.
  8. Ladle the soup into bowls. Top each serving with sour cream, avocado slices, cilantro, and crushed tortilla chips.

Notes

  • You can use a rotisserie chicken for the shredded chicken to save preparation time.
  • For a spicier soup, add 1/4 teaspoon of cayenne pepper with the other spices.
  • If you prefer a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the simmering broth before adding the cream cheese.

Nutrition

Find it online: https://cookingbyfelix.com/creamy-chicken-enchilada-soup-recipe/