Chicken Enchilada Soup
Feb 01, 2025 08:11 AM
This chicken enchilada soup recipe is so easy to make and bursting with flavor! It has plenty of black beans and corn, and the creamy broth has an irresistible seasoning blend.
Mexican-inspired food is just so tasty. This creamy chicken enchilada soup elevates a few pantry spices, canned goods, and rotisserie chicken. It’s really simple to throw together and has so much flavor! You can make it on the stove or in your Crockpot or Instant Pot.
Cream cheese is one of my go-to ways to make soup creamy and add a little tang. It’s perfect in this hearty one pot wonder that’s inspired by the classic flavors of enchiladas. You get the ideal balance of cozy, creamy, and zesty in this easy chicken enchilada soup!
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion chopped
- 3 cups chicken broth
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can red enchilada sauce, I use mild
- 1 (14 ounce) can black beans drained & rinsed
- 1 (12 ounce) can corn drained
- 2 (4 ounce) cans mild green chilies
- 1 medium red bell pepper chopped
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 4 ounces cream cheese softened
- 2 cups cooked/rotisserie chicken shredded
- Salt & pepper to taste
- Toppings (optional): shredded Mexican cheese blend, avocado, cilantro, lime wedges, tortilla strips, etc.
Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
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