Description
This creamy chicken enchilada soup is a flavorful and satisfying dish featuring shredded chicken, fire-roasted tomatoes with green chilies, black beans, corn, and a smooth blend of cream cheese and enchilada sauce. Perfect as a comforting meal with the option to customize toppings like avocado, shredded cheese, 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, minced (or 1 tablespoon minced garlic, 1 1/2 teaspoons if using jarred)
- 2 (14 ounce) cans fire-roasted diced tomatoes with green chilies, 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 (or 1 package frozen corn), rinsed and drained if canned
- 2 to 3 cups shredded cooked chicken (approximately 2 chicken breasts, 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 (optional, omit or reduce for less spice)
- 1/4 teaspoon ground black pepper
- 4 ounces cream cheese, softened and slightly warmed (can 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 finely chopped onion and red bell pepper and sauté for 5 minutes, stirring occasionally until softened. Add minced garlic and sauté for 2 more minutes, stirring occasionally to avoid burning.
- Add remaining ingredients and simmer: Stir in the fire-roasted diced tomatoes with green chilies (with juices), enchilada sauce, chicken stock or broth, rinsed black beans, rinsed corn, shredded cooked chicken, ground cumin, salt, chili powder, dried oregano, red chili flakes, and ground black pepper. Stir well to combine. Lower heat to medium-low and simmer uncovered for 30 minutes, allowing the soup to thicken and flavors to blend.
- Incorporate the cream cheese: After simmering, stir in the softened cream cheese until completely melted and incorporated into the soup. Continue cooking uncovered for an additional 5 minutes to ensure creaminess and even flavor distribution.
- Serve with toppings: Ladle the soup into bowls and garnish with your choice of toppings such as shredded cheese, avocado slices, tortilla strips, fresh cilantro, sour cream, sliced jalapeño, and a squeeze of lime juice. Enjoy warm.
Notes
- Slightly warm the cream cheese in the microwave for 15-20 seconds unwrapped on a microwave-safe plate to help it blend more easily into the soup.
- To make in a slow cooker, sauté onion, bell pepper, and garlic first, then add all ingredients except cream cheese to the crock pot. 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 the sauté mode to cook olive oil, onions, and peppers until tender. Add garlic and cook 30 seconds more. Add remaining ingredients except cream cheese, cook on manual for 20 minutes, release steam slowly, 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 in microwave.
- If sensitive to spice, omit the red chili flakes and reduce chili powder to 1 teaspoon. Regular diced tomatoes without green chiles can be used instead of fire-roasted with chilies.
- If you prefer a thinner soup, add 1 to 2 cups more chicken broth to adjust consistency.
Nutrition
- Serving Size: 1 1/2 cup
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 27 g
- Cholesterol: 70 mg
