Creamy Chicken Enchilada Soup

Soup

Creamy Chicken Enchilada Soup

Enchilada sauce, black beans and corn simmer with chicken and finish with cream cheese and shredded cheese.

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Yield
6 servings
Cuisine
Tex-Mex

Serving ideas

Serve with sliced scallions or crisp tortilla strips.

Ingredients

See the ingredient checklist
  • 1 medium onion, finely chopped
  • 1/2 bell pepper, diced
  • 1 tbsp unsalted butter
  • 1 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 lb boneless skinless chicken breast
  • 15 oz black beans, drained
  • 15 oz canned tomatoes, with juices
  • 1 cup corn, fresh or drained canned
  • 10 oz enchilada sauce
  • 32 oz chicken broth
  • 4 oz cream cheese
  • 1 1/2 cups shredded cheddar, Colby Jack or Mexican cheese blend
  • 1 tsp ground cumin
  • 1 tsp Italian seasoning
  • 2 tsp chili powder
  • 1 tsp salt, or to taste

Before you cook

Cut the cream cheese into pieces so it melts more evenly.

How to make Creamy Chicken Enchilada Soup

  1. Warm the butter and oil in a Dutch oven over medium-high heat. Cook the onion and pepper until tender, then add the garlic and cook until fragrant.

  2. Add the chicken, beans, tomatoes, corn, enchilada sauce, broth, cumin, Italian seasoning, chili powder and salt. Bring to a boil and cook at a steady simmer for about 15 minutes, until the chicken is cooked through.

  3. Move the chicken to a plate, shred it, and return it to the pot. Add the cream cheese and shredded cheese and stir until melted, about 10 minutes.

The full recipe

Check off ingredients as you get them ready.

The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.

Creamy Chicken Enchilada Soup

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Enchilada sauce, black beans and corn simmer with chicken and finish with cream cheese and shredded cheese.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: Tex-Mex
Ingredients Instructions Notes

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Ingredients
  

  • 1 medium onion finely chopped
  •  
    ½ bell pepper diced
  • 1 tbsp unsalted butter
  • 1 tbsp olive oil
  • 3 cloves garlic minced
  •  
    1 lb boneless skinless chicken breast
  • 15 oz black beans drained
  •  
    15 oz canned tomatoes with juices
  • 1 cup corn fresh or drained canned
  •  
    10 oz enchilada sauce
  • 32 oz chicken broth
  • A block of soft white cream cheese with a creamy smear on a plate4 oz cream cheese
  •  
    1 ½ cups shredded cheddar, Colby Jack or Mexican cheese blend
  • 1 tsp ground cumin
  • 1 tsp Italian seasoning
  • 2 tsp chili powder
  • 1 tsp salt or to taste

Instructions
 

  1. Warm the butter and oil in a Dutch oven over medium-high heat. Cook the onion and pepper until tender, then add the garlic and cook until fragrant.
  2. Add the chicken, beans, tomatoes, corn, enchilada sauce, broth, cumin, Italian seasoning, chili powder and salt. Bring to a boil and cook at a steady simmer for about 15 minutes, until the chicken is cooked through.
  3. Move the chicken to a plate, shred it, and return it to the pot. Add the cream cheese and shredded cheese and stir until melted, about 10 minutes.

Notes

Cut the cream cheese into pieces so it melts more evenly.
Adapted from Valentina, submitted recipe scan.

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