Cheesy Chicken Enchilada Soup
A comforting soup that captures the bold flavors of traditional enchiladas, perfect for weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
- 2 cups cooked and shredded chicken (rotisserie recommended)
- 4 cups low-sodium chicken broth
- 8 oz cream cheese
- 1 can (10 oz) enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 2 cups shredded cheddar cheese
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Toppings: sour cream, avocado, cilantro, or jalapeños (optional)
Instructions
- Sauté the onions and garlic in olive oil over medium heat until translucent.
- Pour in the chicken broth and enchilada sauce, stirring to combine and bring to a simmer.
- Add the shredded chicken, black beans, and corn, then season with cumin and chili powder. Simmer for 10 minutes.
- Add the cream cheese and stir until melted and incorporated.
- Mix in 1 cup of shredded cheddar cheese until melted, adjusting seasoning as needed.
- Ladle the soup into bowls, topping with additional cheddar cheese and your choice of toppings.
Notes
For best flavor, allow the soup to simmer longer if time permits. Use fresh ingredients for enhanced taste.
Find it online: https://www.nofussrecipe.com/cheesy-chicken-enchilada-soup/