Description
This creamy chicken enchilada soup combines tender chicken, fire-roasted tomatoes, beans, corn, and a blend of flavorful spices, finished with smooth cream cheese for a rich, comforting dish perfect for any meal.
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, or 1 tablespoon, minced (1 1/2 teaspoons if using minced garlic from a jar)
- 2 (14 ounce) cans fire-roasted diced tomatoes with green chilies, not drained, 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 of frozen corn), rinsed and drained, if canned
- 2 to 3 cups shredded cooked chicken, rotisserie chicken works great, approximately 2 chicken breasts (1 to 1 1/2 pounds raw)
Spices
- 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, omit or reduce for less spice
- 1/4 teaspoon ground black pepper
Dairy
- 4 ounces full-fat or light brick cream cheese, softened and slightly warmed (feel free to use the full 8 ounces for creamier soup)
Optional Toppings
- shredded cheese
- avocado
- tortilla strips
- fresh cilantro
- sour cream
- sliced jalapeño
- lime juice
Instructions
- Heat Oil and Sauté Vegetables: Heat olive oil in a stockpot over medium-high heat. Add the finely chopped onion and red bell pepper, sautéing for 5 minutes, stirring occasionally, until softened. Add the minced garlic and cook for an additional 2 minutes, stirring occasionally.
- Add Main Ingredients and Simmer: Stir in the fire-roasted diced tomatoes with green chilies (with juices), enchilada sauce, chicken stock or broth, black beans, corn, shredded cooked chicken, and all the spices (ground cumin, salt, chili powder, dried oregano, red chili flakes, and black pepper). Combine everything well, then reduce heat to medium-low and simmer uncovered for about 30 minutes, allowing the soup to thicken and the flavors to meld.
- Add Cream Cheese and Finish Cooking: Stir in the softened cream cheese until it melts smoothly into the soup. Continue cooking uncovered for an additional 5 minutes to blend flavors fully.
- Serve: Ladle the soup into bowls and garnish with your favorite optional toppings such as shredded cheese, avocado, tortilla strips, fresh cilantro, sour cream, sliced jalapeño, or 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 incorporate into the soup more easily.
- Slow Cooker Instructions: After sautéing the onion, bell pepper, and garlic, add all ingredients except cream cheese to the crock pot. Cook on low for 4-5 hours or on high for 2-3 hours. Stir in cream cheese in the last 20 minutes of cooking.
- Instant Pot Instructions: Use the sauté mode to cook onions and peppers until tender, add garlic and cook 30 seconds more. Add remaining ingredients except cream cheese and cook on manual for 20 minutes. Do a slow release of steam, stir in cream cheese until melted, then serve.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or microwave.
- Adjust spice by omitting red chili flakes and reducing chili powder to 1 teaspoon for milder flavor.
- For a thinner soup, add 1 to 2 cups more chicken broth while simmering.
Nutrition
- Serving Size: 1 1/2 cup
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 70 mg
