Creamy Chicken Enchilada Soup
Creamy and comforting, this Chicken Enchilada Soup is loaded with shredded chicken, fire-roasted tomatoes, black beans, corn and spices in a creamy broth. It takes only 30 minutes from start to finish for the perfect quick weeknight dinner for the whole family!
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)
- 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
- 4 ounces full-fat or light brick cream cheese* softened and slightly warmed, feel free to use the full 8 ounces, if you prefer the soup to be creamier
- Optional toppings: shredded cheese, avocado, tortilla strips, fresh cilantro, sour cream, sliced jalapeño, lime juice
Instructions
- Heat oil in a stockpot over medium-high heat. Add onion and red pepper and sauté for 5 minutes, stirring occasionally, until soft. Add garlic and sauté for 2 more minutes, stirring occasionally.
- Stir in tomatoes, enchilada sauce, stock/broth, beans, corn, chicken, and spices; stir to combine. Lower the heat to medium-low and simmer (uncovered) for about 15 to 30 minutes or until the soup thickens and flavors blend.
- After about 15 to 30 minutes, stir in the cream cheese until melted and cook, uncovered, for an additional 5 minutes.
- Serve with your favorite toppings and enjoy!
Notes
*Slightly warm the cream cheese in the microwave for 15-20 seconds, unwrapped and on a microwave-safe plate. This will helps it mix into the soup much easier.
Slow Cooker Instructions
Once you’ve sautéed the onion, bell pepper and garlic, add everything except the cream cheese to the crock pot. Cook on low for 4-5 hours or high for 2-3 hours. Stir in the cream cheese in the last 20 minutes of cooking.
Instant Pot Instructions
To cook this in the instant pot, add the olive oil, onions, and peppers in the “sauté” mode. Cook until tender then add the garlic and cook an additional 30 seconds. Add the rest of the ingredients (except the cream cheese) to the instant pot and cook on “manual” for 20 minutes. Then, do a slow release of the steam, stir the softened cream cheese in until melted into the soup and enjoy!
Storing Leftovers
Place leftovers in an airtight container and store in the fridge for up to about 4 days. Reheat in the microwave or on the stovetop.
More Tips
- This soup has a slight kick of heat. If you’re sensitive to spice, omit the red chili flakes and reduce the chili powder to 1 teaspoon. You could also use regular diced tomatoes without the green chiles.
- This is a thick soup. If you prefer a thinner consistency, add 1 to 2 cups more of the broth.
Nutrition
Serving: 1cup | Calories: 309kcal | Carbohydrates: 28g | Protein: 20g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 55mg | Sodium: 1763mg | Potassium: 492mg | Fiber: 8g | Sugar: 9g | Vitamin A: 1909IU | Vitamin C: 32mg | Calcium: 114mg | Iron: 4mg