Creamy Chicken Enchilada Soup combines shredded chicken, red enchilada sauce, cream cheese, and cheddar in a comforting Tex-Mex soup with rich flavor and creamy texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
Ingredients
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2 cups cooked, shredded chicken
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1 tbsp olive oil
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1 yellow onion, diced
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3 cloves garlic, minced
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1 (15 oz) can black beans, rinsed and drained
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1 (15 oz) can corn, drained
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1 (10 oz) can diced tomatoes with green chilies
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1 (10 oz) can red enchilada sauce
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3 cups chicken broth
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1 tsp chili powder
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1 tsp cumin
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½ tsp smoked paprika
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½ tsp dried oregano
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Salt and pepper to taste
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4 oz cream cheese, softened
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1 cup shredded cheddar or Mexican blend cheese
Instructions
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In a large pot, heat olive oil over medium heat. Sauté onions for 4–5 minutes until soft. Add garlic and cook 30 seconds.
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Stir in enchilada sauce, chicken broth, tomatoes, corn, beans, and seasonings.
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Add shredded chicken and simmer for 10–15 minutes.
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Reduce heat and stir in cream cheese. Stir continuously until fully melted.
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Add shredded cheese and stir until smooth and creamy.
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Taste and adjust seasoning. Serve hot with desired toppings.