Chicken Enchilada Soup

This Chicken Enchilada Soup is rich, comforting, and bursting with flavor, perfect for a weeknight dinner or a weekend gathering.

Prep Time15

Cook Time30

Total Time45

Course: Main

Cuisine: Mexican

Keyword: Easy

Servings: 6 servings

3 pieces Chicken breasts, boneless and skinless About 1 pound or 3-4 cups cooked shredded chicken
1 teaspoon Salt
½ teaspoon Ground black pepper
1 tablespoon Vegetable oil
1 piece Yellow onion, diced
3 cloves Garlic, minced
1 teaspoon Chili powder
½ teaspoon Smoked paprika
½ teaspoon Ground cumin
½ teaspoon Onion powder
¼ teaspoon Dried oregano
10 ounces Red enchilada sauce 1 can
15 ounces Canned black beans, drained
15 ounces Canned whole kernel corn, drained
10 ounces Fire roasted diced tomatoes with chilies Like ROTEL
4 cups Chicken stock
4 ounces Cream cheese, softened
1 ½ cups Shredded cheddar cheese, divided
1 tablespoon Cornstarch, optional For thickening

Step 1: Prepare the Chicken. Season chicken breasts with salt and pepper. In a large pot, heat vegetable oil over medium heat. Add chicken and cook for 5-7 minutes per side until golden brown. Remove and shred.
Step 2: Sauté the Aromatics. In the same pot, add diced onion and sauté for 3-4 minutes until translucent. Add minced garlic and cook for another minute.
Step 3: Add Spices and Enchilada Sauce. Stir in chili powder, smoked paprika, ground cumin, onion powder, and oregano. Cook for 30 seconds, then add red enchilada sauce.
Step 4: Combine with Remaining Ingredients. Add drained black beans, corn, diced tomatoes, and chicken stock. Stir to combine.
Step 5: Introduce the Cream Cheese and Chicken. Add softened cream cheese and shredded chicken back into the pot. Stir until combined.
Step 6: Adjust Seasoning and Thicken (If Desired). Taste and adjust seasoning. For thicker soup, mix cornstarch with water and stir into soup. Simmer for 5-10 minutes.
Step 7: Add Cheese and Serve. Stir in 1 cup of shredded cheddar cheese before serving. Ladle into bowls and top with remaining cheese and desired toppings.

For a shortcut, use pre-cooked shredded chicken. Adjust spice levels to taste. This soup stores well and tastes even better the next day.