5.0 from 9 votes
Chicken Enchilada Soup
This chicken enchilada soup recipe is so easy to make and bursting with flavor! It has plenty of black beans and corn, and the creamy broth has an irresistible seasoning blend.
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 6
Calories: 387 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 3 cups chicken broth
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can Red Enchilada Sauce I use mild
- 1 (14 ounce) can black beans drained & rinsed
- 1 (12 ounce) can corn drained
- 2 (4 ounce) cans mild green chilies
- 1 medium red bell pepper chopped
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 4 ounces cream cheese softened, see note
- 2 cups cooked/rotisserie chicken shredded
- salt & pepper to taste
- Toppings (optional): shredded Mexican cheese blend, avocado, cilantro, lime wedges, tortilla strips, etc.
Instructions
- Add the oil and onion to a Dutch oven or soup pot and sauté over medium-high heat until softened and lightly browned (about 5-7 minutes).
- Add the remaining soup ingredients to the pot except for the cream cheese, chicken, and salt & pepper.
- Increase the heat to high and bring the soup to a boil. Reduce the heat so it's simmering gently (uncovered) for 5 minutes.
- Cut the cream cheese into smaller pieces and microwave it in 20-30 second intervals until very soft, then add it to the soup. Let it melt in (you may have to stir it a fair bit until it's fully dissolved).
- Stir in the chicken and cook for another 5-7 minutes or so.
- Season the soup with salt & pepper and serve with toppings as desired.
Cup of Yum
Notes
- To save time, prep your toppings while the soup cooks.
- To save time, prep your toppings while the soup cooks.
- 4 oz. = 1/2 a block of Philly cream cheese. See blog post for substitutions.
- Serves 4-6 depending on portion size/what you top it with. Nutrition info doesn't contain any toppings.
- See blog post for slow cooker and Instant Pot adaptations.
Nutrition Information
Calories
387kcal
(19%)
Carbohydrates
45g
(15%)
Protein
24g
(48%)
Fat
14g
(22%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Cholesterol
56mg
(19%)
Sodium
1657mg
(69%)
Potassium
881mg
(25%)
Fiber
11g
(44%)
Sugar
13g
(26%)
Vitamin A
2444IU
(49%)
Vitamin C
49mg
(54%)
Calcium
89mg
(9%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 387
% Daily Value*
| Calories | 387kcal | 19% |
| Carbohydrates | 45g | 15% |
| Protein | 24g | 48% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 56mg | 19% |
| Sodium | 1657mg | 69% |
| Potassium | 881mg | 19% |
| Fiber | 11g | 44% |
| Sugar | 13g | 26% |
| Vitamin A | 2444IU | 49% |
| Vitamin C | 49mg | 54% |
| Calcium | 89mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.