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Easy Creamy Chicken Enchilada Soup: Ready in 30 Minutes

creamy chicken enchilada soup - featured image
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This Easy Creamy Chicken Enchilada Soup is a quick, one-pot meal that transforms simple pantry ingredients into a rich, comforting bowl with all the flavors of enchiladas. Ready in about 30 minutes, it’s perfect for busy weeknights and is a guaranteed crowd-pleaser.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 (4-ounce) can diced green chiles
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika (optional)
  • 4 cups low-sodium chicken broth
  • 1 (15-ounce) can red enchilada sauce
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 2 cups cooked, shredded chicken (rotisserie chicken recommended)
  • 4 ounces cream cheese, softened to room temperature
  • Juice of 1 lime
  • Salt and black pepper, to taste
  • For serving (optional): shredded Monterey Jack or cheddar cheese, fresh cilantro, diced avocado, tortilla chips or strips, sour cream or Greek yogurt

Instructions

  1. Sauté the aromatics: Place a large pot over medium heat and add olive oil. Once shimmering, add diced onion and cook for 4-5 minutes until soft and translucent. Add minced garlic and cook for 30 seconds until fragrant.
  2. Bloom the spices: Stir in diced green chiles, cumin, chili powder, and smoked paprika. Cook for 1 minute, stirring constantly.
  3. Add the liquids: Pour in chicken broth and red enchilada sauce. Scrape up any browned bits from the bottom of the pot. Bring to a gentle boil, then reduce heat to low and simmer for 10 minutes.
  4. Add the beans, corn, and chicken: Stir in black beans, frozen corn, and shredded chicken. Simmer for another 5 minutes.
  5. Incorporate the cream cheese: Remove pot from heat. Cut softened cream cheese into pieces and drop into the soup. Stir until completely melted and soup is velvety. Optionally, use an immersion blender for 15 seconds for ultra-creamy texture.
  6. Finish with lime juice: Squeeze lime juice into the soup and stir. Season with salt and black pepper to taste.
  7. Serve and garnish: Ladle soup into bowls. Top with shredded cheese, cilantro, avocado, tortilla chips, and a dollop of sour cream or Greek yogurt if desired.

Notes

For best results, let cream cheese come to room temperature before adding to avoid clumping. If using raw chicken, add 2 boneless, skinless chicken breasts after step 3 and simmer for 15-20 minutes until cooked through, then shred and return to pot. Soup thickens as it sits; add a splash of broth when reheating if needed. Freezes well for up to 3 months.

Nutrition

Keywords: chicken enchilada soup, creamy soup, easy soup, weeknight dinner, one-pot meal, Mexican soup

Find it online: https://cooksyla.com/easy-creamy-chicken-enchilada-soup-ready-in-30-minutes/