Chicken Enchilada Soup (Easy Recipes Favorite!)
This creamy Chicken Enchilada Soup is packed with Tex-Mex flavor and ready in under an hour!
Servings: 6 servings
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (optional)
- 3 tablespoons tomato paste
- 3 cups chicken broth
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can corn, drained
- 1 (10 oz) can red enchilada sauce
- 1 (4 oz) can diced green chilies
- 2 cups cooked shredded chicken
- 4 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- Fresh cilantro, avocado, tortilla chips (optional, for topping)
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 5 minutes.
- Stir in garlic, chili powder, cumin, paprika, and cayenne. Cook for 1 minute until fragrant.
- Add tomato paste and stir well. Pour in chicken broth, enchilada sauce, black beans, corn, green chilies, and shredded chicken.
- Bring the mixture to a simmer and cook for 15–20 minutes, stirring occasionally.
- Stir in cream cheese until fully melted, then add shredded cheddar cheese. Stir until smooth and creamy.
- Season with salt and pepper to taste. Serve hot with desired toppings like cilantro, avocado, and tortilla chips.