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Creamy Chicken Enchilada Soup is a rich Tex-Mex soup made with shredded chicken, red enchilada sauce, beans, corn, and melted cheese for a comforting one-pot meal.

Ingredients

Scale

  • 2 cups cooked, shredded chicken

  • 1 tbsp olive oil

  • 1 medium onion, diced

  • 3 cloves garlic, minced

  • 1 (10 oz) can red enchilada sauce

  • 3 cups chicken broth

  • 1 (10 oz) can diced tomatoes with green chiles

  • 1 (15 oz) can black beans, rinsed and drained

  • 1 cup corn

  • 1 tsp chili powder

  • 1 tsp ground cumin

  • ½ tsp smoked paprika

  • ½ tsp dried oregano

  • Salt and pepper to taste

  • 4 oz cream cheese, softened

  • 1 cup shredded cheddar or Mexican blend cheese

Instructions

  • Heat olive oil in a large pot over medium heat. Cook onion until soft, then add garlic.

  • Stir in enchilada sauce, broth, tomatoes, beans, corn, and seasonings.

  • Add shredded chicken and simmer 10–15 minutes.

  • Stir in cream cheese until fully melted.

  • Add shredded cheese and stir until smooth.

  • Adjust seasoning and serve hot.

Find it online: https://topdailydishlab.com/creamy-chicken-enchilada-soup-cozy-cheesy-tex-mex-comfort/