A creamy, satisfying soup inspired by chicken enchiladas, featuring shredded chicken, black beans, corn, and a velvety enchilada-spiced broth. Perfect for weeknight dinners or meal prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
2 cups shredded cooked chicken
4 cups chicken broth
1 ½ cups red enchilada sauce
1 (4 oz) can diced green chiles
1 (15 oz) can black beans, rinsed and drained
1 cup corn kernels (frozen or canned)
1 (8 oz) block cream cheese, softened
1 tsp chili powder
½ tsp cumin
½ tsp garlic powder
Salt and pepper to taste
Optional toppings: shredded cheese, avocado, cilantro, tortilla strips
Instructions
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In a large pot, combine chicken broth and enchilada sauce. Warm over medium heat.
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Add cream cheese in chunks and stir until melted and smooth.
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Stir in chicken, green chiles, corn, and black beans.
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Add chili powder, cumin, garlic powder, salt, and pepper. Stir to combine.
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Simmer on low for 15–20 minutes.
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Adjust thickness by simmering longer or adding broth.
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Serve hot with your favorite toppings.