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.

📝 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

1. 1Add 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).
2. 2Add the remaining soup ingredients to the pot except for the cream cheese, chicken, and salt & pepper.
3. 3Increase the heat to high and bring the soup to a boil. Reduce the heat so it's simmering gently (uncovered) for 5 minutes.
4. 4Cut 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).
5. 5Stir in the chicken and cook for another 5-7 minutes or so.
6. 6Season the soup with salt & pepper and serve with toppings as desired.