Description

This Creamy Chicken Enchilada Soup is a hearty and flavorful dish packed with tender chicken, beans, corn, and a blend of southwestern spices, finished with smooth cream cheese for a rich texture. Perfect for a cozy dinner, this soup can be made on the stovetop, slow cooker, or instant pot, and is customizable with your favorite toppings like avocado, cheese, and cilantro.

Ingredients

Scale

Main Ingredients

1 tbsp olive oil
1/2 cup white or yellow onion, finely chopped
1 medium red bell pepper, about 1 cup, finely chopped
3 garlic cloves, or 1 tablespoon, minced (1 1/2 teaspoons if using minced garlic from a jar)
2 (14 ounce) cans fire-roasted diced tomatoes with green chilies, not drained, with juices
1 cup enchilada sauce
1 cup chicken stock or broth
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can corn (or 1 package of frozen corn), rinsed and drained, if canned
2 to 3 cups shredded cooked chicken, rotisserie chicken works great, approximately 2 chicken breasts (1 to 1 1/2 pounds raw)
2 teaspoons ground cumin
2 teaspoons salt, to taste
1 1/2 teaspoons chili powder
1 1/2 teaspoons dried oregano
1/2 teaspoon red chili flakes, omit or reduce for less spice
1/4 teaspoon ground black pepper
4 ounces full-fat or light brick cream cheese, softened and slightly warmed (feel free to use the full 8 ounces, if you prefer the soup to be creamier)

Optional Toppings

Shredded cheese
Avocado
Tortilla strips
Fresh cilantro
Sour cream
Sliced jalapeño
Lime juice

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Instructions

Heat Oil and Sauté Vegetables: Heat 1 tablespoon of olive oil in a stockpot over medium-high heat. Add the finely chopped onion and red bell pepper, sautéing for 5 minutes while stirring occasionally until the vegetables are soft.
Add Garlic: Stir in the minced garlic and cook for an additional 2 minutes, stirring occasionally to prevent burning.
Add Main Ingredients and Simmer: Pour in the fire-roasted diced tomatoes with juices, enchilada sauce, chicken stock or broth, black beans, corn, shredded cooked chicken, and all the spices (ground cumin, salt, chili powder, dried oregano, red chili flakes, ground black pepper). Stir everything to combine thoroughly. Reduce the heat to medium-low and simmer uncovered for 30 minutes until the soup thickens and the flavors meld.
Incorporate Cream Cheese: After simmering, stir in the softened and slightly warmed cream cheese until it melts completely into the soup. Continue cooking uncovered for another 5 minutes to achieve a creamy consistency.
Serve: Ladle the soup into bowls and add your choice of optional toppings such as shredded cheese, avocado, tortilla strips, fresh cilantro, sour cream, sliced jalapeño, or a squeeze of lime juice. Enjoy warm.

Notes

Slightly warm the cream cheese in the microwave for 15-20 seconds, unwrapped and on a microwave-safe plate. This helps it mix into the soup much easier.
For slow cooker preparation, sauté the onion, bell pepper, and garlic first, then add all ingredients except the cream cheese to the crock pot. Cook on low for 4-5 hours or on high for 2-3 hours. Stir in the cream cheese during the last 20 minutes of cooking.
To use an Instant Pot, sauté the olive oil, onions, and peppers on the sauté mode until tender. Add garlic and cook for 30 seconds. Add the remaining ingredients except cream cheese, cook on manual for 20 minutes, then use slow steam release. Stir in cream cheese until melted.
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stove or in the microwave.
Adjust spice level by omitting red chili flakes and reducing chili powder to 1 teaspoon for a milder flavor.
If a thinner soup is preferred, add 1 to 2 cups more chicken broth.
Rotisserie chicken works well, but leftover cooked chicken or freshly cooked chicken breast shredded finely will also work.

Nutrition

Serving Size: 1 1/2 cup
Calories: 280 kcal
Sugar: 5 g
Sodium: 850 mg
Fat: 12 g
Saturated Fat: 6 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 6 g
Protein: 22 g
Cholesterol: 60 mg