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A bowl of creamy orange chicken enchilada soup topped with shredded cheese and black beans.
Print Recipe

Chicken Enchilada Soup

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 6 servings
Calories: 350kcal

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion , diced
  • 3 cloves garlic , minced
  • 1 pound chicken breast, cooked and shredded
  • 32 ounces chicken broth
  • 10 ounces red enchilada sauce
  • 4 ounces diced green chiles
  • 15 ounces black beans, rinsed and drained
  • 15 ounces whole kernel corn, drained
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 0.5 teaspoon sal t
  • 8 ounces cream cheese, softened
  • 1 cup shredded cheddar cheese

Instructions

  • Heat olive oil in a large stockpot over medium heat.
  • Add the diced onion and minced garlic, sautéing for 5 minutes until translucent.
  • Pour in the chicken broth, red enchilada sauce, and diced green chiles.
  • Season with cumin, chili powder, and salt.
  • Add the black beans and corn, bringing the mixture to a simmer for 15 minutes.
  • Lower the heat and stir in the shredded chicken.
  • Add the softened cream cheese in small chunks, whisking until the soup is smooth and creamy.
  • Stir in the shredded cheddar cheese until completely melted.
  • Remove from heat and serve.