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Creamy Chicken Enchilada Soup

Creamy chicken enchilada soup simmers chicken breasts with red enchilada sauce, black beans, corn, and Tex-Mex spices. A smooth cream cheese broth and tender shredded chicken make every bowl hearty and comforting.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 yellow onion medium, diced
  • 2 cloves garlic minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 4 cups chicken broth low-sodium
  • 1 can (10 oz) red enchilada sauce
  • 1 can (14.5 oz) diced tomatoes with their juices
  • 1 can (4 oz) diced green chiles
  • 1 can (15 oz) black beans drained and rinsed
  • 1 cup frozen corn
  • 1.5 lb chicken breasts boneless, skinless
  • 1 package (8 oz) cream cheese softened and cut into cubes

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the olive oil in a 6-quart Dutch oven over medium heat.
  2. Add the onion and cook for 4–5 minutes, stirring occasionally, until softened.
  3. Stir in the garlic, cumin, chili powder, smoked paprika, salt, and black pepper and cook for 30 seconds, until fragrant.
  4. Add the chicken broth, enchilada sauce, tomatoes and their juices, green chiles, black beans, corn, and chicken breasts.
  5. Bring to a gentle simmer.
  6. Cover and cook over low heat for 18–25 minutes, until the chicken reaches 165°F in the thickest part.
  7. Transfer the chicken to a cutting board and shred it with two forks.
  8. Put the cream cheese in a medium bowl and gradually whisk in 1 cup of hot soup broth until smooth.
  9. Stir the cream cheese mixture and shredded chicken into the soup.
  10. Cook over low heat for 2–3 minutes, stirring, until heated through; do not let the soup boil.

Notes

For a smooth soup, gradually whisk hot broth into the softened cream cheese before adding it to the pot. Refrigerate leftovers for up to 4 days. Freezing is possible, though the cream cheese may separate; thaw and reheat gently while stirring. For a dairy-free version, use dairy-free cream cheese.