Cheesy Chicken Enchilada Soup
Warm up your weeknight dinners with this indulgent and flavor-packed Cheesy Chicken Enchilada Soup! Combining tender shredded chicken, zesty red enchilada sauce, hearty black beans, and sweet corn, this creamy soup is a comforting twist on classic enchiladas. Infused with bold spices like chili powder, cumin, and garlic, and made decadently rich with cream cheese and melted cheddar, every spoonful is bursting with Tex-Mex-inspired goodness. Ready in just 35 minutes, this one-pot meal is perfect for busy families, and it’s easily customizable with your favorite toppings like fresh cilantro, avocado, or a dollop of sour cream. Serve it up with crusty bread or tortilla chips for a cozy, satisfying dinner everyone will love.
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Recipe Information
Ingredients
- 3 cups Cooked shredded chicken
- 4 cups Chicken broth
- 1 cup Red enchilada sauce
- 1 14.5-ounce can Diced tomatoes (canned, undrained)
- 1 15-ounce can Black beans (canned, drained and rinsed)
- 1 cup Corn kernels (canned, drained, or frozen)
- 8 ounces Cream cheese (softened, cut into cubes)
- 2 cups Shredded cheddar cheese
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh cilantro (optional, for garnish)
Instructions
In a large pot or Dutch oven, combine the chicken broth, enchilada sauce, diced tomatoes (with their juice), black beans, and corn. Heat over medium heat until it starts to simmer.
Add the cooked shredded chicken into the pot and stir to combine.
Season the soup with chili powder, cumin, garlic powder, onion powder, salt, and black pepper. Stir well and let it simmer for 5 minutes.
Reduce the heat to low and add the softened cream cheese cubes to the pot. Stir constantly until the cream cheese has melted completely into the soup, ensuring no lumps remain.
Gradually add the shredded cheddar cheese, one handful at a time, stirring constantly to melt it evenly into the soup. Do not allow the soup to boil at this stage, as it may cause the cheese to separate.
Once the soup is smooth and creamy, taste and adjust the seasoning if needed.
Ladle the soup into bowls and garnish with fresh cilantro, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
3729 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.0 g | 240% | |
| Saturated Fat | 104.4 g | 522% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1085 mg | 362% | |
| Sodium | 10653 mg | 463% | |
| Total Carbohydrate | 169.1 g | 61% | |
| Dietary Fiber | 36.8 g | 131% | |
| Total Sugars | 45.9 g | ||
| Protein | 341.8 g | 684% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2288 mg | 176% | |
| Iron | 28.1 mg | 156% | |
| Potassium | 5182 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
