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Quick and Creamy Chicken Enchilada Soup for Your Weeknight Feast

A close-up of a bowl of creamy chicken enchilada soup, garnished with shredded cheese, black beans, corn, and cilantro.
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This recipe delivers a rich, comforting bowl of Creamy Chicken Enchilada Soup in about 30 minutes. It captures bold Tex-Mex flavor using tender shredded chicken and a velvety broth, making it the perfect easy weeknight dinner.

Ingredients

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  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon smoked paprika
  • 1 (10 ounce) can red enchilada sauce
  • 4 cups low-sodium chicken broth
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup frozen corn
  • 3 cups cooked, shredded chicken breast
  • 4 ounces cream cheese, cut into cubes
  • 1 cup shredded Monterey Jack or Cheddar cheese, plus more for topping
  • Salt and black pepper to taste
  • Optional toppings: avocado slices, sour cream, fresh cilantro, tortilla strips

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  2. Add the minced garlic, cumin, chili powder, oregano, and smoked paprika. Cook for 1 minute until fragrant, stirring constantly.
  3. Pour in the enchilada sauce and chicken broth. Bring the mixture to a simmer.
  4. Stir in the rinsed black beans and frozen corn. Let it simmer for 5 minutes to allow the flavors to combine.
  5. Add the shredded cooked chicken to the pot.
  6. Reduce the heat to low. Add the cubed cream cheese, stirring gently until it melts completely into the soup, creating a creamy texture.
  7. Stir in the 1 cup of shredded cheese until it melts. Season with salt and pepper to your taste.
  8. Serve the soup hot. Top each bowl with your favorite toppings like avocado, a dollop of sour cream, and tortilla strips.

Notes

  • For the best creamy texture, make sure the cream cheese is softened slightly before adding it to the warm broth.
  • If you prefer a spicier soup, add 1/4 teaspoon of cayenne pepper with the other spices.
  • You can use store-bought rotisserie chicken to save time on cooking and shredding the chicken.
  • This soup freezes well; cool completely before storing in an airtight container for up to three months.

Nutrition

Find it online: https://eatableempress.com/creamy-chicken-enchilada-soup-recipe/