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Easy One-Pot Creamy Chicken Enchilada Soup

A close-up of a bowl of creamy chicken enchilada soup, topped with shredded cheese, corn, and black beans.
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Make this easy, one-pot creamy chicken enchilada soup for a comforting weeknight dinner. It uses simple ingredients and delivers bold Tex-Mex flavor quickly.

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 salt
  • 1/4 teaspoon black pepper
  • 1 (10 ounce) can red enchilada sauce
  • 1 (4 ounce) can diced green chiles, undrained
  • 4 cups low-sodium chicken broth
  • 2 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup frozen corn
  • 4 ounces cream cheese, cut into cubes
  • 1/2 cup milk or half-and-half
  • Optional toppings: Shredded cheddar cheese, 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, salt, and pepper. Cook for 1 minute until fragrant.
  3. Pour in the enchilada sauce and green chiles. Stir to combine with the spices.
  4. Add the chicken broth, shredded chicken, black beans, and corn to the pot. Bring the mixture to a simmer.
  5. Reduce the heat to low. Add the cubed cream cheese, stirring constantly until it melts completely into the broth, creating a creamy base.
  6. Stir in the milk or half-and-half to achieve your desired creaminess. Heat through, but do not boil after adding dairy.
  7. Taste the soup and adjust salt and pepper if needed.
  8. Ladle the creamy chicken enchilada soup into bowls. Top with your favorite garnishes like cheese, sour cream, cilantro, or tortilla strips before serving.

Notes

  • For a thicker soup, let it simmer uncovered for 5 to 10 minutes before adding the cream cheese.
  • You can use green enchilada sauce instead of red for a Green Chicken Enchilada Soup variation.
  • This recipe is great for meal prep; the soup reheats well on the stovetop or in the microwave.

Nutrition

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