Description
A flavorful and creamy chicken enchilada soup packed with fire-roasted tomatoes, black beans, corn, and shredded chicken, seasoned with cumin, chili powder, oregano, and a touch of cream cheese for a rich finish. Perfectly comforting and easy to make, ideal for a satisfying meal.
Ingredients
Scale
Main Ingredients
- 1 tbsp olive oil
- 1/2 cup white or yellow onion, finely chopped
- 1 medium red bell pepper, about 1 cup, finely chopped
- 3 garlic cloves, or 1 tablespoon, minced (1 1/2 teaspoons if using minced garlic from a jar)
- 2 (14 ounce) cans fire-roasted diced tomatoes with green chilies, not drained, with juices
- 1 cup enchilada sauce
- 1 cup chicken stock or broth
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn (or 1 package of frozen corn), rinsed and drained, if canned
- 2 to 3 cups shredded cooked chicken, rotisserie chicken works great, approximately 2 chicken breasts (1 to 1 1/2 pounds raw)
- 2 teaspoons ground cumin
- 2 teaspoons salt, to taste
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon red chili flakes, omit or reduce for less spice
- 1/4 teaspoon ground black pepper
- 4 ounces full-fat or light brick cream cheese, softened and slightly warmed (feel free to use the full 8 ounces for creamier soup)
Optional Toppings
- shredded cheese
- avocado
- tortilla strips
- fresh cilantro
- sour cream
- sliced jalapeño
- lime juice
Instructions
- Heat Oil and Sauté Vegetables: Heat oil in a stockpot over medium-high heat. Add onion and red bell pepper and sauté for 5 minutes, stirring occasionally, until softened. Add garlic and sauté for another 2 minutes, stirring occasionally.
- Add Main Ingredients and Simmer: Stir in fire-roasted diced tomatoes with juices, enchilada sauce, chicken stock, black beans, corn, shredded chicken, and all spices (cumin, salt, chili powder, oregano, chili flakes, black pepper). Reduce heat to medium-low and simmer uncovered for 30 minutes until the soup thickens and flavors meld together.
- Melt Cream Cheese: Stir in the softened cream cheese until melted completely into the soup. Cook uncovered for an additional 5 minutes to combine the flavors and achieve a creamy texture.
- Serve: Ladle soup into bowls and garnish with your favorite toppings such as shredded cheese, avocado, tortilla strips, fresh cilantro, sour cream, sliced jalapeño, and a squeeze of lime juice. Enjoy warm.
Notes
- Slightly warm the cream cheese in the microwave for 15-20 seconds, unwrapped, on a microwave-safe plate to help it mix easier into the soup.
- Slow Cooker: After sautéing onion, bell pepper, and garlic, add all ingredients except cream cheese to crock pot. Cook on low for 4-5 hours or high for 2-3 hours. Stir in cream cheese during the last 20 minutes.
- Instant Pot: Use sauté mode to cook olive oil, onion, and bell pepper until tender. Add garlic and cook 30 seconds. Then add remaining ingredients except cream cheese and cook on manual for 20 minutes. Do a slow release and stir in cream cheese until melted.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on stovetop or microwave.
- If sensitive to spice, omit red chili flakes and reduce chili powder to 1 teaspoon. You can also use regular diced tomatoes without green chilies.
- For thinner soup consistency, add 1 to 2 cups more chicken broth as needed.
Nutrition
- Serving Size: 1 1/2 cup
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 70 mg
