Chicken Enchilada Soup Recipe
This Chicken Enchilada Soup recipe is a hearty and flavorful dish that is easy to make. In just 40 minutes, you have a comforting and satisfying meal the whole family will love.
Servings: 6
Calories: 431kcal
Ingredients
- 1 pound chicken breasts, cubed
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 Tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon chili powder
- ½ teaspoon paprika
- 1 teaspoon cumin
- ½ teaspoon oregano
- 10 ounce can red enchilada sauce
- 15.9 ounce can black beans, drained and rinsed
- 15.9 ounce can of corn, drained (or 1 ½ cups frozen corn)
- 10 ounce can Rotel
- 3½ cups chicken broth
- 4 ounces cream cheese, room temperature
- 1 cup shredded cheddar cheese
Instructions
- Heat olive oil in a 4 quart or larger stock pot over medium heat.
- Add chicken, onion, salt, pepper, and sauté until onions are translucent and the chicken is no longer pink and cooked through. Add the garlic and sauté for about 40 seconds.
- Next stir in spices and oregano, then add enchilada sauce, black beans, corn, Rotel, and chicken broth.
- Cover and bring soup to a gentle boil, then simmer it for 20 minutes to allow the flavors to blend.
- Remove from heat and stir in shredded cheese and cream cheese until melted and completely incorporated.
- Serve and enjoy!
Notes
If Rotel isn't available, you can use diced tomatoes and add some diced green chilies.
I like to serve it with extra shredded cheese, sliced avocado, sour cream, fresh cilantro, and crushed tortilla chips.
Store the Chicken Enchilada Soup in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 431kcal | Carbohydrates: 37g | Protein: 31g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 89mg | Sodium: 1683mg | Potassium: 853mg | Fiber: 9g | Sugar: 9g | Vitamin A: 1228IU | Vitamin C: 13mg | Calcium: 214mg | Iron: 3mg