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This Creamy Chicken Enchilada Soup combines tender chicken, savory spices, and a velvety broth for a one-pot Tex-Mex comfort meal. Rich, cheesy, and full of flavor.

Ingredients

Scale

  • 1 lb boneless skinless chicken breasts or thighs

  • 1 tbsp olive oil

  • 1 medium yellow onion, diced

  • 3 garlic cloves, minced

  • 1 (4 oz) can diced green chiles

  • 1 (15 oz) can black beans, rinsed and drained

  • 1 cup frozen or canned corn

  • 1 (14.5 oz) can fire-roasted diced tomatoes

  • 2 cups chicken broth

  • 1 (10 oz) can red enchilada sauce

  • 1 tsp cumin

  • 1 tsp chili powder

  • ½ tsp smoked paprika

  • ½ tsp dried oregano

  • 4 oz cream cheese, cubed

  • ½ cup heavy cream

  • 1 cup shredded cheddar or Monterey Jack cheese

  • Salt, to taste

Instructions

  • Heat olive oil in a large pot. Sauté onions until translucent, then add garlic.

  • Stir in spices and let them bloom in the oil.

  • Add tomatoes, chiles, enchilada sauce, beans, corn, and broth. Nestle chicken in the pot.

  • Simmer for 20–25 minutes. Remove chicken, shred, and return to pot.

  • Add cream cheese, stirring until melted. Pour in cream and shredded cheese.

  • Simmer gently until smooth and creamy. Serve hot with toppings.

Find it online: https://homeflavorsstudio.com/creamy-chicken-enchilada-soup-a-cozy-hearty-favorite/