All the comforting flavors of chicken enchiladas in a creamy, satisfying soup — ready in about 30 minutes and perfect for busy nights.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
-
2 tbsp olive oil
-
1 small yellow onion, diced
-
3 garlic cloves, minced
-
1 tsp cumin
-
1 tsp chili powder
-
1/2 tsp smoked paprika
-
1 (4 oz) can diced green chiles
-
1 (15 oz) can red enchilada sauce
-
3 cups low-sodium chicken broth
-
2 cups shredded cooked chicken
-
1 (15 oz) can black beans, rinsed and drained
-
1 cup corn (frozen or canned)
-
4 oz cream cheese, cubed
-
1/2 cup heavy cream
-
1 cup shredded cheddar or Monterey Jack cheese
-
Salt, to taste
Instructions
-
In a large pot, heat oil over medium heat. Sauté onion for 5 minutes. Add garlic and cook for 30 seconds.
-
Add cumin, chili powder, paprika, and green chiles. Stir to combine.
-
Pour in enchilada sauce and broth. Bring to a simmer.
-
Stir in chicken, beans, and corn. Simmer for 10–15 minutes.
-
Lower heat and add cream cheese. Stir until smooth.
-
Add cream and shredded cheese. Stir again until fully melted.
-
Taste and season with salt. Serve with toppings.