A rich, one-pot chicken enchilada soup packed with protein, beans, and creamy spices. This nourishing recipe comes together quickly and is perfect for cozy weeknight meals.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
2 cups shredded cooked chicken
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
½ teaspoon smoked paprika
4 cups low-sodium chicken broth
1 (15 oz) can fire-roasted tomatoes
1 (15 oz) can black beans, rinsed and drained
1 cup corn kernels
1 cup red enchilada sauce
1 (4 oz) can diced green chiles
4 oz cream cheese, cubed
½ cup plain full-fat Greek yogurt
Salt and pepper, to taste
Optional toppings: avocado, shredded cheese, lime wedges, chopped cilantro, tortilla chips
Instructions
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Heat olive oil in a large pot over medium heat.
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Sauté onion for 5 minutes until soft.
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Add garlic and cook 30 seconds more.
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Stir in chili powder, cumin, and smoked paprika. Cook 30 seconds.
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Add broth, tomatoes, enchilada sauce, and green chiles. Bring to a simmer.
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Add chicken, black beans, and corn. Simmer uncovered for 15–20 minutes.
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Reduce heat and stir in cream cheese until fully melted.
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Add Greek yogurt and stir until smooth.
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Season with salt and pepper.
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Serve with desired toppings.