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Overview of two bowls of creamy enchilada soup with a spoon in the bowl on a white countertop

Creamy Chicken Enchilada Soup

Melissa
5 from 1 vote
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Chicken, Soup, Tex-Mex
Cuisine Soup
Servings 4 -6 servings

Ingredients
  

  • 1 tbsp. olive oil
  • 1 large onion chopped
  • 3 garlic cloves minced
  • 1 tbsp. chipotle peppers in adobo chopped
  • 3 cups chicken stock divided
  • 1 10 oz. can of enchilada sauce
  • 1 15.5 oz. can of black beans
  • 1 8.5 oz. can of corn
  • 1 tbsp. cumin
  • 1 tbsp. chili powder
  • 1 tsp. dried oregano
  • 1 lb. chicken breast cooked, shredded
  • ½-1 block cream cheese
  • Toppings of choice: sliced jalapenos cilantro, avocado, sour cream, tortilla chips

Instructions
 

  • Heat olive oil in large soup or stockpot over medium-high heat. Saute onion in olive oil for about 5 minutes. Add garlic and chipotle peppers and saute for 1 minute longer.
  • Add 2 cups of chicken stock, enchilada sauce, black beans, corn, cumin, chili powder, oregano, and cooked/shredded chicken breast. Bring to a boil, then lower heat, and cook for about 20 minutes.  
  • About 5 minutes before ingredients are done, blend cream cheese and remaining 1 cup of chicken stock together in a blender. Add to soup and cook for about 5 minutes longer. Serve with your favorite toppings.
CLICK TO DISPLAY NUTRITION INFO

Nutrition

Calories: 467kcalCarbohydrates: 49gProtein: 44gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 81mgSodium: 1823mgPotassium: 1301mgFiber: 13gSugar: 14gVitamin A: 1747IUVitamin C: 11mgCalcium: 228mgIron: 7mg
Keyword chicken, Enchilada, Soup
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