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Creamy Chicken Enchilada Soup

Creamy chicken enchilada soup with a rich red broth, shredded chicken, corn, and black beans. Cream cheese melts into the soup for a thick, velvety texture, then it’s simmered until cozy and spoonable.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Chicken and vegetables base
  • 1.5 lb chicken breast Cooked and shredded
  • 1 can (15 oz) black beans Drained
  • 1 can (15 oz) corn Drained
  • 1 onion Diced
  • 3 garlic Minced
Sauce and seasonings
  • 1 can (10 oz) red enchilada sauce
  • 4 cup chicken broth
  • 1 cup heavy cream
  • 8 oz cream cheese Cubed
  • 2 tsp cumin
  • 1 tsp chili powder
  • salt To taste
  • pepper To taste
Serving toppings
  • sour cream For serving
  • cheddar For serving
  • tortilla strips For serving
  • cilantro For serving
  • lime For serving

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics
  1. Heat a large pot over medium heat, then sauté the onion for 4 minutes.
  2. Add the garlic, cumin, and chili powder and cook for 2 minutes, stirring until fragrant and glossy.
Build the soup
  1. Add the red enchilada sauce, chicken broth, black beans, and corn to the pot and bring to a boil.
  2. Reduce heat to a steady simmer, then stir in the cubed cream cheese until completely melted and smooth.
Finish and season
  1. Add the shredded chicken and heavy cream, then simmer for 10 minutes until hot throughout with a creamy texture.
  2. Season with salt and pepper to taste, then serve the soup loaded with sour cream, cheddar, tortilla strips, cilantro, and lime.

Notes

For the smoothest texture, keep the heat on low while melting the cubed cream cheese so it fully incorporates. Store leftovers in an airtight container in the fridge for up to 3 days; freeze up to 2 months (reheat gently and stir well). If you want a lighter option, use half-and-half in place of heavy cream and reduce the simmer time to 8 minutes for a still-creamy result.