Description
This creamy chicken enchilada soup is a flavorful, hearty dish combining tender chicken, fire-roasted tomatoes, black beans, corn, and a blend of southwestern spices, all enriched with cream cheese for a smooth, comforting texture. Perfect for a cozy meal, it’s versatile, easy to prepare, and can be made on the stovetop, slow cooker, or Instant Pot.
Ingredients
Scale
Main Ingredients
- 1 tbsp olive oil
- 1/2 cup white or yellow onion, finely chopped
- 1 medium red bell pepper, about 1 cup, finely chopped
- 3 garlic cloves, or 1 tablespoon, minced (1 1/2 teaspoons if using minced garlic from a jar)
- 2 (14 ounce) cans fire-roasted diced tomatoes with green chilies, not drained, with juices
- 1 cup enchilada sauce
- 1 cup chicken stock or broth
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn (or 1 package of frozen corn), rinsed and drained, if canned
- 2 to 3 cups shredded cooked chicken, rotisserie chicken works great, approximately 2 chicken breasts (1 to 1 1/2 pounds raw)
Spices and Seasonings
- 2 teaspoons ground cumin
- 2 teaspoons salt, to taste
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon red chili flakes, omit or reduce for less spice
- 1/4 teaspoon ground black pepper
Cheese
- 4 ounces full-fat or light brick cream cheese, softened and slightly warmed (optional: use full 8 ounces for creamier soup)
Optional Toppings
- Shredded cheese
- Avocado
- Tortilla strips
- Fresh cilantro
- Sour cream
- Sliced jalapeño
- Lime juice
Instructions
- Heat oil and sauté vegetables: Heat olive oil in a stockpot over medium-high heat. Add chopped onion and red bell pepper and sauté for 5 minutes, stirring occasionally, until soft. Add minced garlic and sauté for an additional 2 minutes, stirring occasionally.
- Add main ingredients and spices: Stir in fire-roasted diced tomatoes with their juices, enchilada sauce, chicken stock or broth, rinsed black beans, corn, shredded cooked chicken, ground cumin, salt, chili powder, dried oregano, red chili flakes, and ground black pepper. Mix well to combine all ingredients.
- Simmer the soup: Reduce the heat to medium-low and simmer the soup uncovered for about 30 minutes. This allows the flavors to meld together and the soup to thicken.
- Incorporate cream cheese: After the soup has simmered for 30 minutes, stir in the softened cream cheese until fully melted and integrated. Continue cooking uncovered for an additional 5 minutes to blend the creaminess throughout the soup.
- Serve with toppings: Ladle the soup into bowls and serve with your favorite optional toppings such as shredded cheese, avocado slices, tortilla strips, fresh cilantro, sour cream, sliced jalapeños, and a squeeze of lime juice. Enjoy warm.
Notes
- Slightly warm the cream cheese in the microwave for 15-20 seconds, unwrapped, on a microwave-safe plate to help it blend more easily into the soup.
- Slow Cooker Option: After sautéing the onion, bell pepper, and garlic, add all ingredients except the cream cheese to the crock pot. Cook on low for 4-5 hours or high for 2-3 hours. Stir in cream cheese during the last 20 minutes of cooking.
- Instant Pot Option: Use the sauté mode to cook olive oil, onions, and peppers until tender, then add garlic and cook for 30 seconds. Add remaining ingredients except cream cheese and cook on manual mode for 20 minutes. Perform a slow release of steam, then stir in cream cheese until melted.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on stovetop or microwave.
- If sensitive to spice, omit red chili flakes and reduce chili powder to 1 teaspoon. Use regular diced tomatoes without green chilies to reduce heat.
- For a thinner soup, add 1 to 2 cups more chicken broth.
