Cheesy Chicken Enchilada Soup

Bowl filled with chicken enchilada soup and garnished with avocado, greek yogurt, cheddar cheese and pico de gallo.

This Cheesy Chicken Enchilada Soup is a fiesta of flavors in a bowl! Everything comes together in one pot, making for easy cleanup. Your family will be begging for seconds!

Course Main Course

Cuisine Mexican

Keyword Cheesy Chicken Enchilada Soup, Chicken, Enchilada Soup, Soup, Taco Tuesday

Prep Time 5

Cook Time 25

Total Time 30

Servings cups

Calories 341kcal

Author Samantha Buckner

Ingredients

Soup:

2 tablespoons olive oil
2/3 cup white onion, chopped
1 red bell pepper, chopped
1/2 tablespoon minced garlic, approximately 3 cloves
10 ounces red enchilada sauce, 1 can
6 tablespoons cream cheese, softened at room temp
14.5 ounces fire-roasted tomatoes, 1 can, with juices
15 ounces black beans, 1 can, drained and rinsed
4 ounces mild green chiles, 1 can
1 cup frozen corn
2 1/2 cups low-sodium chicken broth
6 ounces tomato paste, 1 can
salt and pepper, to taste
1 teaspoon ground cumin
1 1/2 teaspoons chili powder
4 ounces extra-sharp cheddar cheese, freshly grated
12 ounces rotisserie chicken, or any precooked chicken

Optional Garnishments:

Tortilla chips or strips
Plain greek yogurt/sour cream
Diced avocado
Freshly chopped cilantro
Freshly grated extra-sharp cheddar cheese/mozzarella cheese

Homemade Pico de Gallo

Instructions

Place a large stock pot over medium heat. Add the olive oil.
Once the oil is hot, add the chopped onions and bell pepper. Allow to sauté for 4-5 minutes or until the onions are translucent.
Add the garlic and sauté 30-60 seconds - or until fragrant.
Pour in the enchilada sauce and stir. Add in the cream cheese in tablespoon increments. Using a wooden spoon, break down the cream cheese until it starts to melt. Then continuously stir until all of the cream cheese has melted and is mixed with the enchilada sauce.
Add in the fire-roasted tomatoes, black beans, mild green chiles, and corn. Stir well.
Next, pour in the chicken broth and tomato paste. Stir well to full incorporate. Season with salt, pepper, cumin, and chili powder.
Allow to cook for 8-10 minutes before adding the freshly grated cheddar cheese. Stir continuously until the cheese has fully melted.
Carefully taste test the sauce and add more salt and pepper, as needed and to taste.
Next, add in the chicken breast to warm for 4-5 minutes.
Remove from heat and garnish with tortillas, greek yogurt, avocado, cilantro, cheddar cheese, and Homemade Pico de Gallo.
*Note: if you find that your soup is too thick, pour in some extra chicken broth to thin it out to your preference. Stir well as you're pouring.

Notes

*Note: if you find that your soup is too thick, pour in some extra chicken broth to thin it out to your preference. Stir well as you're pouring.

As the soup sits in the fridge, it will start to thicken up. When ready to reheat, add the soup to a sauce pan or pot over medium heat. Pour in chicken broth and stir until desired thickness/thinness is achieved.

Nutrition