Description
This creamy chicken enchilada soup is a comforting, flavorful, and easy one-pot meal made with shredded chicken, enchilada sauce, and hearty ingredients. It’s a perfect weeknight dinner that’s both delicious and satisfying.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound boneless skinless chicken breasts
- 1 (10 oz) can red enchilada sauce
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (14.5 oz) can diced tomatoes
- 3 cups low-sodium chicken broth
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 4 oz cream cheese, softened
- 1/2 cup plain Greek yogurt
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onions and sauté for 3-4 minutes until translucent. Add minced garlic and cook for another minute.
- Add chicken breasts, enchilada sauce, black beans, corn, diced tomatoes, chicken broth, cumin, chili powder, salt, and pepper. Stir to combine.
- Bring the soup to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until the chicken is fully cooked and tender.
- Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup.
- Add softened cream cheese and stir until melted and fully incorporated into the soup.
- Stir in the Greek yogurt and simmer for another 5 minutes. Taste and adjust seasoning if needed.
- Serve hot with your favorite toppings like shredded cheese, tortilla strips, avocado, or cilantro.
Notes
- You can use rotisserie chicken to save time—just skip the cooking and shredding steps.
- For a spicier version, add jalapeños or hot sauce.
- This soup stores well in the fridge for up to 4 days and freezes well for up to 3 months.
- To make it dairy-free, use dairy-free cream cheese and yogurt alternatives.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 312
- Sugar: 5g
- Sodium: 754mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 68mg
