Flavorful Chicken Enchilada Soup
A creamy, spicy chicken enchilada soup that is quick and easy to make, perfect for cozy dinners or entertaining. Packed with bold flavors, shredded chicken, roasted peppers, and a silky smooth broth thanks to cream cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 3 cups cooked shredded chicken (rotisserie recommended)
- 4 cups low-sodium chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes with green chilies
- 1 cup frozen corn kernels
- 1–2 roasted poblano peppers, diced
- 4 oz cream cheese, softened
- 1/2 cup sour cream (optional)
- Fresh cilantro, chopped (for serving)
- Shredded cheddar or Monterey Jack cheese (for serving)
- Crushed tortilla chips or strips (for serving)
- Lime wedges (for serving)
Instructions
- Heat 2 tablespoons of olive oil in a large pot over medium heat until shimmering but not smoking, about 2 minutes.
- Add diced onion, minced garlic, and chopped jalapeño. Cook, stirring occasionally, for 5-7 minutes until onion is translucent and soft.
- Sprinkle in cumin, chili powder, and smoked paprika. Stir for 1 minute to toast spices without burning.
- Pour in chicken broth, diced tomatoes with green chilies, black beans, and corn. Stir to combine.
- Bring soup to a gentle boil, then reduce heat to low and simmer uncovered for 15 minutes to meld flavors and thicken slightly.
- Add shredded chicken and roasted poblano peppers. Simmer for an additional 5 minutes until chicken is warmed through.
- Lower heat to very low. Add softened cream cheese in chunks and stir gently until fully melted and incorporated. Stir in sour cream if using.
- Taste and adjust seasoning with salt, more chili powder, or a squeeze of lime juice as desired.
- Ladle soup into bowls and top with shredded cheese, fresh cilantro, crushed tortilla chips, and a lime wedge.
Notes
Soften cream cheese before adding to avoid lumps. Use rotisserie chicken to save time. Adjust jalapeño seeds for desired spice level. Add a splash of broth or water if soup is too thick. For dairy-free version, substitute cream cheese and sour cream with coconut or cashew cream. Soup can be made in a slow cooker by cooking all ingredients except cream cheese and sour cream on low for 4-6 hours, then adding creamy elements at the end.
Nutrition
- Serving Size: 1 bowl (approximatel
- Calories: 335
- Fat: 15
- Carbohydrates: 20
- Fiber: 6
- Protein: 28
Keywords: chicken enchilada soup, creamy soup, spicy soup, easy dinner, comfort food, Mexican soup, rotisserie chicken recipe