Chicken Enchilada Soup

This one-pot Chicken Enchilada Soup is packed with protein, veggies, and zesty flavors. Ready in just 30 minutes, enjoy this hearty meal any night of the week!

Course Soup

Cuisine American, Mexican

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 571kcal

Author John Kanell

Ingredients

1 tablespoon olive oil
1 yellow onion diced
4 garlic cloves minced
1 pound boneless skinless chicken breasts, (450g)
2 cups chicken stock (480mL)
1 (19-ounce/538g) can red enchilada sauce
1 (15.25-ounce/432g) can whole-kernel corn rinsed and drained
1 (15-ounce-425g) can black beans rinsed and drained
1 (10-ounce/283g) can diced tomatoes with green chiles
2 teaspoons chili powder
1½ teaspoons ground cumin
Salt to taste
4 ounces cream cheese cubed and softened, (113g)

Toppings:

Tortilla strips
Sliced avocado
Chopped cilantro
Shredded Mexican cheese

Instructions

In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and cook, stirring often, until softened, about 6 minutes.
Add the chicken breasts, chicken stock, enchilada sauce, corn, black beans, canned tomatoes, chili powder, cumin, and salt. Bring to a boil over medium-high heat. Reduce the heat to medium-low, and cook, covered, until the chicken is cooked through and a meat thermometer inserted in the center registers 165°F, 20 to 25 minutes.
Remove the chicken from the pot and place on a cutting board. Shred using two forks. Add the shredded chicken back into the soup along with the cream cheese. Stir until the cream cheese is melted and fully incorporated, 1 to 2 minutes. Taste and add more salt if needed. Serve immediately with your favorite toppings.

Notes

Soften the cream cheese. The cream cheese melts easiest if it is softened before adding it to the soup pot. Quickly soften it by placing cubed cream cheese in a microwave-safe dish and heat on low for 10-15 seconds.
Batch cook. This is a great easy recipe to prepare ahead for busier weeks because it freezes well! Make a batch (or double it!) to eat throughout the week and freeze some to enjoy a quick meal later.
Optional variations. Mix up the protein by subbing the chicken 1:1 with shredded turkey or ground beef. Or make it vegetarian by omitting the meat and swapping the chicken broth for vegetable broth. Additionally, you can swap the black beans for pinto beans or use a mix of both.

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