Name: Chicken Enchilada Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Tex-Mex
Ingredients: 2 tablespoons olive oil; 1 medium onion, diced; 3 cloves garlic, minced; 1 tablespoon butter; 3 tablespoons flour; 3 cups chicken broth; 1 1/2 cups cooked and shredded chicken; 1 (15 oz) can black beans, drained and rinsed; 1 (15 oz) can corn, drained; 1 (10 oz) can red enchilada sauce; 1 (4 oz) can diced green chilies; 1 teaspoon chili powder; 1/2 teaspoon cumin; 1/2 teaspoon paprika; 1/4 teaspoon cayenne pepper (optional); Salt and pepper to taste; 4 oz cream cheese, softened and cubed; 1 cup shredded cheddar cheese; 1/2 cup half and half (or heavy cream)

Description

A hearty and comforting Chicken Enchilada Soup that combines tender shredded chicken, black beans, corn, and cheese in a rich, slightly spicy Tex-Mex broth—perfect for a quick, cozy weeknight dinner.

Ingredients

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

1 tablespoon butter

3 tablespoons flour

3 cups chicken broth

1 1/2 cups cooked and shredded chicken

1 (15 oz) can black beans, drained and rinsed

1 (15 oz) can corn, drained

1 (10 oz) can red enchilada sauce

1 (4 oz) can diced green chilies

1 teaspoon chili powder

1/2 teaspoon cumin

1/2 teaspoon paprika

1/4 teaspoon cayenne pepper (optional)

Salt and pepper to taste

4 oz cream cheese, softened and cubed

1 cup shredded cheddar cheese

1/2 cup half and half (or heavy cream)

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Instructions

Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 3-4 minutes until softened.
Add minced garlic and cook for another 30 seconds until fragrant.
Add butter and let it melt. Sprinkle in the flour and stir constantly for about 1 minute to form a roux.
Gradually whisk in chicken broth, smoothing out any lumps.
Stir in shredded chicken, black beans, corn, enchilada sauce, green chilies, chili powder, cumin, paprika, cayenne pepper (if using), salt, and pepper.
Bring to a simmer and cook for 10 minutes to allow flavors to blend.
Reduce heat to low. Stir in cream cheese and shredded cheddar until melted and smooth.
Add half and half, stir well, and simmer gently for another 5 minutes. Do not boil.
Taste and adjust seasonings as needed. Serve hot with optional toppings like tortilla strips, avocado, or sour cream.

Notes

Use rotisserie chicken to save time and add flavor.

For a spicier version, increase cayenne or add jalapeños.

Swap flour for cornstarch to make it gluten-free.

Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.

Reheat gently and add a splash of broth or milk if it thickens too much.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: Tex-Mex

Nutrition

Serving Size: 1 bowl (approx. 1.5 cups)
Calories: 390
Sugar: 4g
Sodium: 840mg
Fat: 23g
Saturated Fat: 10g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 5g
Protein: 22g
Cholesterol: 75mg