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Creamy Chicken Enchilada Soup

Creamy chicken enchilada soup simmers chicken breasts in red enchilada sauce, broth, tomatoes with green chiles, black beans, and corn. Cream cheese melts into a smooth, hearty broth, and the chicken is shredded right before serving.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp vegetable oil
  • 1 yellow onion medium, diced
  • 1 red bell pepper medium, diced
  • 1 tsp kosher salt
  • 3 cloves garlic minced
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 6 cups chicken broth
  • 1 can (10 oz) red enchilada sauce
  • 1 can (10 oz) diced tomatoes with green chiles
  • 1.5 lb chicken breasts boneless, skinless
  • 1 can (15 oz) black beans drained and rinsed
  • 1.5 cups frozen corn
  • 4 oz cream cheese softened and cut into cubes

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the vegetable oil in a 6-quart Dutch oven over medium heat.
  2. Add the onion, bell pepper, and salt and cook for 5–6 minutes, stirring occasionally, until softened.
  3. Stir in the garlic, chili powder, and cumin and cook for 30 seconds, until fragrant.
  4. Add the chicken broth, enchilada sauce, tomatoes with green chiles, and chicken breasts, then bring to a boil over medium-high heat.
  5. Reduce the heat to maintain a gentle simmer, cover, and cook for 15–20 minutes, until the thickest part of each breast reaches 165°F.
  6. Transfer the chicken to a plate.
  7. Shred the chicken with two forks.
  8. Stir the black beans and corn into the soup.
  9. Simmer uncovered for 5 minutes.
  10. Reduce the heat to low and stir in the cream cheese until melted and smooth.
  11. Return the shredded chicken to the pot and heat for 1–2 minutes.

Notes

For tender chicken, remove it as soon as the thickest part reaches 165°F. Refrigerate leftovers for up to 4 days; freeze for up to 2 months, though the creamy broth may change texture slightly. For a dairy-free version, use dairy-free cream cheese.