A creamy, savory soup inspired by classic chicken enchiladas. Packed with shredded chicken, black beans, corn, and Tex-Mex spices, it’s a hearty, one-pot meal perfect for cozy dinners.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
Ingredients
2 cups shredded cooked chicken
4 cups chicken broth
1 ½ cups red enchilada sauce
1 (4 oz) can diced green chiles
1 (15 oz) can black beans, rinsed and drained
1 cup corn kernels (frozen or canned)
1 (8 oz) block cream cheese, softened
1 tsp chili powder
½ tsp ground cumin
½ tsp garlic powder
Salt and pepper to taste
Optional toppings: shredded cheese, avocado, cilantro, tortilla strips
Instructions
-
In a large pot, heat chicken broth and enchilada sauce over medium.
-
Add cream cheese in chunks and stir until fully melted and smooth.
-
Stir in chicken, black beans, corn, and green chiles.
-
Season with chili powder, cumin, garlic powder, salt, and pepper.
-
Simmer on low for 15–20 minutes, stirring occasionally.
-
Adjust thickness with more broth if needed.
-
Serve hot with your favorite toppings.