Chicken Enchilada Soup

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Warm, zesty, and loaded with flavor, this easy Chicken Enchilada Soup recipe is perfect for cozy nights. Top with cheese, tortilla strips, and avocado for the ultimate comfort meal.

Prep Time10

Cook Time25

Total Time35

Course: Dinner, Soup

Cuisine: Mexican, Tex-Mex

Keyword: Chicken Enchilada Soup

Servings:

Calories: 273kcal

Author: Kelly Anthony

Ingredients

3 tablespoons avocado or canola oil
1 white onion diced
3 jalapeño peppers, seeded and diced
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 tablespoon chili powder
2 teaspoons Kosher salt
1 teaspoon ground cumin
½ teaspoon dried oregano
4 cups unsalted chicken broth
2 tablespoons tomato paste
1 (15-ounce) can diced fire-roasted tomatoes
1 (15-ounce) can corn, drained
1 (15-ounce) can black beans, drained and rinsed
2 cups shredded cooked chicken
1 (8-ounce) block cream cheese, warmed to room temperature
½ cup each freshly grated Monterey Jack and mild cheddar cheese

Instructions

Add the oil to a large pot over medium heat and allow to come to temperature. Add the onion and jalapeño and sauté until softened, about 4-5 minutes. Add the garlic and stir.
Add the flour, chili powder, salt, cumin, and oregano and stir to coat the vegetables. Begin adding in the chicken broth in ½ cup increments, stirring until smooth after each addition.
Add the tomato paste, canned tomatoes (with juices), corn, beans, and chicken. Reduce the heat to maintain a simmer, and cook for about 10-15 minutes, stirring occasionally.
Reduce the heat to low. Cut the cream cheese into 6-8 pieces and distribute evenly across the top of the soup. Stir until melted and smooth. Next, add the Monterey Jack and cheddar and stir until melted and well combined.
Remove from the heat and allow to cool slightly. Garnish as desired (sour cream, avocado, tortilla strips), serve, and enjoy.

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