Creamy Chicken Enchilada Soup
Creamy Chicken Enchilada Soup is a hearty and delicious soup that's quick and easy to make. With shredded chicken, black beans, Velveeta, cream cheese, and customizable spices, this soup is perfect for cool nights and impressive enough for dinner guests. Use rotisserie chicken for the easiest prep, making this soup a 30 minute meal made on the stovetop.
Equipment
- Large stockpot
Ingredients
- 2½ cups shredded chicken cooked
- 15 ounces black beans drained
- ½ medium onion diced
- 3 cloves garlic pressed
- 1 cup corn kernels frozen is fine, no need to thaw
- 10 ounces Rotel undrained
- 10 ounces enchilada sauce
- 2 cups chicken broth
- 8 ounces Mexican-style Velveeta cut into cubes
- 4 ounces cream cheese cut into cubes
Optional toppings
- Tortilla strips
- Mexican blend cheese
- Sour cream
- Avocado sliced or chopped
- Lime wedges
- fresh cilantro chopped
Instructions
- In a large stockpot, stir together the shredded chicken, black beans, onion, garlic, corn, Rotel, enchilada sauce, and chicken broth until combined.
- Heat over medium heat until bubbling, stirring frequently, about 5 minutes.
- Once boiling, continue cooking for 10 minutes or until everything is heated through. Be sure to stir occasionally so that nothing sticks to the bottom of the pan.
- Reduce the heat to low and stir in the cubed Velveeta and cream cheese.
- Continue to stir and simmer until both cheeses are melted and the soup is thick and creamy, about 5 minutes.
- Serve hot with your choice of toppings.
Nutrition
Calories: 391kcal | Carbohydrates: 32g | Protein: 32g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 80mg | Sodium: 1464mg | Potassium: 680mg | Fiber: 8g | Sugar: 10g | Vitamin A: 1037IU | Vitamin C: 6mg | Calcium: 280mg | Iron: 3mg
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