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Creamy Chicken Enchilada Soup

This creamy chicken enchilada soup is a hearty and comforting dish that's perfect for chilly nights. Packed with flavor and creamy goodness, it's a must-try for soup lovers.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Soup
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 pound chicken breasts, diced
  • 1 can black beans, drained and rinsed
  • 1 can corn, drained
  • 1 can diced tomatoes
  • 3 cups chicken broth
  • 1 cup cream cheese softened
  • 1 cup cheddar cheese, shredded
  • 1 tablespoon enchilada sauce

Method
 

Preparation
  1. In a large pot, heat olive oil over medium heat.
  2. Add diced onion and cook until softened.
  3. Stir in garlic and cook for another minute.
  4. Add diced chicken breasts and cook until no longer pink.
Cooking
  1. Add black beans, corn, diced tomatoes, and chicken broth to the pot.
  2. Bring to a boil, then reduce heat and simmer for 20 minutes.
  3. Stir in cream cheese and cheddar cheese until melted.
  4. Add enchilada sauce; simmer for another 5 minutes.

Notes

Serve with tortilla chips and garnish with cilantro for added flavor.