Description
This Creamy Chicken Enchilada Soup recipe combines the convenience of rotisserie chicken with a medley of fresh vegetables, aromatic spices, and a velvety base of cream cheese. In just a few simple steps, and in just about 30-minutes, you can create a flavorful, comforting soup your entire family will love. Plus, it’s perfect for weeknight dinners, or chilly evenings when you crave something hearty and satisfying.
Ingredients
Scale
- 1 1/2 cups shredded chicken
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 stalks celery, roughly chopped
- 1 carrot, roughly chopped
- 1/2 onion, roughly chopped
- 1 jalapeño, roughly chopped
- 1, 10-ounce can Ro-Tel tomatoes with green chiles
- 1, 14.5-ounce can fire roasted tomatoes
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 bay leaves
- 4 cups chicken stock
- 6-ounces cream cheese
- 1 tablespoon fresh lime juice, plus
- 1 cup fresh or frozen corn
- 1, 15-ounce can black beans, rinsed and drained
- 2 tablespoons fresh cilantro, chopped
Instructions
- Heat the oil in a large pot. Add the roughly chopped celery, onions, carrots and jalapeño. Season with salt and pepper.
- Sauté for a few minutes to soften the vegetables.
- Add the chili powder, garlic powder, cumin, and paprika. Toast the spices for a minute, or two to develop even more flavor.
- Add in all of the tomatoes and bay leaves. Stir and allow to cook for a few minutes.
- Pour in the chicken stock. Turn up the heat to almost a boil. Lower the heat and simmer for at least 15 minutes.
- Remove and discard the bay leaves.
- On low heat, add the cream cheese.
- Blend using an immersion blender or stand-up blender until smooth and creamy.
- Add in the corn, black beans, shredded chicken and fresh cilantro. Stir to combine. Simmer on low for about 5 minutes to warm through.
- Add in the fresh lime juice. Taste for salt.
- Ladle the Creamy Chicken Enchilada Soup into bowls. Optionally, serve garnished with fresh sliced jalapeño, sliced avocado, lime wedges, shredded cheese and/or sour cream.
- ENJOY!
Notes
- Use shredded rotisserie chicken for ease. Alternatively, cook your own chicken.
- This Chicken Enchilada Soup is spicy. Leave out the jalapeño to make it more mild in flavor.
- Be sure to remove and discard the bay leaves.
- Add the cream cheese prior to blending to create a creamier soup base.
- If using a stand-up blender, you may have to blend in batches. Be careful when blending as the mixture is HOT!
- If the soup is too thick after blending, add in a touch more chicken stock.
- To thicken the soup, add more cream cheese.
- Optionally, garnish with fresh sliced jalapeño, sour cream, sliced avocado and/or shredded cheese.
- For a complete meal, serve with Mexican rice, a side salad, cheese quesadillas or cornbread.
- See post for additional tips and notes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup, Dinner
- Method: Easy
- Cuisine: American, Mexican-Influenced