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a big bowl of creamy chicken enchilada soup garnished with avocado and jalapeño slices, sour cream and two pieces of cheese quesadilla. The soup has a rich, reddish/brown color.

Creamy Chicken Enchilada Soup


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

  1. Heat the oil in a large pot. Add the roughly chopped celery, onions, carrots and jalapeño. Season with salt and pepper.
  2. Sauté for a few minutes to soften the vegetables.
  3. Add the chili powder, garlic powder, cumin, and paprika. Toast the spices for a minute, or two to develop even more flavor. 
  4. Add in all of the tomatoes and bay leaves. Stir and allow to cook for a few minutes.
  5. Pour in the chicken stock. Turn up the heat to almost a boil. Lower the heat and simmer for at least 15 minutes.
  6. Remove and discard the bay leaves.
  7. On low heat, add the cream cheese.
  8. Blend using an immersion blender or stand-up blender until smooth and creamy.
  9. Add in the corn, black beans, shredded chicken and fresh cilantro. Stir to combine. Simmer on low for about 5 minutes to warm through.
  10. Add in the fresh lime juice. Taste for salt.
  11. 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.
  12. ENJOY!
@charlottefashionplate

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 less than 30-minutes, you can create a flavorful, comforting soup your entire family will love. Plus, this hearty soup is perfect for weeknight dinners, or chilly evenings when you crave something hearty and satisfying. #chickenrecipe #soup #souprecipe #soupseason #comfortfood #chickenenchiladas #foodtiktok #easyrecipe #onepotmeals

♬ Simplicity - Jon Steinmeier

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

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