Ingredients
1 tablespoon olive oil
1 medium onion, chopped
3 cups chicken broth
1 (15 oz) can tomato sauce
1 (15 oz) can red enchilada sauce (mild recommended)
1 (14 oz) can black beans, drained & rinsed
1 (12 oz) can corn, drained
2 (4 oz) cans mild green chilies
1 medium red bell pepper, chopped
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
4 ounces cream cheese, softened
2 cups cooked or rotisserie chicken, shredded
Salt & pepper to taste
Optional toppings: shredded Mexican cheese blend, avocado, cilantro, lime wedges, tortilla strips
Instructions
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Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until softened, about 3-5 minutes.
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Stir in chicken broth, tomato sauce, enchilada sauce, black beans, corn, green chilies, and chopped red bell pepper.
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Add chili powder, garlic powder, cumin, smoked paprika, and oregano. Stir well to combine.
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Bring the soup to a simmer, then reduce heat to low and cook for 15 minutes to meld flavors.
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Add softened cream cheese and shredded chicken to the pot. Stir until cream cheese melts and incorporates fully.
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Season with salt and pepper to taste.
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Serve hot with optional toppings such as shredded cheese, avocado, cilantro, lime wedges, and tortilla strips.
Notes
For a spicier version, use medium or hot enchilada sauce and add diced jalapeños.
Substitute cream cheese with sour cream or Greek yogurt for a tangier flavor.
Ground beef or turkey can replace chicken for variation.
Add cooked rice or quinoa for a heartier soup.
Make it vegetarian by omitting chicken and using vegetable broth.
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup, Main Course
- Method: Stovetop, Simmering
- Cuisine: Mexican, Tex-Mex
- Diet: Gluten Free
