Easy Chicken Enchilada Soup Recipe
This easy Chicken Enchilada Soup is a creamy, flavorful, and satisfying Tex-Mex delight. Ready in under 30 minutes, it's perfect for a quick weeknight meal, loaded with tender chicken, beans, corn, cheese, and warming spices.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2.5 cups cooked, shredded chicken
- 1 can black beans (15oz can, drained)
- 1 cup frozen corn
- 1 can Rotel (10oz can, undrained)
- 1 can enchilada sauce (10oz can)
- 2 cups chicken broth
- 1 package Mexican velveeta (8oz package, cut into cubes)
- 0.5 package cream cheese (8oz package, cut into cubes)
Instructions
Preparation Steps
- In a Dutch oven or large saucepan, stir together the chicken, black beans, 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. Stir occasionally.
- Reduce the heat to low and stir in the Velveeta and cream cheese.
- Continue to stir and simmer until both cheese are melted and the soup is thick and creamy, about 5 minutes.
- Serve hot with your choice of toppings.
Notes
Serve hot with your favorite toppings like tortilla strips, shredded cheese, sour cream, chopped avocado, and lime wedges. For a fresh herb garnish, add chopped cilantro.