A rich, Tex-Mex-inspired soup featuring shredded chicken, creamy broth, bold enchilada flavor, and hearty add-ins like beans and corn. Perfect for chilly nights and family dinners.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
2 cups shredded cooked chicken
4 cups chicken broth
1 ½ cups red enchilada sauce
1 (4 oz) can diced green chiles
1 (15 oz) can black beans, drained and rinsed
1 cup corn kernels (frozen or canned)
1 (8 oz) block cream cheese, softened
1 tsp chili powder
½ tsp ground cumin
½ tsp garlic powder
Salt and pepper to taste
Optional toppings: shredded cheese, avocado, cilantro, tortilla strips
Instructions
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In a large pot, heat chicken broth and enchilada sauce over medium heat.
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Add cream cheese in small pieces. Stir constantly until fully melted and smooth.
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Stir in chicken, black beans, corn, and green chiles.
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Season with chili powder, cumin, garlic powder, salt, and pepper.
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Reduce heat and simmer for 15–20 minutes.
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Adjust consistency with extra broth or simmer longer to thicken.
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Serve hot with desired toppings.