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Creamy Chicken Enchilada Soup – A Hearty One-Pot Favorite

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A rich and creamy chicken enchilada soup packed with Tex-Mex flavor, tender chicken, and cheesy goodness. One pot, 30 minutes, total comfort.

Ingredients

Scale

  • 2–3 cups shredded cooked chicken

  • 1 tbsp olive oil

  • 1 small onion, diced

  • 2 garlic cloves, minced

  • 1 tsp cumin

  • 1 tsp chili powder or smoked paprika

  • ½ tsp garlic powder

  • ½ tsp onion powder

  • ½ tsp salt

  • 3 cups chicken broth

  • 1 (15 oz) can enchilada sauce (red or green)

  • 1 (10 oz) can diced tomatoes with green chilies

  • 4 oz cream cheese (cubed) or ½ cup heavy cream

  • 1 (15 oz) can black beans, rinsed (optional)

  • 1 cup corn (optional)

  • 1 cup shredded cheddar or Mexican blend cheese

  • Optional: lime juice, cilantro, tortilla chips for topping

Instructions

  • Sauté onion and garlic in olive oil. Add spices and toast for 1 minute.

  • Stir in enchilada sauce, tomatoes, and broth. Bring to a simmer.

  • Add shredded chicken and cream cheese. Simmer until melted.

  • Stir in beans, corn, and shredded cheese. Simmer 5 more minutes.

  • Adjust seasoning. Serve hot with toppings of choice.

Notes

For freezer-friendly version, omit dairy until reheating. Add lime juice at the end for brightness.

Find it online: https://nosweatrecipes.com/creamy-chicken-enchilada-soup-a-hearty-one-pot-favorite/