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This creamy Chicken Enchilada Soup is so flavorful and simple to prepare, especially if you use leftover chicken or purchase a rotisserie chicken! Loaded with flavor, this creamy soup is quick and easy to prepare and sure to be a dinner time hit.

Chicken Enchilada Soup

If you want an easy, creamy and delicious soup, look no further than this Chicken Enchilada Soup! This one-pot meal is easy to cook up using leftover rotisserie chicken and is sure to become a new family favorite.

Course Main Dish
Keyword black beans, chicken soup, cream cheese, creamy soup, creamy soup recipe, easy dinner recipes, enchilada, enchilada soup, leftover chicken recipe, one pot meal, rotisserie chicken, soup recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6
Calories 147 kcal

Ingredients

  • 3 cups shredded rotisserie chicken or other pre-cooked leftover chicken
  • 1 medium onion diced
  • 1 medium green pepper diced
  • 1 tablespoon olive oil
  • 3 cups chicken broth
  • 1 can (15.5oz) 15.5 oz black beans, drained and rinsed
  • 1 can (15.25oz) 15.25 oz Southwest Corn with Poblano & Red Peppers , drained*
  • 1 can (10 oz) Rotel diced tomatoes and green chilies, undrained
  • 1 can (10 oz) enchilada sauce
  • 2 cloves minced garlic or 1 teaspoon garlic powder
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon paprika
  • 1/2 teaspoon cumin
  • salt and pepper to taste
  • 1 brick (8oz) cream cheese, cubed
  • optional toppings: shredded cheese, sour cream, chopped green onion, black olives, tortilla strips, tortilla chips, jalapeno

Instructions

  1. In a large stock pot or dutch oven, heat olive oil over medium high heat. Cook onion and green pepper until softened, approximately 5 minutes.

  2. Add in chicken broth, chicken, black beans, corn, Rotel, enchilada sauce, garlic, chili powder, paprika, cumin and salt and pepper. Reduce heat and simmer for 20 to 30 minutes, stirring occasionally.

  3. Stir in cubed cream cheese, until completely melted.
  4. Serve with your favorite toppings such as shredded cheese, sour cream and green onion.

  5. Store leftovers in an airtight container for up to 3-4 days.

Recipe Notes

Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.

*Can substitute a can of plain corn or a 12 oz package of frozen corn.

Frozen shredded chicken can be used. Follow the instructions as stated and add it in with the rest of the ingredients, no need to defrost chicken first.

This soup is not overly spicy. If you like more spice, you can up the spice in a variety of ways including:

Use Hot Rotel instead of Original Rotel
Increase amount of chili powder
Add a can of diced jalapeno or green chilies
Use hot enchilada sauce instead of mild

Nutrition Facts
Chicken Enchilada Soup
Amount per Serving
Calories
147
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
0.03
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
65
mg
22
%
Sodium
 
688
mg
30
%
Potassium
 
310
mg
9
%
Carbohydrates
 
4
g
1
%
Fiber
 
1
g
4
%
Sugar
 
2
g
2
%
Protein
 
22
g
44
%
Vitamin A
 
266
IU
5
%
Vitamin C
 
19
mg
23
%
Calcium
 
26
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.