Go Back
–+ servings
u9124544528 clickworthy 8k resolution no blur. A decadent clo 3e8e2607 f728 4d1d ba8c 4ca511d4ecf4 0

A rich, cheesy, one-pot soup that tastes just like chicken enchiladas. Packed with black beans, corn, and shredded chicken in a bold red enchilada broth.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, Soup
Cuisine Mexican-American
Servings 6
Calories 380 kcal

Ingredients
  

  • 1 tbsp Olive oil
  • 1 medium Onion, diced
  • 2 cloves Garlic, minced
  • 2 cups Cooked chicken, shredded
  • 2 cups Chicken broth
  • 10 oz Red enchilada sauce
  • 15 oz Black beans, rinsed
  • 1 cup Frozen corn
  • 14 oz Diced tomatoes (canned)
  • 1 tsp Cumin
  • 8 oz Cream cheese, softened
  • 0.25 cup Masa harina (optional thickener)

Instructions
 

  • Sauté onion and garlic in olive oil until soft.
  • Add broth, enchilada sauce, tomatoes, cumin, beans, corn, and chicken.
  • Bring to a boil, then reduce to a simmer.
  • Whisk masa harina with water and stir in to thicken (simmer 10 mins).
  • Remove from heat. Whisk in softened cream cheese until melted.
  • Serve hot with tortilla chips and avocado.

Nutrition

Calories: 380kcalCarbohydrates: 25gProtein: 28gFat: 18g
Keyword chicken tortilla soup, creamy chicken soup, easy dinner, enchilada soup
Tried this recipe?Let us know how it was!