Creamy Chicken Enchilada Soup — A cozy Tex-Mex hug in a bowl
A rich, comforting soup packed with tender chicken, creamy broth, and classic enchilada flavors.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Ingredients
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
1 pound cooked shredded chicken
1 (10 oz) can green enchilada sauce
1 (4 oz) can diced green chiles
4 cups chicken broth
1 cup canned corn, drained
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1 (8 oz) block cream cheese, softened
1 cup shredded Monterey Jack cheese
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
Tortilla strips (for serving)
Instructions
1. Heat olive oil in a large pot over medium heat and sauté the onion until softened.
2. Stir in garlic and cook until fragrant.
3. Add shredded chicken, enchilada sauce, green chiles, chicken broth, corn, and spices. Bring to a simmer.
4. Cube the cream cheese and stir it in, allowing it to melt completely into the soup.
5. Add shredded Monterey Jack cheese and stir until smooth and creamy.
6. Season with salt and pepper to taste.
7. Serve hot topped with cilantro and tortilla strips.
Notes
For extra heat, add diced jalapeños or a dash of hot sauce.
This soup thickens as it cools—add more broth if you prefer a thinner consistency.