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Creamy Chicken Enchilada Soup

Creamy chicken enchilada soup simmers chicken breasts with black beans, corn, and red enchilada sauce, then finishes with softened cream cheese and fresh lime juice. The result is a creamy, hearty soup with tender shredded chicken and a gentle Tex-Mex flavor.
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Prep Time 15 minutes
Cook Time 29 minutes
resting 5 minutes
Total Time 49 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 370
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 yellow onion medium, diced
  • 1 red bell pepper medium, diced
  • 3 cloves garlic minced
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 0.5 tsp dried oregano
  • 4 cups chicken broth low-sodium
  • 1 can (10 oz) red enchilada sauce
  • 1 can (14.5 oz) tomatoes fire-roasted, diced, undrained
  • 1 lb chicken breasts boneless, skinless
  • 1 can (15 oz) black beans drained and rinsed
  • 1 can (15 oz) corn drained
  • 1 tsp kosher salt
  • 0.25 tsp black pepper
  • 4 oz cream cheese softened and cut into cubes
  • 1 tbsp fresh lime juice

Method
 

  1. Heat the olive oil in a 6-quart pot over medium heat, then add the onion and bell pepper and cook for 5 to 6 minutes, stirring occasionally, until softened.
  2. Stir in the garlic, chili powder, cumin, and oregano and cook for 30 seconds, until fragrant.
  3. Add the chicken broth, enchilada sauce, tomatoes, chicken breasts, black beans, corn, salt, and pepper; bring to a gentle simmer.
  4. Simmer uncovered for 18 to 22 minutes, turning the chicken once, until the thickest part of each breast reaches 165°F.
  5. Transfer the chicken to a cutting board and let it rest for 5 minutes, then shred it with two forks.
  6. Whisk the cream cheese in a medium bowl with about 1 cup of hot broth from the pot until smooth, then stir the mixture back into the soup.
  7. Return the shredded chicken to the pot and warm over low heat for 2 to 3 minutes, stirring, until the soup is creamy and hot; do not let it boil.
  8. Stir in the lime juice and serve.

Notes

For a smooth finish, whisk the cream cheese with hot broth until no lumps remain before adding it back to the pot. Refrigerate leftovers for 3 to 4 days; freezing is possible, though the cream cheese may change texture when thawed. For a dairy-free variation, use dairy-free cream cheese.