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Creamy Chicken Enchilada Soup | Cozy, bold & perfect for fall

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A rich, cheesy, Tex-Mex inspired soup with tender chicken, bold enchilada flavors, beans, and corn—finished with cream cheese and cheddar for a cozy one-pot meal.

Ingredients

Scale

  • 1 tbsp olive oil

  • 1 small onion, diced

  • 3 garlic cloves, minced

  • 2 tsp chili powder

  • 1 tsp cumin

  • 1/2 tsp paprika

  • 1 (10 oz) can red enchilada sauce

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

  • 4 cups chicken broth

  • 2–3 cups cooked shredded chicken

  • 1 (15 oz) can black beans, rinsed and drained

  • 1 cup corn

  • 4 oz cream cheese, cubed

  • 1 1/2 cups shredded cheddar or Mexican blend cheese

  • Salt and pepper, to taste

Instructions

  • Heat oil in a large pot. Sauté onion 5 minutes. Add garlic and cook 30 seconds.

  • Stir in chili powder, cumin, and paprika. Cook 1 minute.

  • Add enchilada sauce, tomatoes, broth, chicken, beans, and corn. Simmer 15 minutes.

  • Reduce heat. Stir in cream cheese and shredded cheese until melted and smooth.

  • Taste, adjust seasoning, and serve with toppings.

Notes

  • Freeze without dairy for best results.

  • Use green enchilada sauce for variation.

  • Add cooked rice or pasta for extra bulk

Find it online: https://dryrecipes.com/creamy-chicken-enchilada-soup-cozy-bold-perfect-for-fall/