Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cups chicken broth
- 1 (15-ounce) can tomato sauce
- 1 (15-ounce) can red enchilada sauce (mild)
- 1 (14-ounce) can black beans, drained and rinsed
- 1 (12-ounce) can corn, drained
- 2 (4-ounce) cans mild green chilies
- 1 medium red bell pepper, chopped
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 4 ounces cream cheese, softened
- 2 cups cooked or rotisserie chicken, shredded
- Salt and pepper to taste
- Optional toppings: shredded Mexican-style cheese, avocado, cilantro, lime wedges, tortilla strips
Instructions
- Heat olive oil in a large soup pot over medium-high heat. Add chopped onion and sauté until soft and lightly golden.
- Add chicken broth, tomato sauce, enchilada sauce, black beans, corn, green chilies, red bell pepper, and all seasonings. Stir to combine.
- Bring the mixture to a boil, then reduce heat and simmer for about 5 minutes.
- Add softened cream cheese to the pot and stir until fully melted and the soup becomes creamy.
- Stir in shredded chicken and cook for another 5–7 minutes, until heated through.
- Season with salt and pepper to taste. Serve hot with desired toppings.
Notes
- Use rotisserie chicken for quick prep or cook raw chicken in the pot before starting the soup.
- Replace cream cheese with heavy cream and lime juice if needed.
- Adjust spice level with hot enchilada sauce or jalapeños.
- Stir well after reheating to restore creamy texture.
- Freeze for up to 3 months, knowing texture may change slightly.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Halal
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 410
- Sugar: 6g
- Sodium: 980mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 75mg
