Ingredients
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cups chicken broth
- 1 can (15 ounces) tomato sauce
- 1 can (15 ounces) mild red enchilada sauce
- 1 can (14–15 ounces) black beans, drained and rinsed
- 1 can (12 ounces) corn, drained
- 2 cans (4 ounces each) 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 chicken, shredded
- Salt, to taste
- Black pepper, to taste
Instructions
- Heat olive oil in a large soup pot or Dutch oven over medium-high heat. Add chopped onion and sauté for 5–7 minutes, until softened and lightly golden.
- Add chicken broth, tomato sauce, enchilada sauce, black beans, corn, green chilies, red bell pepper, chili powder, garlic powder, cumin, smoked paprika, and oregano. Stir well to combine.
- Bring the soup to a boil, then reduce heat and simmer gently, uncovered, for about 5 minutes.
- Cut cream cheese into small pieces and microwave until very soft. Add to soup and stir until completely melted and incorporated.
- Stir in shredded chicken and cook for another 5–7 minutes until warmed through.
- Season with salt and black pepper to taste. Serve hot.
Notes
- Use hot enchilada sauce or fresh chilies for a spicier version.
- For a dairy-free version, omit cream cheese and add lime juice and extra broth.
- Can be made in a slow cooker – add cream cheese near the end.
- Soup thickens as it cools – adjust broth if reheating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Gluten Free
Nutrition
- Serving Size: 1.5 cups
- Calories: 360
- Sugar: 6g
- Sodium: 980mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 65mg
