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Chicken Enchilada Soup

This simple and creamy Chicken Enchilada Soup, ready in under 30 minutes, is a Tex-Mex delight. Loaded with tender chicken, beans, corn, cheese, and spices, this thick and cheesy soup is the best weeknight dinner for filling and satisfying your appetite.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 6
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2.5 cups cooked, shredded chicken
  • 1 can black beans 15oz can, drained
  • 1 cup frozen corn
  • 1 can Rotel 10oz can, undrained
  • 1 can enchilada sauce 10oz can
  • 2 cups chicken broth
  • 1 package Mexican Velveeta 8oz package, cut into cubes
  • 0.5 package cream cheese 8oz package, cut into cubes

Method
 

Preparation Steps
  1. In a Dutch oven or large saucepan, stir together the chicken, black beans, corn, Rotel, enchilada sauce and chicken broth until combined.
  2. Heat over medium heat until bubbling, stirring frequently, about 5 minutes.
  3. Once boiling, continue cooking for 10 minutes or until everything is heated through. Stir occasionally.
  4. Reduce the heat to low and stir in the Velveeta and cream cheese.
  5. Continue to stir and simmer until both cheeses are melted and the soup is thick and creamy, about 5 minutes.
  6. Serve hot with your choice of toppings.

Notes

Serve hot with tortilla strips, shredded cheese, sour cream, chopped avocado, lime wedges, and chopped cilantro.