Creamy Chicken Enchilada Soup
Wonderfully tangy, cheesy and savory, Creamy Chicken Enchilada Soup, with its creamy tomato base and chicken, corn, black beans and cheese, will have everyone at your table wanting more. A generous dollop of sour cream, extra cheese and tortilla strips added on top makes it a comfort soup sensation. You just might want to double this recipe from the start!
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Ingredients
Soup
- 4 cups low sodium chicken broth
- 1 can (15 ounces) red enchilada sauce
- 2 cups pre-cooked chicken, cut into small pieces
- 1 cup frozen corn, thawed You can substitute 1 (12 ounce) can corn, drained
- 1 can (15 ounces) black beans, drained and rinsed
- 8 oz reduced fat cream cheese Philadelphia brand highly recommended
- ¼ cup reduced fat shredded 4 cheese Mexican blend You will be using more of this for the topping, see below
Toppings
- 1 cup reduced fat sour cream Daisy or Breakstone's preferred
- ½ cup tortilla strips
- ½ cup reduced fat shredded 4 cheese Mexican blend Sargento's recommended
Instructions
- Before starting the soup, soften the cream cheese on your counter to room temperature. Also begin to thaw frozen corn in a separate bowl.
- Pour chicken broth and enchilada sauce into a large pot or Dutch oven. Stir gently until blended. Partially cover and bring to a boil over medium to high heat, stirring occasionally. After it boils, turn heat on burner down to lowest setting. Allow the soup to simmer for about 5 minutes.
- Add the pre-cooked chicken, corn and black beans. Stir occasionally while soup continues to simmer for an additional 12-15 minutes.
- Break up the softened cream cheese bar into small chunks and add to the pot. Next add ¼ cup of the shredded cheese. Raise the heat slightly and stir consistently for the next 5 minutes or until cheeses blend smoothly into the soup.
- Return heat to its lowest setting, stirring occasionally. Maintain this step until about 5 minutes before ready to serve.
- Remove from heat and allow to stand 5 minutes.
- Ladle soup into individual servings. Dollop a generous tablespoon or more of reduced fat sour cream over each portion. Evenly divide the remaining ½ cup shredded cheese and sprinkle over each serving. Then top with tortilla strips.
- Store leftovers in an airtight container, refrigerate and enjoy within 3 days. You can also freeze the soup for 3 months.
- This soup tastes best when it is reheated on the stovetop over low to medium heat. Stir occasionally until soup is heated through.
Notes
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- To save time, I often soften the cream cheese in the microwave for 30 seconds to 1 minute. You definitely want the cream cheese softened and at least at room temperature before adding it to the soup. Otherwise, you'll end up with white flecks in the broth, which doesn't look very appealing.
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- When I'm in an extra spicy mood, I add a pinch of cayenne pepper or a dash of hot sauce.
Tried this recipe?Let us know how it was!