Easy Creamy Chicken Enchilada Soup
Looking for a quick and easy soup recipe made with leftover chicken? Try this Creamy and Cheesy Chicken Enchilada Soup that's packed with flavor and a creamy rich texture. Use up leftover chicken, or a rotisserie chicken, to create this cheesy enchilada soup with cream cheese and Velveeta cheese, along with hearty ingredients like black beans and corn.
Ingredients
- 2½ cups cooked shredded chicken
- 2 cups chicken broth
- 1 can (15 oz) black beans drained & rinsed
- 1 can (10 oz) mild rotel do not drain
- 1 can (10 oz) enchilada sauce
- 1 cup frozen corn
- 8 ounces Mexican Velveeta (cut into cubes)
- 4 ounces cream cheese (cut into cubes)
Instructions
- In a large saucepan or soup pot, over medium heat, add the chicken, chicken broth, black beans, rotel, enchilada sauce, and frozen corn. Stir together and heat until boiling.2½ cups cooked shredded chicken, 2 cups chicken broth, 1 can (15 oz) black beans, 1 can (10 oz) mild rotel, 1 can (10 oz) enchilada sauce, 1 cup frozen corn
- Once boiling, reduce the heat to low and let it cook for 10 minutes. Stir occasionally to make sure that noting is burning to the bottom of the pot.
- Add in the cubes of Velveeta cheese and cream cheese. Stir and let it cook for about 5 minutes or until it's melted and creamy smooth.8 ounces Mexican Velveeta, 4 ounces cream cheese
- Serve with your favorite toppings like sour cream, shredded cheese, avocado slices, tortilla strips or chips, lime wedges, and chopped cilantro.
Notes
Rotel : Use mild, medium, or hot & spicy. If you want no spice at all then use a can of petite diced tomatoes instead.
Velveeta Cheese : I have had trouble lately finding the Mexican Velveeta. Use regular Velveeta or the Queso Blanco Velveeta if you can't find the Mexican version. If using regular Velveeta consider adding a can of diced green chiles (4 ounces) in with the other ingredients if wanted.
Chicken : Use leftover chicken, rotisserie chicken, or use canned chicken (it's actually better than you think and makes prep so easy).
Enchilada Sauce : Use red or green sauce for this soup. The photos are shown using red enchilada sauce.
Cream Cheese : 4 ounces is equal to half of an 8 ounce bar of cream cheese. It's best to use the bar of cream cheese that comes wrapped in foil. I don't recommend using the tub of softened/spreadable cream cheese.
Nutrition
Calories: 400kcal | Carbohydrates: 35g | Protein: 32g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 80mg | Sodium: 1410mg | Potassium: 724mg | Fiber: 8g | Sugar: 9g | Vitamin A: 1026IU | Vitamin C: 7mg | Calcium: 280mg | Iron: 3mg
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