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Chicken Enchilada Soup with Cream Cheese

Chicken enchilada soup with cream cheese simmers in a Dutch oven with shredded chicken, black beans, corn, and red enchilada sauce. A smooth cream cheese finish makes this hearty soup rich and creamy without boiling it at the end.
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Prep Time 15 minutes
Cook Time 32 minutes
Total Time 47 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb boneless, skinless chicken breasts
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tbsp olive oil
  • 1 yellow onion medium, diced
  • 2 cloves garlic minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 4 cups low-sodium chicken broth
  • 1 can (10 oz) red enchilada sauce
  • 1 can (10 oz) diced tomatoes with green chiles undrained
  • 1 can (15 oz) black beans drained and rinsed
  • 1 cup frozen corn
  • 1 block (8 oz) cream cheese softened and cut into cubes

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Season the chicken breasts all over with the salt and black pepper.
  2. Heat the olive oil in a 6-quart Dutch oven over medium-high heat; brown the chicken for 3 minutes per side, then transfer it to a plate.
  3. Add the onion to the pot and cook over medium heat for 4–5 minutes, until softened; stir in the garlic, cumin, and chili powder and cook for 30 seconds.
  4. Add the broth, enchilada sauce, tomatoes with their juices, black beans, and corn, then return the chicken to the pot and bring the soup to a boil.
  5. Reduce the heat to maintain a gentle simmer, cover, and cook for 15–20 minutes, until the chicken reaches 165°F at its thickest point.
  6. Transfer the chicken to a plate and shred it with two forks.
  7. Remove the pot from the heat and whisk the cream cheese with 1 cup of hot broth in a heatproof bowl until smooth.
  8. Stir the cream cheese mixture into the soup until smooth.
  9. Return the shredded chicken to the pot and heat over low for 2–3 minutes, without boiling.

Notes

For the smoothest soup, whisk the cream cheese with hot broth before adding it to the pot, and do not let the soup boil afterward. Refrigerate leftovers for 3–4 days. Freezing is possible, but freeze before adding the cream cheese for the best texture; stir in the cream cheese after reheating. For a dairy-free version, use dairy-free cream cheese.