Creamy Chicken Enchilada Soup
Warm, cheesy, and smoky, this Creamy Chicken Enchilada Soup is a hearty Tex-Mex comfort food that’s quick and easy to make.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Tex-Mex
- Diet: Dairy-Free (if substitutions made)
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes with green chilies
- 4 cups chicken broth
- 1 cup Greek yogurt
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
- Combine the base ingredients: In a large pot, combine the shredded chicken, drained and rinsed black beans, drained corn, diced tomatoes with green chilies, and chicken broth.
- Bring to a simmer: Place the pot over medium heat and bring the mixture to a gentle simmer.
- Stir in the creamy and spicy elements: Reduce heat slightly and stir in the Greek yogurt, shredded cheese, chili powder, cumin, and salt and pepper to taste.
- Finish cooking: Cook for an additional 5–10 minutes until everything is heated through and the cheese is fully melted, stirring occasionally.
- Serve hot: Ladle the soup into bowls and garnish with chopped cilantro.
Notes
Use warm or room-temperature Greek yogurt to prevent curdling. Taste and adjust seasoning at the end, as canned ingredients vary in saltiness.
Find it online: https://www.mealbreeze.com/creamy-chicken-enchilada-soup/