Description
This rotisserie chicken enchilada soup is bold, hearty, and full of flavor. It’s everything you love about enchiladas in a cozy bowl of soup.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 6 cloves garlic, grated or minced
- 1 bell pepper, chopped
- 1 ½ teaspoons chili powder
- 1 ½ teaspoons cumin
- 1 teaspoon oregano
- 1 teaspoon paprika
- 8 cups low-sodium chicken broth (2 32-ounce cartons)
- 14.5 ounce can of diced tomatoes
- 4 cups cooked and pulled rotisserie chicken (about 1 whole chicken)
- 15 ounce can of corn, rinsed and drained
- 15 ounce can of black beans, rinsed and drained
- 4 ounces of diced green chiles, drained
- 4 ounces cream cheese
Instructions
1. Heat a 5-qt Dutch oven pot over medium-high heat. Add the oil and sauté the chopped onion for about 3 minutes, until soft.
2. Add the garlic and bell pepper, and cook for another 3 minutes. While these cook, measure out the seasonings in a small dish.
3. Add the seasonings to the veggies, stir, and sauté for another 2 minutes, until the spices are fragrant and the veggies are tender.
4. Add the broth, diced tomatoes, pulled rotisserie chicken meat, corn, black beans, and green chilies to the pot. Stir to mix and bring it to a boil.
5. Reduce the heat to low, cover the pot, and simmer the enchilada soup for 25 minutes, stirring occasionally as needed.
6. Open the lid, add the cream cheese, and stir until it has dissolved into the soup.
7. Ladle into bowls and enjoy as is, or topped with your favorite toppings such as shredded cheese, sliced avocados, and sour cream.
Notes
Store cooled leftovers in the refrigerator for up to 4 days.
Freeze in an airtight container for up to 3 months.
Toppings like crushed tortilla chips, fresh cilantro, or lime wedges add extra flavor and texture.
To make it spicier, add diced jalapeños or hot sauce to taste.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 417
- Sugar: 8g
- Sodium: 938mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0.04g
- Carbohydrates: 40g
- Fiber: 9g
- Protein: 43g
- Cholesterol: 93mg