Easiest Creamy Chicken Enchilada Soup (15-minute recipe)
The fastest soup recipe I’ve got going here on MKL, this Creamy Chicken Enchilada Soup is absolutely delicious to boot. Because we’re using a rotisserie chicken, there’s almost no cooking involved (saved for the onion/garlic), and it’s ready as soon as everything’s in the pot and bubbling hot. A total weeknight chicken dinner winner. Also, there are plenty of chipotle-friendly recipes here, if you’re looking for a way to use the rest of the can up (just freeze them until needed).Â
- Yield: Serves 4
Ingredients
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- 2 tablespoons olive oil
- 1 small onion, chopped
- 1 teaspoon cumin
- 4 large garlic cloves, minced or grated
- 15–ounces corn, drained (canned or frozen is fine)
- 1 chipotle pepper, minced (plus extra adobo sauce from the can, if you want it extra spicy/smoky)
- 1 cup black bean salsa, any heat level you like
- 1 teaspoon chicken stock concentrate
- 4 – 6 ounces cream cheese (as much as you like, honestly)
- 1 rotisserie chicken, pulled/chopped (bones and skin discarded)
- 15–ounces enchilada sauce
- 4 cups chicken stock
- Corn tortilla chips, for toping/serving
- 2 cups shredded Monterey jack cheese, plus more as needed
Serving suggestions: fresh cilantro, limes for squeezing, sour cream, extra black bean salsa
Instructions
- Add the oil to a large pot over medium heat. When it’s hot, add the onion and cumin and saute’ for about 3 to 4 minutes, just until tender. Add the garlic and cook 30 seconds more.
- Add the corn, chipotle (and extra adobo sauce, if you like) black bean salsa, stock concentrate, cream cheese, chicken, enchilada sauce, and chicken stock. Season to taste with salt and pepper, and bring to a simmer. You can add more stock or some water if you like it thinner, or to stretch it further. The soup is done and is ready to serve when it’s bubbling hot.
- To serve, I like to ladle the soup into bowls (which I set on a sheet pan), and top with corn tortilla chips. I shower (generously) with shredded cheese and broil for 1 to 2 minutes on the top rack, just until the cheese is bubbly and the chips are very lightly browned (this makes them extra crunchy).