Chicken Enchilada Soup

Looking for a new soup to add to your repertoire? This Chicken Enchilada Soup has become my husband’s all time favorite home-made soup! It comes together quickly and it’s a cinch to make. You probably have most of the ingredients already in your pantry.


Chicken Enchilada Soup



  • 1 Tbsp Natural Grapeseed Oil
  • 1 medium onion diced
  • 1/2 green or red bell pepper diced
  • 1 pound chicken breasts boneless, skinless, cut into bite sized pieces
  • 3/4 cup 6 oz Red Enchilada Sauce
  • 8 oz block cream cheese I prefer Neufchatel
  • 2 tsp Chicken Bouillon Soup Base
  • 1 cup water
  • 1 15 oz can black beans, rinsed and drained
  • 1 14.5 oz can diced tomatoes
  • 1 15.25 oz can sweet corn (or 1 cup frozen corn)


  • In a large sauce pan, heat the grapeseed oil over medium heat. Add the onion and peppers. Cook until the onion is translucent and the peppers have softened. Add the chicken and cook, stirring occasionally for about 8-10 minutes or until cooked through.
  • Turn the heat to medium-low and add the enchilada sauce. Stir in the cream cheese until thoroughly incorporated. Add the chicken bouillon base and water. Stir in the beans, diced tomatoes and corn, and cook until all ingredients are heated throughout, about 15 minutes. *Do not allow the soup to boil, or the cream cheese will cause it to break.


Tips and Thoughts:
To make things even easier, I use a 15.5 oz can of cooked chicken breast instead of cutting up chicken breasts. Plus, I like the shredded texture better.
Serve with a dollop of sour cream and a sprinkling of cilantro.
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