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Creamy Dump-and-Go Chicken Enchilada Soup

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A quick, comforting, and creamy soup that combines rotisserie chicken, enchilada sauce, and cheese for a rich, flavorful meal ready in under 30 minutes.

Ingredients

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  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 pinch cayenne pepper
  • 1 can (15 oz) enchilada sauce (medium heat)
  • 2 cups low-sodium chicken broth
  • 1 can (4 oz) diced green chiles, drained
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup corn kernels (frozen or canned)
  • 2–3 cups rotisserie chicken, shredded
  • 8 oz full-fat brick-style cream cheese, cubed and room temperature
  • 1 cup shredded Mexican cheese blend (Monterey Jack, Cheddar, Asadero)
  • Salt to taste
  • Optional toppings: fresh cilantro, sliced avocado, sour cream, crushed tortilla chips, lime wedges

Instructions

  1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add diced onion and a pinch of salt; cook until translucent (4-5 minutes).
  2. Add minced garlic and cook for 1 minute until fragrant.
  3. Add cumin, smoked paprika, and cayenne pepper; stir constantly for 30-60 seconds to bloom the spices.
  4. Pour in enchilada sauce, chicken broth, green chiles (with juices), black beans, and corn. Stir to combine and bring to a gentle boil.
  5. Reduce heat to a simmer and cook uncovered for 10 minutes to allow flavors to meld.
  6. While simmering, shred the rotisserie chicken, removing skin and bones.
  7. Add shredded chicken to the pot.
  8. Reduce heat to low. Add cubed cream cheese and half of the shredded cheese. Stir gently and continuously until the cream cheese is completely melted and incorporated (3-5 minutes).
  9. Stir in the remaining shredded cheese and let it melt for 1 minute.
  10. Taste and adjust seasoning with salt if needed. If too thick, add a splash of broth.
  11. Serve hot, topped with fresh cilantro, avocado, sour cream, and crushed tortilla chips.

Notes

For best results, use full-fat brick-style cream cheese and let it come to room temperature before adding. Add cheese on low heat to prevent separation. This soup freezes well for up to 3 months, though texture may change slightly; reheat gently with a splash of broth.

Nutrition

Keywords: chicken enchilada soup, creamy soup, dump and go recipe, easy weeknight dinner, rotisserie chicken recipes, comfort food, gluten-free soup

Find it online: https://gleamgulp.com/creamy-dump-and-go-chicken-enchilada-soup-best-easy-recipe/