Zesty Cream Cheese Chicken Enchilada Soup

👨‍🍳 How to Make Zesty Cream Cheese Chicken Enchilada Soup

Heat olive oil in a large pot over medium heat. Add shredded chicken, chili powder, cumin, garlic powder, and salt, stirring to coat.
Add black beans, corn, diced tomatoes, and chicken broth. Bring to a gently rolling boil.
Reduce heat to medium-low, stir in cream cheese until melted and soup is creamy, about 5 minutes.
Simmer soup uncovered for 5 more minutes, stirring occasionally.
Ladle into bowls and garnish with cilantro and a handful of tortilla chips.

Prep Ahead: You can prepare ingredients the night before and cook fresh.
Storage: Store leftovers in an airtight container for up to 3 days.
Substitutions: Feel free to swap vegetables or proteins based on preference.
Cooking Time: Adjust cooking time based on your equipment and preferences.

Can I make this ahead?

Yes, prepare components in advance and assemble or reheat before serving.

Can I swap ingredients?

Absolutely—adjust proteins, vegetables, or spices to fit your preferences.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days; reheat gently.