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.
Pro Tips for Perfect Zesty Cream Cheese Chicken Enchilada Soup
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of shredded rotisserie chicken, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Zesty Cream Cheese Chicken Enchilada Soup?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Zesty Cream Cheese Chicken Enchilada Soup?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for shredded rotisserie chicken?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain dairy, gluten-containing ingredients depending on the specific ingredients you use. Always check labels and make swaps as needed.