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When you want something filling with minimal work, this enchilada soup with rotisserie chicken hits the spot.
Quick Rotisserie Chicken Enchilada Soup
Rotisserie chicken is already my secret to making rotisserie enchiladas midweek, so when I used rotisserie chicken to make this enchilada soup, it was an instant hit with my family and me!
I already use this shortcut in other comfort foods, like my rotisserie chicken noodle soup and my epic chicken pasta, so again, why not? Do yourself a favor and make this recipe.
Ingredients
The starter of this soup is made with onion, garlic, bell pepper, and seasonings (chili powder, cumin, oregano, and paprika). Then, you’ll need cans of diced tomatoes, corn, and black beans to combine with chicken broth, pulled rotisserie chicken, diced green chiles, and cream cheese.
How to Make Chicken Enchilada Soup with Rotisserie Chicken
The first step is to sauté the aromatic veggies with the seasonings for a few minutes. Then, add the broth, tomatoes, chicken meat, corn, black beans, and green chilies. Once it boils, let it simmer for 25 minutes. Before serving, add the cream cheese and stir until it dissolves in the soup.
How to Adjust the Thickness of the Soup
This soup has a beautiful thick consistency, but if you need to thicken it up, you can add more beans or mash some of the beans and veggies with the back of a spoon to release the starch. Starch thickens soups and stews.
Serving Suggestions
Toppings make this rotisserie chicken enchilada soup even more epic! My favorites are shredded cheese, sliced avocados, and sour cream. When it comes to sides, an everyday side salad and cilantro lime rice pair deliciously well!
Rotisserie Chicken Enchilada Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 6 cloves garlic, grated or minced
- 1 bell pepper, chopped
- 1 ½ teaspoons chili powder
- 1 ½ teaspoons cumin
- 1 teaspoon oregano
- 1 teaspoon paprika
- 8 cups low-sodium chicken broth, 2 32-ounce cartons
- 14.5 ounce can of diced tomatoes
- 4 cups cooked and pulled rotisserie chicken, about 1 whole chicken
- 15 ounce can of corn, rinsed and drained
- 15 ounce can of black beans, rinsed and drained
- 4 ounces of diced green chiles, drained
- 4 ounces cream cheese
Instructions
Sauté:
- Heat a 5-qt Dutch oven pot over medium-high heat. Add the oil and sauté the chopped onion for about 3 minutes, until soft. Add the garlic and bell pepper, and cook for another 3 minutes. While these cook, I like to measure out my seasonings in a small dish and have them ready. Add the seasonings to the veggies, stir, and sauté for another 2 minutes, until the spices are fragrant and the veggies are tender.
- Add the broth, diced tomatoes, pulled rotisserie chicken meat, corn, black beans, and green chilies to the pot. Stir to mix and bring it to a boil.
Simmer:
- Reduce the heat to low, cover the pot, and simmer the enchilada soup for 25 minutes, stirring occasionally as needed.
- Open the lid, add the cream cheese, and stir until it has dissolved into the soup.
- Ladle into bowls, enjoy as is, or topped with your favorite toppings such as shredded cheese, sliced avocados, and sour cream.
Store:
- Once cooled, refrigerate leftovers for up to 4 days or freeze in an airtight container up to 3 months.
Jamie says
Do I have to use a Dutch oven or can I cook this useing a regular Pot?
Laura Fuentes says
You can use a regular soup pot for sure!
Kathryn says
Wow! This rotisserie chicken enchilada soup was absolutely fantastic! Definitely making this one again.
Whitney says
This rotisserie chicken enchilada soup was delicious! Will be making again
Katie says
delicious enchilada soup with rotisserie chicken… it saves time and tastes amazing!