Rotisserie Chicken Enchilada Soup
This rotisserie chicken enchilada soup is bold, hearty, and full of flavor. It's everything you love about enchiladas in a cozy bowl of soup.
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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.
Nutrition
Serving: 1serving | Calories: 417kcal | Carbohydrates: 40g | Protein: 43g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 93mg | Sodium: 938mg | Potassium: 1228mg | Fiber: 9g | Sugar: 8g | Vitamin A: 1360IU | Vitamin C: 46mg | Calcium: 132mg | Iron: 5mg
