Description
A creamy, comforting Tex-Mex soup made with tender shredded chicken, beans, corn, green enchilada sauce, and melty cream cheese. Ready in under 45 minutes, it’s a bold and satisfying one-pot meal your whole family will love.
Ingredients
2½ cups cooked chicken, shredded
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) pinto beans, drained and rinsed
1 can (14.5 ounces) petite diced tomatoes
1 can (15 ounces) sweet corn, drained
1 can (28 ounces) green enchilada-style sauce
1 can (14 ounces) chicken broth
2 tablespoons taco seasoning
½ teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon garlic powder
8 ounces cream cheese, cubed and softened
Optional Toppings:
Shredded cheddar cheese
Sliced jalapeño
Chopped fresh cilantro
Lime wedges
Sour cream
Tortilla chips
Instructions
1. Place a large pot over medium-high heat. Add the shredded chicken, black beans, pinto beans, tomatoes, corn, green sauce, chicken broth, taco seasoning, cumin, chili powder, and garlic powder. Stir well to combine.
2. Bring the soup to a gentle boil, then reduce the heat to low and let it simmer uncovered for 20–25 minutes, stirring occasionally.
3. During the last 10 minutes of cooking, add the cream cheese cubes. Stir until fully melted and the soup becomes creamy and smooth.
4. Taste and adjust seasoning if needed.
5. Ladle into bowls and serve warm with your favorite toppings.
Notes
To save time, use rotisserie chicken. For less spice, reduce chili powder and use mild enchilada sauce. Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soups & Stews
- Method: Stovetop
- Cuisine: Tex-Mex