Description
A creamy, hearty Tex-Mex soup packed with shredded chicken, beans, corn, tomatoes, and enchilada sauce. Bursting with zesty taco flavors, this one-pot recipe comes together in under 40 minutes and is perfect for busy weeknights, game days, or cozy family dinners.
Ingredients
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2½ cups (350 g) rotisserie chicken, shredded
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1 can (15 oz / 425 g) black beans, drained and rinsed
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1 can (15 oz / 425 g) pinto beans, drained and rinsed
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1 can (14.5 oz / 411 g) petite diced tomatoes
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1 can (15 oz / 425 g) sweet corn, drained
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1 can (28 oz / 794 g) green enchilada sauce
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1 can (14 oz / 400 ml) chicken broth
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1 packet (2 tbsp / 16 g) taco seasoning
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½ tsp (1.5 g) cumin
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½ tsp (1.5 g) chili powder
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½ tsp (1.5 g) garlic powder
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8 oz (225 g) cream cheese, cubed, room temperature
Topping Options
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1 cup (113 g) shredded cheddar cheese
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Fresh jalapeño slices
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Chopped cilantro
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Lime wedges
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Sour cream
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Tortilla chips
Instructions
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In a large pot over medium-high heat, combine shredded chicken, black beans, pinto beans, diced tomatoes, corn, enchilada sauce, chicken broth, taco seasoning, cumin, chili powder, and garlic powder. Stir and bring to a boil.
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Reduce heat to low. Simmer uncovered for 20–25 minutes, stirring occasionally.
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During the last 10 minutes, add cream cheese cubes. Stir until melted and soup becomes creamy.
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Ladle into bowls and top with cheddar, jalapeños, cilantro, lime juice, sour cream, and tortilla chips.
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Serve warm and enjoy.
Notes
Use rotisserie chicken for a fast, flavorful shortcut.
Soften cream cheese first for easier melting.
For a thicker soup, simmer longer uncovered.
Add extra chili powder or hot sauce for more spice.
Store in the fridge up to 4 days or freeze (without toppings) for 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: One-Pot/Stovetop
- Cuisine: ex-Mex