Cozy Up with Rotisserie Chicken Enchilada Soup Tonight

This Quick & Hearty Rotisserie Chicken Enchilada Soup transforms leftover rotisserie chicken into a creamy, comforting dish that's perfect for busy weeknights.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 6 cups

Course: Soups

Cuisine: Mexican

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup

2 tablespoons Olive Oil Adds richness and helps sauté the vegetables.
1 medium Onion, chopped Provides aromatic base flavor.
6 cloves Garlic, grated or minced Enhances flavor with a pungent aroma.
1 Bell Pepper, chopped Adds sweetness and texture.
1.5 teaspoons Chili Powder Offers heat and depth of flavor to the soup.
1.5 teaspoons Cumin Brings a warm, earthy flavor that complements the chicken.
1 teaspoon Oregano Adds an herbal note that's ideal for comfort food.
1 teaspoon Paprika Infuses smoky flavor into the soup mix.
8 cups Low-Sodium Chicken Broth Acts as the soup base; opt for low-sodium to control salt levels.
14.5 ounces Diced Tomatoes, canned Provides acidity and moisture to balance the dish.
4 cups Cooked Rotisserie Chicken Main protein source; saves time on prep.
15 ounces Corn, canned, rinsed and drained Adds sweetness and crunch.
15 ounces Black Beans, canned, rinsed and drained Enhances heartiness and nutrition of the soup.
4 ounces Diced Green Chiles, drained Adds a mild kick without overwhelming heat.
4 ounces Cream Cheese Creates a creamy texture; can substitute with sour cream for richness.

Optional Toppings

Shredded Cheese For extra flavor and creaminess on top.
Diced Avocados Offers a fresh touch that complements the soup's warmth.
Dollop of Sour Cream Adds tanginess that brightens the dish.

Equipment

Dutch oven

Method

Step-by-Step Instructions

In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the chopped onion and sauté for about 3 minutes until it becomes translucent. Stir in the minced garlic and chopped bell pepper, cooking for an additional 3 minutes until softened and fragrant.
After the vegetables are tender, sprinkle in 1.5 teaspoons of chili powder, 1.5 teaspoons of cumin, 1 teaspoon of oregano, and 1 teaspoon of paprika. Stir well to coat the veggies and toast the spices for about 2 minutes.
Pour in 8 cups of low-sodium chicken broth along with a 14.5-ounce can of diced tomatoes, 4 cups of shredded rotisserie chicken, a 15-ounce can of rinsed corn, a 15-ounce can of rinsed black beans, and 4 ounces of diced green chiles. Stir all ingredients together thoroughly.
Once boiling, reduce the heat to low and cover your pot. Let the soup simmer gently for 25 minutes, stirring occasionally to prevent sticking.
After simmering, stir in 4 ounces of cream cheese until fully dissolved and integrated into the soup. Serve the soup hot in bowls, topped with your favorite garnishes.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 40gProtein: 30gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 75mgSodium: 600mgPotassium: 800mgFiber: 8gSugar: 4gVitamin A: 20IUVitamin C: 25mgCalcium: 10mgIron: 15mg

Notes

Ensure you don’t let the soup boil too vigorously after adding cream cheese; adjust spices to taste.

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