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Rotisserie Chicken Enchilada Soup

Delicious Rotisserie Chicken Enchilada Soup for Cozy Nights

Experience warm comfort with this Quick & Hearty Rotisserie Chicken Enchilada Soup, a perfect blend of flavors in just 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Soups
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Provides fat for sautéing; substitute with vegetable or canola oil if preferred.
  • 1 medium Onion, chopped Adds sweetness and depth to the soup base.
  • 6 cloves Garlic, grated or minced Enhances flavor profile with aromatic notes.
  • 1 Bell Pepper, chopped Contributes sweetness and texture; any color can be used.
For the Spices
  • 1.5 teaspoons Chili Powder Provides heat and spice; adjust based on personal preference.
  • 1.5 teaspoons Cumin Gives earthiness; essential to enchilada flavor.
  • 1 teaspoon Oregano Offers a fragrant herbal note.
  • 1 teaspoon Paprika Adds color and mild flavor; can be substituted with smoked paprika for a different taste.
For the Soup
  • 8 cups Low-Sodium Chicken Broth Base for the soup; use homemade broth or vegetable broth for a vegetarian option.
  • 14.5 ounces Diced Tomatoes Adds acidity and body; fire-roasted versions can provide extra depth.
  • 4 cups Cooked Rotisserie Chicken, shredded Quick source of protein; leftover roast chicken can be used.
  • 15 ounces Corn, rinsed and drained Adds sweetness and texture; substitute with frozen corn if desired.
  • 15 ounces Black Beans, rinsed and drained Provides fiber and protein; any bean variety can serve as a substitute.
  • 4 ounces Diced Green Chiles, drained Adds mild heat and flavor; can omit for a milder soup.
For Creaminess
  • 4 ounces Cream Cheese Creates a creamy texture; can use Greek yogurt for a lighter option.

Equipment

  • 5-quart Dutch oven

Method
 

Step-by-Step Instructions for Rotisserie Chicken Enchilada Soup
  1. In a 5-quart Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for about 3 minutes until it becomes soft and translucent. Then, stir in the minced garlic and chopped bell pepper, cooking for an additional 3 minutes until the peppers are tender. Finally, mix in the chili powder, cumin, oregano, and paprika, sautéing for 2 more minutes until fragrant.
  2. Pour in 8 cups of low-sodium chicken broth and 1 can of diced tomatoes into the pot, stirring well to combine. Next, add 4 cups of shredded rotisserie chicken, 1 can of rinsed corn, 1 can of drained black beans, and 4 ounces of drained diced green chiles. Bring the mixture to a boil over high heat, watching for bubbling around the edges.
  3. Once boiling, reduce the heat to low and cover the Dutch oven with a lid. Allow the Rotisserie Chicken Enchilada Soup to simmer for 25 minutes, giving it time to meld the flavors together. Carefully lift the lid occasionally to check the consistency; it should thicken slightly but remain soup-like.
  4. After simmering, add 4 ounces of cream cheese into the pot, stirring it gently until it dissolves completely, creating a rich, creamy texture. Remove the pot from heat and let it sit for a moment before serving.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 850mgFiber: 8gSugar: 4gVitamin A: 2500IUVitamin C: 20mgCalcium: 100mgIron: 3mg

Notes

This soup tastes even better the next day; refrigerate leftovers in an airtight container for up to 4 days.

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