Chicken Enchilada Soup

With spicy black beans, tomatoes with chilies, corn and plenty of spice, this enchilada soup packs in loads of flavor.

Serves: 6Prep: 10 minutesCook: 20 minutesTotal: 30 minutesDifficulty: Easy

Serves: 6


  • 2 teaspoons vegetable oil, divided
  • 1 pound Simple Truth™ Natural Boneless & Skinless Chicken Breasts, diced
  • 1 small yellow onion, diced
  • 8 ounces cream cheese, softened
  • 3⁄4 cup enchilada sauce
  • 1⁄4 teaspoon ground cumin
  • 1⁄8 teaspoon cayenne pepper
  • 3⁄4 cup Simple Truth Organic™ Free Range Chicken Broth Fat Free
  • 1 can (14 oz.) Simple Truth Organic™ Canned Spicy Black Beans, drained and rinsed
  • 1 can (14 oz.) Simple Truth Organic™ Whole Kernel Corn, drained and rinsed
  • 1 can (10 oz.) Rotel® Diced Tomatoes with Chilies
  • 1⁄2 cup shredded Monterey Jack cheese
  • 1⁄4 cup cilantro, chopped
  • 4 green onions, chopped


  • In a large Dutch oven or saucepan, heat oil over medium-high heat. Cook chicken and onion for 7 to 10 minutes until chicken is browned and cooked through.
  • In a food processor, puree cream cheese, enchilada sauce, cumin and cayenne pepper until blended.
  • Add broth to saucepan, followed by cream cheese mixture. Stir in beans, corn and diced tomatoes. Simmer over medium-low heat for 5 to 10 minutes, until warmed through.
  • Serve topped with shredded cheese, cilantro and green onions.