Ingredients
Equipment
Method
Cook the soup
- Combine shredded cooked chicken, black beans, frozen corn, red enchilada sauce, diced tomatoes, chicken broth, cumin, and chili powder in a large Dutch oven over medium heat.
- Bring the mixture to a simmer, then cook for 15 minutes, stirring occasionally, until the flavors meld and the soup looks thickened slightly.
Make it creamy
- Add the cubed cream cheese and stir until fully melted, creating a smooth, creamy texture throughout the soup.
- Stir in the heavy cream and simmer for 5 more minutes until the soup is thick and creamy, with a steady bubbling simmer.
Finish and serve
- Stir in the Mexican cheese blend and cook just until melted, then taste and adjust seasoning as needed.
- Serve immediately topped with tortilla strips, sour cream, cilantro, and jalapeños, so the toppings stay crisp and the cheese sheen shows on the surface.
Notes
Pro tip: Use fully thawed corn so it heats evenly, and add the cream cheese before the heavy cream so it melts smoothly. Refrigerate leftovers in a sealed container up to 3 days; reheat gently on the stove until steaming. Freezing is not ideal for cream-based soups, but if you do freeze, expect a slightly altered texture. For a lower-fat swap, use light cream cheese and half-and-half instead of heavy cream and cream cheese.