This 20 Minute Creamy Enchilada Soup comes together in JUST 20 minutes from start to finish. This whole recipe is completely "chop free" and boasts an incredible amount of creaminess and flavor thanks to my secret ingredient!
Pour the butter into a medium sized soup pot and heat up to low-medium heat.
Turn the heat up to media-high and add in the chicken stock, black beans, tomatoes, corn and Goya seasoning packets. Close with a lid and allow to come to a boil. Once the soup comes to a boil, turn it down to a simmer and let it cook for 5 minutes.
Add in the shredded chicken, scallions and stir. Allow to cook for 5 minutes. Turn off the heat.
Add in the cream cheese into a food processor with 2 ladels of the soup. Puree until smooth and creamy. This part ALSO ensure that your soup will not curdle. DO NOT bring to a boil after this.
Add in the grated cheese then pour in the cream cheese mixture and stir. Taste for seasoning. Add in salt, pepper and chopped cilantro.
Serve immediately with chosen garnishes.