Description
A hearty and flavorful chicken enchilada soup that’s perfect for any occasion.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 cup diced onion
- ½ teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon chili powder
- 1 can (10 ounces) red enchilada sauce
- 1 can (15 ounces) fire-roasted diced tomatoes
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (15 ounces) corn, drained
- 3 cups low-sodium chicken broth
- 1 ½ pounds boneless skinless chicken breasts
- 4 ounces cream cheese, softened
- 1 cup shredded cheddar or monterey jack cheese
- extra shredded cheese, chopped cilantro, diced avocado, sour cream or Greek yogurt, lime wedges, crushed tortilla chips or crispy tortilla strips
Instructions
- Heat a large pot or Dutch oven over medium heat. Add oil, onion, salt, and pepper. Cook for 3 to 4 minutes, stirring frequently, or until soft.
- Add garlic, cumin, smoked paprika, and chili powder to the pan, and continue to cook for 1 minute, stirring constantly, or until fragrant.
- Add enchilada sauce, diced tomatoes, black beans, corn, chicken broth, and chicken. Stir well and make sure the chicken is fully submerged in liquid.
- Bring soup to a simmer, then cover the pan and simmer over medium-low heat for 20 minutes (or until the chicken is fully cooked at 165°F).
- Remove pan from heat. Take the chicken out of the soup, shred it with two forks, and return it to the pot.
- Cut cream cheese into cubes and stir it into soup until fully melted. Gradually stir in the shredded cheese, continuing to stir until soup is smooth and creamy.
- If needed, gently reheat the soup over low heat until ready to serve.
- Ladle into bowls and top with desired toppings.
Notes
- For best results, shred the cheese yourself.
- Feel free to substitute frozen corn for canned corn.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 920mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 90mg