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Creamy Chicken Enchilada Soup

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This Creamy Chicken Enchilada Soup is a hearty and comforting dish packed with the bold flavors of chicken enchiladas. Loaded with shredded chicken, creamy broth, black beans, corn, and a hint of spice, it’s the perfect one-pot meal for chilly nights!

Ingredients

Scale
  • 2 tbsp olive oil
  • 1 small onion, diced
  • 3 garlic cloves, minced
  • 1 lb boneless, skinless chicken breasts or thighs
  • 4 cups chicken broth
  • 1 (10 oz) can red enchilada sauce
  • 1 (14 oz) can diced tomatoes, undrained
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 cup frozen or canned corn (drained if canned)
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • ½ tsp smoked paprika
  • ½ tsp oregano
  • Salt and pepper, to taste
  • 4 oz cream cheese, softened and cubed
  • 1 cup shredded cheddar or Monterey Jack cheese
  • Juice of 1 lime

Optional Toppings:

  • Chopped cilantro
  • Sliced avocado
  • Crushed tortilla chips
  • Sour cream
  • Shredded cheese

Instructions

  1. Sauté Aromatics:
    Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened and fragrant, about 2-3 minutes.
  2. Cook Chicken:
    Add the chicken breasts (or thighs) to the pot. Pour in the chicken broth, enchilada sauce, and diced tomatoes. Bring to a boil, then reduce heat to a simmer. Cover and cook for 20-25 minutes, or until the chicken is fully cooked and tender.
  3. Shred Chicken:
    Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
  4. Add Beans, Corn, and Spices:
    Stir in the black beans, corn, cumin, chili powder, smoked paprika, oregano, salt, and pepper. Let simmer for 5 minutes to allow the flavors to meld.
  5. Add Cream Cheese and Cheese:
    Stir in the cubed cream cheese until melted and smooth. Add the shredded cheese and stir until fully melted and incorporated.
  6. Finish with Lime Juice:
    Stir in the lime juice for a fresh, zesty finish.
  7. Serve:
    Ladle the soup into bowls and top with your favorite toppings, such as tortilla chips, sour cream, avocado slices, or cilantro.

Notes

  • For a spicier soup, add diced jalapeños or a pinch of cayenne pepper.
  • Rotisserie chicken can be used for convenience; skip the step of cooking and shredding the chicken.
  • Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.

Find it online: https://ukfinda.com/creamy-chicken-enchilada-soup/