Description
A cozy and flavor-packed chicken enchilada soup loaded with bold spices, creamy broth, tender chicken, and a mix of classic Mexican-inspired ingredients. Perfect for meal prep or a comforting dinner.
Ingredients
Scale
- 1 (19-ounce/538g) can enchilada sauce
- 1 tbsp olive oil
- 4 garlic cloves, minced
- 1 medium yellow onion, chopped
- 1 (15-ounce/425g) can black beans, rinsed and drained
- 2 tsp chili powder
- 1½ tsp ground cumin
- Salt, to taste
- 1 lb boneless, skinless chicken breasts (about 450g)
- 2 cups chicken broth (480mL)
- 1 (15.25-ounce/432g) can corn, drained and rinsed
- 4 oz cream cheese, cubed (113g)
- 1 (10-ounce/283g) can fire-roasted diced tomatoes with green chiles
- Tortilla strips, for topping
- Sliced avocado, for topping
- Fresh cilantro, chopped, for garnish
- Shredded Mexican cheese blend, for topping
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook for 5-6 minutes until softened. Stir in garlic and cook for another 30 seconds.
- Place chicken breasts into the pot. Pour in chicken broth and enchilada sauce. Stir to combine.
- Add corn, black beans, and diced tomatoes with green chiles. Stir everything together well.
- Season with chili powder, cumin, and salt. Bring to a gentle boil over medium-high heat, then reduce heat, cover, and simmer for 20-25 minutes or until chicken is cooked through.
- Remove chicken and shred it using two forks. Return the shredded chicken to the pot.
- Add cream cheese and stir until fully melted and combined. Taste and adjust seasoning if needed.
- Serve hot with tortilla strips, avocado slices, chopped cilantro, and shredded cheese on top.
Notes
Spice it up with jalapeños or cayenne. Swap chicken for beef, turkey, or tofu. Skip the meat and use veggie broth for a vegetarian version. Blend a portion if you want it thicker. You can also make it in a slow cooker or pressure cooker for convenience.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 4g
- Sodium: 850mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg
Keywords: chicken enchilada soup, creamy chicken soup, enchilada soup, easy dinner, comfort food