Description
This creamy chicken enchilada soup is packed with bold flavors, tender shredded chicken, and a rich, cheesy broth. It’s a one-pot meal that’s perfect for busy weeknights!
Ingredients
Units
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- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts (or thighs)
- 2 cups chicken broth
- 1 (10 oz) can red enchilada sauce
- 1 (14.5 oz) can fire-roasted diced tomatoes
- 1 (4 oz) can diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 4 oz cream cheese, softened
- 1 cup heavy cream
- 1 1/2 cups shredded cheddar cheese (or Mexican blend)
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until soft, about 3-4 minutes. Add garlic and cook for another 30 seconds.
- Place chicken breasts into the pot and pour in the chicken broth, enchilada sauce, diced tomatoes, and green chilies. Stir in cumin, chili powder, smoked paprika, salt, and black pepper.
- Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes, until the chicken is fully cooked.
- Remove the chicken, shred it with two forks, and return it to the pot.
- Stir in the black beans, corn, cream cheese, and heavy cream. Simmer for 5-7 minutes, stirring occasionally, until the cream cheese is fully melted.
- Add shredded cheese and stir until melted and creamy.
- Serve hot, garnished with your favorite toppings like sour cream, chopped cilantro, avocado, jalapeños, or tortilla strips.
Notes
- For a spicier kick, add a diced jalapeño or extra chili powder.
- You can substitute rotisserie chicken to cut down on cooking time.
- Use half-and-half instead of heavy cream for a lighter version.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 5g
- Sodium: 980mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 75mg