Description
A rich and hearty chicken enchilada soup packed with Tex Mex flavor, perfect for a quick weeknight dinner.
Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 1 small red bell pepper, diced
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 4 cups chicken broth
- 10 ounces red enchilada sauce
- 14.5 ounces fire roasted diced tomatoes
- 4 ounces diced green chiles
- 15 ounces black beans, drained and rinsed
- 1 1/2 cups corn
- 2 cups cooked shredded chicken
- 4 ounces cream cheese, softened and cubed
- 1 cup heavy cream
- 1 1/2 cups shredded cheddar cheese
- salt to taste
- black pepper to taste
- Optional Toppings: chopped cilantro, sliced avocado, sour cream, tortilla strips, lime wedges, sliced jalapenos
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and red bell pepper; cook for 4 minutes until softened.
- Stir in garlic, cumin, chili powder, smoked paprika, and oregano. Cook for 30 seconds until fragrant.
- Pour in chicken broth, enchilada sauce, fire roasted tomatoes, and diced green chiles. Stir and bring to a gentle simmer.
- Add black beans, corn, and shredded chicken. Simmer uncovered for 10 minutes.
- Reduce heat to low. Add cream cheese and stir until melted and smooth.
- Slowly pour in heavy cream while stirring continuously.
- Add shredded cheddar cheese a little at a time, stirring until fully melted and creamy.
- Taste and season with salt and black pepper as needed.
- Cook until chicken reaches an internal temperature of 165 degrees F.
- Ladle soup into bowls and add desired toppings.
Notes
- For a thicker soup, blend 1 cup of the soup and stir it back into the pot before adding dairy.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Tex-Mex