Description
A rich and comforting one pot chicken enchilada soup with tender chicken, beans, corn, and a velvety enchilada flavored broth.
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breast diced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 small yellow onion diced
- 3 cloves garlic minced
- 3 cups chicken broth
- 1 10 ounce can red enchilada sauce
- 1 15 ounce can black beans drained and rinsed
- 1 cup frozen corn
- 1 cup crushed tomatoes
- 4 ounces cream cheese softened
- 1 cup shredded cheddar cheese
- 1 half cup heavy cream
- 1 tablespoon lime juice
Instructions
- Heat olive oil in a large pot over medium heat. Add diced chicken, salt, pepper, chili powder, cumin, and garlic powder. Cook for 5 to 7 minutes until chicken is lightly browned.
- Add diced onion and cook for 3 to 4 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
- Pour in chicken broth and enchilada sauce. Stir well and bring to a gentle simmer.
- Add black beans, corn, and crushed tomatoes. Simmer uncovered for 10 minutes to blend flavors.
- Reduce heat to low. Stir in softened cream cheese until fully melted and smooth.
- Add shredded cheddar cheese and heavy cream. Stir until the soup is creamy and well combined.
- Finish with lime juice and adjust seasoning if needed.
- Serve hot. Ensure chicken reaches an internal temperature of 165°F before serving.
Notes
- Top with sliced avocado, fresh cilantro, or crushed tortilla chips for extra texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican-American