Description
This creamy chicken enchilada soup is rich, zesty, and ready in under an hour. It features tender chicken, smoky spices, and a creamy broth packed with Tex-Mex flavor. It is hearty and satisfying.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts or thighs
- 3 cups low-sodium chicken broth
- 1 can (10 ounces) red enchilada sauce
- 1 cup frozen or canned corn, drained
- 1 can (15 ounces) black beans, rinsed and drained
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 ounces cream cheese, softened and cubed
- 1/2 cup sour cream
- 1 cup shredded Mexican blend cheese
- Fresh cilantro, chopped (for garnish)
- Crushed tortilla chips or strips (for garnish)
- Lime wedges (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook for 3–4 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
- Add chicken breasts, chicken broth, enchilada sauce, corn, black beans, and all spices. Stir to combine and bring to a simmer.
- Reduce heat to medium-low. Cover and simmer for 20–25 minutes, until the chicken reaches 165°F and shreds easily. Remove chicken, shred with two forks, and return to the pot.
- Stir in cream cheese until melted and smooth. Add sour cream and shredded cheese, stirring until the soup becomes creamy and slightly thickened.
- Add more salt or chili powder if you want.
- Ladle soup into bowls and top with cilantro, tortilla chips, and a squeeze of lime.
Notes
- For a thicker soup, blend one cup of the soup and return it to the pot before adding cream cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Tex-Mex