Description
This hearty Chicken Enchilada Soup combines tender shredded chicken, flavorful spices, black beans, corn, and creamy melted cream cheese to create a comforting, Mexican-inspired dish perfect for any day. Loaded with wholesome ingredients and vibrant flavors, it’s an easy stovetop meal that warms you from the inside out.
Ingredients
Scale
Soup Base
- 1 tablespoon vegetable oil
- 1 yellow onion, diced
- 1 jalapeño pepper, seeded and diced
- 2 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- 1½ teaspoons kosher salt
- 2 cups low-sodium chicken broth
- 15 ounces canned fire-roasted diced tomatoes (1 can)
- 15 ounces canned black beans, drained and rinsed (1 can)
- 1 cup frozen corn
Chicken and Cream
- 2 boneless, skinless chicken breasts
- 8 ounces cream cheese, cut into cubes (1 brick)
Garnishes
- Tortilla strips
- Fresh cilantro
- Lime wedges
Instructions
- Sauté Aromatics: Heat the vegetable oil in a large Dutch oven over medium heat. Add the diced onion and jalapeño. Cook, stirring occasionally for 5-7 minutes until the onion becomes softened and translucent, releasing their aromatic flavors.
- Add Spices: Stir in the minced garlic, ground cumin, chili powder, smoked paprika, garlic powder, and kosher salt. Continue cooking for 1-2 minutes until the spices become fragrant, enhancing the depth of your soup’s flavor profile.
- Combine Base Ingredients: Pour in the low-sodium chicken broth, fire-roasted diced tomatoes, drained black beans, and frozen corn. Stir everything thoroughly to evenly distribute the ingredients throughout the soup base.
- Cook Chicken: Nestle the two boneless, skinless chicken breasts into the soup mixture. Increase heat to bring the soup to a boil, then reduce to a simmer and cover. Allow the chicken to cook for about 20 minutes until fully cooked through and tender.
- Shred Chicken: Remove the cooked chicken breasts from the soup and let them cool slightly until easy to handle. Using two forks, shred the chicken into bite-sized pieces, ready to be reintroduced into the soup.
- Add Cream Cheese: Return the shredded chicken to the pot and add the cubes of cream cheese. Stir well to combine, then cover and simmer for 5 more minutes. Remove the lid and stir occasionally until the cream cheese melts completely, giving the soup a rich and creamy texture.
- Serve: Ladle the soup into bowls and garnish with tortilla strips, fresh cilantro, and lime wedges for a fresh, vibrant burst of flavor and added texture.
Notes
- Ensure the chicken breasts are fully cooked before shredding to avoid any raw texture in the soup.
- You can adjust the spiciness by adding more or less jalapeño or chili powder based on your preference.
- For a thicker soup, simmer uncovered for a few extra minutes after adding the cream cheese.
- Use low-sodium broth to better control the overall saltiness of the soup.
- Leftover soup stores well in the refrigerator for up to 3 days.
