Description
A hearty and flavorful Creamy Chicken Enchilada Soup recipe that’s perfect for a cozy meal. This one-pot wonder is easy to make and packed with delicious ingredients.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes with green chilies
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup cream or half-and-half
- 1 cup shredded cheddar cheese
- Fresh cilantro, chopped (for garnish)
- Sliced green onions (for garnish)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the diced onion and sauté until translucent, about 3-4 minutes.
- Add the minced garlic and cook for an additional minute until fragrant.
- Place the boneless chicken breasts in the pot and pour in the chicken broth.
- Add the diced tomatoes (with juices), black beans, corn, cumin, chili powder, smoked paprika, and season with salt and pepper.
- Bring the mixture to a boil, then reduce the heat to simmer.
- Cover and cook for about 20-25 minutes, until the chicken is cooked through.
- Remove the chicken breasts from the pot and shred them using two forks.
- Return the shredded chicken back into the pot.
- Stir in the cream (or half-and-half) and allow the soup to simmer on low for an additional 5-10 minutes.
- Just before serving, stir in the shredded cheddar cheese until melted and well incorporated.
- Serve hot, garnished with chopped cilantro and sliced green onions for extra flavor.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- This soup freezes well for up to 3 months.
- Use low-fat milk instead of cream for a lighter option.
- This recipe can be made vegan by substituting chicken with chickpeas, using vegetable broth, and coconut milk for cream.
- Add fresh jalapeños or cayenne pepper for extra spice.
- The soup tastes even better the next day.
- Suggested toppings include avocado slices, sour cream, or tortilla strips.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 450 kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 100mg