Description
This Chicken Enchilada Soup is a hearty and flavorful blend of tender chicken, black beans, corn, and spices in a creamy, cheesy broth. Perfect for a cozy meal, it combines classic enchilada flavors in an easy-to-make soup that can be prepared in under 40 minutes.
Ingredients
Scale
Soup Ingredients
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 pound chicken breasts, cubed
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon chili powder
- ½ teaspoon paprika
- 1 teaspoon cumin
- ½ teaspoon oregano
- 10-ounce can red enchilada sauce
- 15.9-ounce can black beans, drained and rinsed
- 15.9-ounce can corn, drained (or 1 ½ cups frozen corn)
- 10-ounce can Rotel
- 3 ½ cups chicken broth
- 4 ounces cream cheese, room temperature
- 1 cup shredded cheddar cheese
Instructions
- Prepare and sauté chicken and aromatics: Heat olive oil in a large pot over medium heat. Add cubed chicken, diced onion, salt, and pepper. Sauté until the onions are translucent and the chicken is fully cooked through. Then, add the minced garlic and sauté for another 40 seconds to release its aroma.
- Add spices and main ingredients: Stir in the chili powder, paprika, cumin, and oregano, ensuring the chicken and onions are well coated with the spices. Next, add the red enchilada sauce, black beans, corn, Rotel tomatoes, and chicken broth to the pot.
- Simmer the soup: Cover the pot and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer gently for 20 minutes to allow the flavors to meld.
- Add cheeses for creaminess: Remove the pot from heat and stir in the cream cheese and shredded cheddar cheese. Mix until both cheeses are fully melted and incorporated, creating a creamy, smooth texture.
- Serve and enjoy: Ladle the hot soup into bowls and serve immediately for a comforting, flavorful meal.
Notes
- You can substitute frozen corn for canned corn if preferred.
- For extra heat, add chopped jalapeños or a dash of cayenne pepper.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated on the stovetop or in the microwave.
- Shredded chicken can be used instead of cubed chicken breasts for a different texture.
- Serve with tortilla chips, sour cream, or fresh cilantro for added flavor and garnish.
