Description
This hearty and flavorful Chicken Enchilada Soup combines tender chicken, zesty enchilada sauce, beans, corn, and melted cheese to create a satisfying and comforting meal. Perfect for a quick weeknight dinner, this soup is packed with bold Mexican-inspired spices and creamy textures that warm you from the inside out.
Ingredients
Scale
Protein and Vegetables
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 pound chicken breasts, cubed
- 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 (diced tomatoes with green chilies)
Spices and Seasonings
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon chili powder
- ½ teaspoon paprika
- 1 teaspoon cumin
- ½ teaspoon oregano
Liquids and Dairy
- 10-ounce can red enchilada sauce
- 3 ½ cups chicken broth
- 4 ounces cream cheese, room temperature
- 1 cup shredded cheddar cheese
Instructions
- Sauté Chicken and Onions: Heat olive oil in a large pot over medium heat. Add the cubed chicken, diced onion, salt, and pepper. Cook, stirring occasionally, until the onions become translucent and the chicken is cooked through, about 5-7 minutes. Add minced garlic and sauté for an additional 40 seconds until fragrant.
- Add Spices and Sauce: Stir in chili powder, paprika, cumin, and oregano to the chicken mixture. Then add the red enchilada sauce, black beans, corn, Rotel, and chicken broth. Mix everything thoroughly to combine the flavors.
- Simmer: Cover the pot and bring the soup to a boil. Once boiling, reduce the heat to low and let it simmer gently for 20 minutes to allow the flavors to meld together.
- Stir in Cheese: Remove the pot from heat. Add the room temperature cream cheese and shredded cheddar cheese. Stir continuously until all the cheese has melted and the soup is creamy and smooth.
- Serve: Ladle the hot soup into bowls and enjoy immediately. This soup pairs well with tortilla chips, sour cream, or a sprinkle of fresh cilantro if desired.
Notes
- You can substitute frozen corn if canned corn is not available; just thaw before adding.
- Use cooked shredded chicken as a shortcut to save prep time.
- Adjust the chili powder quantity for more or less heat based on preference.
- If you prefer a thinner soup, add more chicken broth to reach your desired consistency.
- Garnishing with sliced avocado, fresh cilantro, or a dollop of sour cream adds extra flavor and texture.
