Description
This Creamy Chicken Enchilada Soup is a comforting and flavorful dish combining tender chicken, black beans, corn, and a blend of classic enchilada spices all simmered to perfection in a rich and creamy broth enriched with cream cheese. It’s a satisfying meal perfect for cooler days or anytime you crave a hearty Mexican-inspired soup topped with shredded cheese, sour cream, cilantro, avocado, and crunchy tortilla chips.
Ingredients
Scale
Main Ingredients
- 2-3 chicken breasts or thighs, diced
- 4 cups chicken broth
- 1 cup enchilada sauce
- 4 oz cream cheese, softened
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
Garnishes
- Shredded cheese
- Fresh cilantro, chopped
- Dollops of sour cream
- Sliced avocado
- Crushed tortilla chips
Instructions
- Sauté Aromatics: Heat oil in a large pot over medium heat and sauté chopped onions and minced garlic until they become soft and fragrant, building the soup’s flavorful foundation.
- Cook Chicken and Spices: Sprinkle in cumin, chili powder, and any other desired spices, stirring briefly to toast them. Add diced chicken pieces and cook until lightly browned on the outside.
- Add Liquids and Veggies: Pour in chicken broth and enchilada sauce, then add drained black beans and corn. Stir well and bring the mixture to a gentle boil.
- Simmer Soup: Reduce heat to low and let the soup simmer for 20-25 minutes, allowing the chicken to cook through and the flavors to meld beautifully.
- Add Cream Cheese for Creaminess: Lower the heat to very low and whisk in the softened cream cheese until fully melted and the soup becomes smooth and velvety in texture.
- Season and Serve: Season the soup with salt, pepper, or additional spices to your liking. Remove from heat and prepare to serve with your preferred garnishes like shredded cheese, cilantro, sour cream, avocado slices, and crushed tortilla chips.
Notes
- Use chicken thighs for a juicier, more flavorful soup; chicken breasts work well for a leaner option.
- Adjust spiciness by adding more or less chili powder or including a pinch of cayenne pepper.
- To make it dairy-free, substitute cream cheese with a vegan cream cheese alternative.
- Fresh corn can be substituted with frozen or canned corn if not in season.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.
