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Enchilada Soup

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A hearty and flavorful Tex-Mex inspired enchilada soup featuring bold spices, tender chicken, beans, and cheese in a rich, creamy broth.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 pound boneless, skinless chicken breasts
  • 3 cups chicken broth
  • 1 (10 oz) can red enchilada sauce
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can corn, drained
  • 1 (14.5 oz) can diced tomatoes
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • Salt and pepper, to taste
  • 4 oz cream cheese, softened
  • 1 cup shredded cheddar cheese
  • Optional toppings: sour cream, chopped cilantro, tortilla strips, jalapeños

Instructions

  1. Heat olive oil in a large pot over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
  2. Add garlic and cook for 1 minute until fragrant.
  3. Add chicken breasts, chicken broth, enchilada sauce, black beans, corn, diced tomatoes, cumin, chili powder, paprika, salt, and pepper. Stir well.
  4. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes until the chicken is cooked through.
  5. Remove chicken from the pot, shred with two forks, and return it to the soup.
  6. Stir in cream cheese and shredded cheddar. Cook for another 5-10 minutes until cheeses are melted and soup is creamy.
  7. Serve hot with desired toppings such as sour cream, cilantro, tortilla strips, or jalapeños.

Notes

  • You can use rotisserie chicken to save time.
  • For a spicier version, add diced green chiles or hot sauce.
  • Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: enchilada soup, chicken enchilada soup, Tex-Mex soup, creamy soup, Mexican soup

Find it online: https://zesticook.com/enchilada-soup/