Chicken Enchilada Soup
A creamy, spiced soup loaded with shredded chicken, black beans, corn, and all the flavors of chicken enchiladas.
Details
Ingredients
- 1.5 lbs boneless chicken breasts
- 1 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) black beans, drained
- 1 cup corn kernels
- 4 cups chicken broth
- 2 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 4 oz cream cheese
- Tortilla chips, avocado, sour cream, and cilantro for topping
- Salt and pepper to taste
Instructions
- 1
Heat olive oil in a large pot. Sauté onion for 5 minutes. Add garlic, chili powder, cumin, and paprika. Cook 30 seconds.
- 2
Add chicken broth, diced tomatoes, black beans, corn, and whole chicken breasts.
- 3
Bring to a boil, then simmer 20 minutes until chicken is cooked through.
- 4
Remove chicken, shred with two forks, and return to the pot.
- 5
Stir in cream cheese until melted and smooth.
- 6
Season with salt and pepper. Serve topped with tortilla chips, avocado, sour cream, and cilantro.
About This Recipe
The vibrant flavors of classic chicken enchiladas find a new, comforting home in this richly satisfying soup, a modern culinary twist that captures the essence of a beloved Mexican-inspired dish. While traditional enchiladas involve rolled tortillas, this "deconstructed" approach transforms those familiar elements—spiced chicken, robust beans, and sweet corn—into a harmonious, spoonable meal. What elevates this particular rendition is the ingenious addition of cream cheese, which melts into the broth to create an irresistibly smooth and luscious base without the heaviness often associated with cream-based soups. Key to its depth are the aromatic trifecta of onion, garlic, and diced tomatoes, simmered with a carefully balanced blend of chili powder, earthy cumin, and smoky paprika, mimicking the complex sauce of authentic enchiladas. This soup is remarkably forgiving, allowing for easy substitutions like rotisserie chicken for a quicker prep, or black bean and corn salsa for efficiency. Serve it piping hot, crowned with a generous scatter of crisp tortilla chips for texture, creamy avocado for healthy fats, a dollop of cooling sour cream, and a bright shower of fresh cilantro, transforming each bowl into a customizable fiesta.
Tips & Tricks
- • To achieve perfectly shredded chicken with minimal effort, cook your chicken breasts directly in the broth until fork-tender, then remove to shred easily with two forks before returning to the pot.
- • For an added layer of smoky depth and a slight kick, consider incorporating a can of fire-roasted diced green chilies along with the regular diced tomatoes.
- • This soup is an excellent make-ahead meal; prepare it up to three days in advance and store it in an airtight container in the refrigerator, allowing the flavors to meld even further.
- • Enhance the vibrant profile of the soup by adding a fresh squeeze of lime juice just before serving, which beautifully brightens the rich, savory flavors and cuts through the creaminess.
Nutrition Facts
Per serving (approximate)