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Chicken Enchilada Soup

Creamy, cheesy enchilada soup with shredded chicken, black beans and corn — 30 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Soup
Cuisine: Tex-Mex
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil ​
  • 1 large yellow onion diced
  • 1 ​ red bell pepper diced
  • 4 cloves garlic minced
  • 1 ​ jalapeño seeded and minced (optional)
  • 2 teaspoons ground cumin ​
  • 1 teaspoon chili powder ​
  • 1 teaspoon smoked paprika ​
  • 1.5 lbs boneless skinless chicken breasts ​
  • 2 cans red enchilada sauce (10 oz each)
  • 1 can fire-roasted diced tomatoes (14.5 oz)
  • 4 cups low-sodium chicken broth ​
  • 1 can black beans (15 oz), drained and rinsed
  • 1.5 cups corn kernels ​
  • 4 oz cream cheese softened and cubed
  • 1 cup shredded Monterey Jack or cheddar ​
  • ​ ​ juice of 1 lime ​
  • ​ ​ salt to taste ​
  • ​ ​ Toppings crispy tortilla strips, diced avocado, sour cream, cilantro, lime wedges, jalapeños.

Equipment

  • large stockpot or Dutch oven ​

Method
 

  1. Sauté onion and bell pepper 5 minutes; add garlic and jalapeño, cook 1 minute.
  2. Stir in cumin, chili powder, smoked paprika; cook 60 seconds.
  3. Add chicken, enchilada sauce, tomatoes, broth; stir.
  4. Simmer 20 minutes until chicken is cooked through.
  5. Shred chicken; return to pot.
  6. Stir in beans and corn; simmer 5 minutes.
  7. Reduce heat to low; stir in cream cheese until melted, then shredded cheese until melty. Do not boil.
  8. Stir in lime juice; season with salt. Serve with toppings.

Notes

Soften cream cheese to room temperature and cube it small so it melts smoothly without lumps.
Nutrition per serving: Calories 420, Protein 34g, Carbohydrates 28g, Fat 20g, Fiber 6g, Sugar 7g, Sodium 850mg.