Description
This Chicken Enchilada Soup is a hearty and flavorful dish that’s perfect for a cozy weeknight meal. It’s loaded with tender chicken, black beans, corn, and a hint of spice, all simmered in a rich and creamy broth.
Ingredients
Units
Scale
Produce
- 1 small onion, diced
- 3 cloves garlic, minced
Protein
- 1 pound chicken breasts, cubed
Pantry
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 10-ounce can red enchilada sauce
- 15.9-ounce can black beans, drained and rinsed
- 15.9-ounce can of corn, drained (or 1 1/2 cups frozen corn)
- 10-ounce can Rotel
- 3 1/2 cups chicken broth
Dairy
- 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 chicken, onion, salt, and pepper. Sauté until onions are translucent and chicken is cooked through. Add garlic and sauté for 40 seconds more.
- Add Spices and Sauce: Stir in chili powder, paprika, cumin, and oregano. Add enchilada sauce, black beans, corn, Rotel, and chicken broth.
- Simmer: Cover and bring to a boil. Reduce heat and simmer for 20 minutes.
- Stir in Cheese: Remove from heat and stir in cream cheese and cheddar cheese until melted and smooth.
- Serve: Serve hot and enjoy!
Notes
- If you can’t find Rotel, use diced tomatoes and green chilies.
- Garnish with extra cheese, avocado, sour cream, cilantro, and tortilla chips.
- Leftovers can be stored in the refrigerator for up to 3 days.
- For a spicier soup, add more chili powder or a pinch of cayenne pepper.
- This soup can also be made in a slow cooker. Cook on low for 6-8 hours, or until chicken is cooked through.
Nutrition
- Serving Size: 1 Serving
- Calories: 380kcal
- Sugar: 8g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg
