Description
This hearty Chicken Enchilada Soup combines tender shredded chicken with a flavorful blend of spices, fire-roasted tomatoes, black beans, and creamy cheese for a comforting and delicious meal. Ready in just 50 minutes, it’s perfect for a cozy dinner served with crispy tortilla strips, fresh cilantro, and lime wedges.
Ingredients
Scale
Soup Base
- 1 tablespoon vegetable oil
- 1 yellow onion, diced
- 1 jalapeño pepper, seeded and diced
- 2 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- 1½ teaspoons kosher salt
- 2 cups low-sodium chicken broth
- 15 ounces canned fire-roasted diced tomatoes (1 can)
- 15 ounces canned black beans, drained and rinsed (1 can)
- 1 cup frozen corn
Protein and Dairy
- 2 boneless, skinless chicken breasts
- 8 ounces cream cheese, cut into cubes (1 brick)
Garnishes
- Tortilla strips
- Fresh cilantro
- Lime wedges
Instructions
- Sauté Aromatics: Heat the vegetable oil in a large Dutch oven over medium heat. Add the diced onion and jalapeño and cook, stirring occasionally, for 5-7 minutes until the onion is softened and translucent.
- Add Spices: Stir in minced garlic, ground cumin, chili powder, smoked paprika, garlic powder, and kosher salt. Cook for 1-2 minutes until the spices release their aroma, enhancing the soup’s flavor.
- Combine Base Ingredients: Pour in the chicken broth, fire-roasted diced tomatoes, black beans, and frozen corn. Stir well to evenly combine all ingredients.
- Cook Chicken: Place the chicken breasts into the soup. Bring the soup to a boil, then cover and reduce heat to a simmer. Let it cook for 20 minutes or until the chicken is fully cooked and tender.
- Shred Chicken: Remove the chicken breasts from the pot and allow to cool slightly until easy to handle. Shred the chicken into bite-sized pieces using two forks.
- Add Cream Cheese: Return the shredded chicken to the soup pot, add the cream cheese cubes, and stir to combine. Cover and simmer for 5 minutes, then stir again until the cream cheese melts completely, making the soup creamy.
- Serve: Ladle the soup into bowls and garnish with tortilla strips, fresh cilantro, and lime wedges as desired for extra flavor and texture.
Notes
- To add extra heat, leave the jalapeño seeds in or add a pinch of cayenne pepper with the spices.
- For a thicker soup, simmer uncovered after adding cream cheese until desired consistency is reached.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Tortilla strips can be homemade by cutting corn tortillas into strips and baking or frying until crispy.
- For a dairy-free version, substitute cream cheese with a vegan cream cheese alternative or omit it entirely.
