Description
This hearty Chicken Enchilada Soup is a flavorful and comforting meal packed with tender chicken, black beans, corn, and a creamy base enhanced with traditional Mexican spices. Perfect for cozy dinners, it combines the zest of jalapeño and smoky paprika with creamy melted cream cheese, garnished with crispy tortilla strips, fresh cilantro, and lime wedges.
Ingredients
Main Ingredients
- 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
- 2 boneless, skinless chicken breasts
- 8 ounces cream cheese, cut into cubes (1 brick)
Toppings
- Tortilla strips
- Fresh cilantro
- Lime wedges
Instructions
- Sauté Aromatics: Heat the vegetable oil in a large Dutch oven over medium heat. Once hot, add the diced onion and jalapeño. Cook, stirring occasionally, for about 5-7 minutes until the onion is softened and translucent.
- Add Spices: Stir in the minced garlic, ground cumin, chili powder, smoked paprika, garlic powder, and kosher salt. Cook for 1-2 minutes until the spices are fragrant, enhancing the overall flavor of your soup.
- Combine Base Ingredients: Pour in the chicken broth, fire-roasted diced tomatoes, black beans, and frozen corn. Stir everything together to evenly distribute the ingredients.
- Cook Chicken: Nestle the chicken breasts into the soup mixture. Bring the soup to a boil, then cover and reduce the heat to a simmer. Cook for 20 minutes or until the chicken is fully cooked and tender.
- Shred Chicken: Remove the chicken breasts from the pot and let them cool until they are easy to handle. Use two forks to shred the chicken into bite-sized pieces.
- Add Cream Cheese: Return the shredded chicken to the pot and add the cream cheese cubes. Stir to combine, then cover the pot and simmer for 5 minutes. Remove the lid and stir again until the cream cheese is fully melted, creating a creamy consistency.
- Serve: Ladle the soup into bowls and garnish with optional toppings like tortilla strips, fresh cilantro, and lime wedges for an extra burst of flavor.
Notes
- For extra heat, leave some seeds in the jalapeño or add a bit of cayenne pepper.
- You can use rotisserie chicken to save time; add it in step 6 and simmer to heat through.
- For a vegetarian version, omit chicken and use vegetable broth.
- Make sure to stir the cream cheese well to avoid lumps and achieve a smooth soup texture.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- This soup freezes well; thaw thoroughly before reheating.
