Chicken Enchilada Soup
Chicken Enchilada Soup is a heartwarming dish that combines tender chicken, vibrant spices, and creamy goodness to create a deliciously cozy experience. Perfect for chilly evenings, this soup transforms simple ingredients into a flavorful feast that delights the senses. Whether it’s a family gathering or a comforting weeknight dinner, each bowl is an invitation to savor rich flavors and warm moments together.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Main
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cloves fresh garlic, minced
- 1 medium onion, diced
- 4 cups low-sodium chicken broth
- 1 can (15 oz) diced tomatoes with green chilies
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn kernels (frozen or canned)
- 2 tsp ground cumin
- 2 tsp chili powder
- 8 oz cream cheese
- 1 cup shredded cheddar cheese for garnish (optional)
Instructions
- Prep your ingredients: Dice the onion and mince the garlic.
- Sauté aromatics: In a large pot over medium heat, add olive oil. Once hot, sauté onions and garlic until fragrant (about 5 minutes).
- Add chicken: Season chicken with salt and pepper; sauté until lightly browned on all sides (6-8 minutes).
- Pour in broth and tomatoes: Add broth and diced tomatoes; scrape any bits from the bottom of the pot. Bring to a gentle boil.
- Add beans and corn: Stir in black beans and corn; lower heat and simmer for about 10 minutes.
- Finish with cream cheese: Stir in cream cheese until melted and smooth before serving.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 340
- Sugar: 3g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 29g
- Cholesterol: 80mg