Description
Hearty chicken enchilada soup delivers rich Mexican flavors in a comforting bowl. Spicy, cheesy broth with tender chicken and corn welcomes hungry diners to savor each delicious spoonful.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs
- 4 cups (32 fl oz) chicken broth
- 10 oz red enchilada sauce
- 14 oz diced tomatoes, undrained
- 15 oz black beans, drained and rinsed
- 1 cup frozen or canned corn (drained if canned)
- 4 oz cream cheese, softened and cubed
- 1 cup shredded cheddar or Monterey Jack cheese
- 1 small onion, diced
- 3 garlic cloves, minced
- 2 tbsps olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp oregano
- Salt and pepper, to taste
- Juice of 1 lime
- Chopped cilantro (optional)
- Sliced avocado (optional)
- Crushed tortilla chips (optional)
- Sour cream (optional)
- Shredded cheese (optional)
Instructions
- Sauté Base: Heat oil in a large pot, adding onions and garlic. Cook until softened and fragrant, creating a flavor-rich foundation for the soup.
- Develop Protein Layer: Add whole chicken pieces, chicken broth, enchilada sauce, and diced tomatoes. Bring to a boil, then reduce heat and simmer covered for 20-25 minutes until chicken is fully cooked.
- Shred and Enhance: Remove chicken, shred into tender pieces, and return to the pot. Incorporate black beans, corn, cumin, chili powder, paprika, oregano, salt, and pepper. Simmer to meld flavors.
- Create Creamy Texture: Blend in cream cheese and shredded cheese, stirring until completely melted and soup reaches a smooth, luxurious consistency.
- Finish and Garnish: Brighten with fresh lime juice. Serve hot, topped with tortilla chips, sour cream, avocado slices, and cilantro for added depth and freshness.
Notes
- Optimize Chicken Texture: Poach chicken breasts gently to prevent toughening, ensuring tender, moist meat that shreds effortlessly without becoming stringy or dry.
- Control Soup Consistency: Adjust liquid volume by adding extra broth if soup becomes too thick, maintaining a smooth, velvety texture that coats the spoon perfectly.
- Enhance Flavor Depth: Toast spices briefly before adding to intensify their aromatic qualities, unlocking richer, more complex flavor profiles in the enchilada soup.
- Dietary Adaptation Strategies: Substitute dairy components with plant-based alternatives like cashew cream or coconut milk for lactose-free versions, and use gluten-free tortilla chips to accommodate various dietary restrictions.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Snacks
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 5
- Calories: 380
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 24 g
- Cholesterol: 85 mg