Description
This Chicken Enchilada Soup is a flavorful and comforting dish that blends tender chicken, black beans, corn, and a rich enchilada sauce base. Perfectly spiced with chili powder, cumin, and oregano, it’s finished with creamy cheese for a luscious texture. Ready in just 35 minutes, it serves six and is ideal for a cozy weeknight meal.
Ingredients
Scale
Chicken and Vegetables
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 pound chicken breasts, cubed
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
Spices and Sauce
- 1 teaspoon chili powder
- ½ teaspoon paprika
- 1 teaspoon cumin
- ½ teaspoon oregano
- 10-ounce can red enchilada sauce
Canned and Broth
- 15.9-ounce can black beans, drained and rinsed
- 15.9-ounce can corn, drained (or 1 ½ cups frozen corn)
- 10-ounce can Rotel (diced tomatoes with green chilies)
- 3 ½ cups chicken broth
Cheeses
- 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 the cubed chicken, diced onion, salt, and pepper. Cook, stirring occasionally, until the onions become translucent and the chicken is fully cooked. Add the minced garlic and sauté for an additional 40 seconds to release its aroma.
- Add Spices and Sauce: Stir in chili powder, paprika, cumin, and oregano to evenly coat the chicken and onions. Then add the red enchilada sauce, drained black beans, drained corn, Rotel, and chicken broth. Mix well to combine all ingredients.
- Simmer: Cover the pot and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer gently for 20 minutes, allowing the flavors to meld and the soup to thicken slightly.
- Stir in Cheese: Remove the soup from heat and immediately stir in the room temperature cream cheese and shredded cheddar. Stir continuously until both cheeses have melted completely and the soup is smooth and creamy.
- Serve: Ladle the hot soup into bowls and serve immediately for a satisfying and flavorful meal.
Notes
- Use fresh or frozen corn depending on availability; frozen corn may require a slightly longer simmer time to heat through.
- Adjust the chili powder and Rotel quantity based on your preferred spice level.
- For a thicker soup, reduce the chicken broth by ½ cup.
- Leftovers keep well refrigerated for up to 3 days and can be reheated on the stovetop.
- Garnish with fresh cilantro, sour cream, or tortilla chips for added texture and flavor.
