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Chicken Enchilada Soup Recipe

Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Calories: 370
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 ½ lbs boneless skinless chicken breasts
  • 2 cups chicken broth
  • 1 (10 oz) can red enchilada sauce
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • ½ tsp salt
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can corn, drained
  • 4 oz cream cheese, softened and cut into cubes
  • 1 cup shredded Mexican blend cheese, for serving
  • Fresh cilantro and lime wedges, for serving
  • Tortilla strips (optional)

Method
 

  1. Heat the oil in a large pot over medium-high heat. Add the onion and cook 4 minutes until softened. Stir in the garlic and cook 30 seconds.
  2. Pour in the broth, enchilada sauce, cumin, chili powder, and salt. Nestle the chicken into the liquid, bring to a simmer, then cover and cook on medium-low for 15 to 20 minutes until the chicken reaches 165°F.
  3. Remove the chicken, let it cool briefly, then shred with two forks. Return the shredded chicken to the pot.
  4. Stir in the drained beans, corn, and cream cheese cubes. Cook over medium heat for about 4 minutes, stirring until the cream cheese melts and the soup is creamy.
  5. Ladle into bowls and top with shredded cheese, cilantro, and a squeeze of lime. Add tortilla strips for crunch if you like.

Notes

If the soup thickens after sitting, thin it with a splash of broth when you reheat. For a brothy version, leave out the cream cheese and just top with shredded cheese.