Description
This Chicken Enchilada Soup is a hearty, flavorful dish combining tender chicken, black beans, corn, and a zesty enchilada sauce base. Enhanced with warm spices and creamy cheeses, it’s a comforting meal perfect for any day when you crave the tastes of Mexican cuisine in a rich, satisfying soup.
Ingredients
Scale
Main Ingredients
- 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
- 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 and 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 are translucent and the chicken is cooked through, about 5-7 minutes. Add 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 coat the chicken and onions evenly. Pour in the red enchilada sauce, black beans, corn, Rotel, and chicken broth. Stir 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 to allow the flavors to meld together.
- Stir in Cheese: Remove the pot from heat. Incorporate the cream cheese and shredded cheddar cheese by stirring until both cheeses are fully melted and the soup has a smooth, creamy texture.
- Serve: Ladle the hot soup into bowls and enjoy immediately, optionally garnished with additional toppings such as chopped cilantro, sour cream, or avocado slices.
Notes
- You can substitute frozen corn if canned is unavailable.
- For added heat, add a pinch of cayenne pepper or use a spicier Rotel variety.
- Leftovers store well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
- This soup pairs well with tortilla chips or warm cornbread.
- To make this soup faster, use pre-cooked rotisserie chicken.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
