Description
This comforting Chicken Enchilada Soup combines tender shredded chicken, fire-roasted tomatoes, black beans, and creamy cheese in a flavorful spiced broth. Perfect for a cozy meal, this soup is garnished with crunchy tortilla strips, fresh cilantro, and lime wedges for a vibrant finish.
Ingredients
Scale
Sauté Ingredients
- 1 tablespoon vegetable oil
- 1 yellow onion, diced
- 1 jalapeño pepper, seeded and diced
- 2 cloves garlic, minced
Spices
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- 1½ teaspoons kosher salt
Soup Base
- 2 cups low-sodium chicken broth
- 15 ounces canned fire-roasted diced tomatoes (1 can)
- 15 ounces canned black beans, drained and rinsed (1 can)
- 1 cup frozen corn
- 2 boneless, skinless chicken breasts
- 8 ounces cream cheese, cut into cubes (1 brick)
Optional Garnishes
- Tortilla strips
- Fresh cilantro
- Lime wedges
Instructions
- Sauté Aromatics: Heat vegetable oil in a large Dutch oven over medium heat. Add diced onion and jalapeño, cooking for 5-7 minutes until the onion is softened and translucent.
- Add Spices: Stir in minced garlic, ground cumin, chili powder, smoked paprika, garlic powder, and kosher salt. Cook for 1-2 minutes until the spices are fragrant to enhance the soup’s flavor.
- Combine Base Ingredients: Pour in chicken broth, fire-roasted diced tomatoes, black beans, and frozen corn. Stir well to evenly distribute all ingredients.
- Cook Chicken: Nestle chicken breasts into the soup mixture. Bring to a boil, then cover and reduce heat to a simmer. Cook for 20 minutes until chicken is fully cooked and tender.
- Shred Chicken: Remove chicken breasts and let cool until easy to handle. Use two forks to shred the chicken into bite-sized pieces.
- Add Cream Cheese: Return shredded chicken to the pot and add cream cheese cubes. Stir to combine, cover, and simmer for 5 minutes. Stir again until cream cheese is fully melted and incorporated, creating a creamy texture.
- Serve: Ladle soup into bowls and garnish with tortilla strips, fresh cilantro, and lime wedges for an extra burst of flavor.
Notes
- For a spicier soup, leave the jalapeño seeds in or add an extra jalapeño.
- You can substitute rotisserie chicken for a quicker version.
- Use low-fat cream cheese for a lighter option.
- Add extra toppings like sliced avocado or shredded cheese for more texture.
- Leftover soup can be stored in the refrigerator for up to 3 days.
- Freeze soup without cream cheese and add it fresh when reheating to maintain creaminess.
