Description
A hearty and flavorful Chicken Enchilada Soup that combines tender chicken, spices, and creamy cheese in a savory broth. This comforting soup is perfect for a cozy meal and packed with bold Mexican-inspired flavors.
Ingredients
Scale
Soup Ingredients
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 pound chicken breasts, cubed
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- 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
- 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 breasts, diced onion, salt, and pepper. Cook while stirring occasionally, until onions become translucent and the chicken is fully cooked through. Add minced garlic and sauté for an additional 40 seconds to release its aroma.
- Add Spices and Sauce: Stir in the chili powder, paprika, cumin, and oregano to evenly coat the chicken and onions. Pour in the red enchilada sauce, drained black beans, drained corn, can of Rotel, and chicken broth. Stir everything together to combine the ingredients.
- Simmer: Cover the pot and bring the soup to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer gently for 20 minutes to allow flavors to meld and develop.
- Stir in Cheese: Remove the pot from heat. Add the softened cream cheese and shredded cheddar cheese into the hot soup. Stir continuously until both cheeses melt completely and the soup becomes creamy and smooth.
- Serve: Ladle the hot chicken enchilada soup into bowls and enjoy immediately for a satisfying meal.
Notes
- You can substitute frozen corn if canned corn is not available.
- For a spicier version, add chopped jalapeños or extra Rotel.
- If preferred, shredded rotisserie chicken can be used instead of cubed raw chicken to reduce cooking time.
- Garnish with sour cream, chopped cilantro, or sliced avocado for extra flavor and texture.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
