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Creamy Chicken Enchilada Soup Recipe

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3.9 from 5 reviews

This creamy chicken enchilada soup is a flavorful and comforting dish featuring tender chicken breasts simmered in a rich blend of enchilada sauce, tomato sauce, black beans, corn, and spices. Finished with smooth cream cheese and fresh lime juice, it’s perfect for a hearty meal topped with your favorite tortilla strips, avocado, cilantro, cheese, and jalapenos.

  • Total Time: 55 minutes
  • Yield: 6 servings

Ingredients

Main Ingredients

  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 1-2 teaspoons salt, to taste
  • 2 teaspoons minced garlic
  • 1 tablespoon ground cumin
  • 1 1/2 cups low sodium chicken broth
  • 1 15-ounce can mild enchilada sauce
  • 1 15-ounce can tomato sauce
  • 1 15-ounce can black beans, drained and lightly rinsed
  • 1 15-ounce can corn, drained and lightly rinsed
  • Pinch of cayenne pepper
  • 2 boneless skinless chicken breasts
  • 8 ounces cream cheese, softened
  • Juice of 1 lime

Optional Toppings

  • Tortilla strips
  • Sliced avocado
  • Cilantro
  • Shredded cheese or crumbled queso fresco
  • Sliced jalapeno

Instructions

  1. Heat oil and soften onions: Heat the olive oil in a large lidded saucepan or Dutch oven over medium-high heat. Add the diced onion and a pinch of salt. Fry the onions until soft but not colored, about 5 minutes.
  2. Add garlic and cumin: Stir in the minced garlic and cook for 1 minute. Then add the ground cumin and cook for an additional minute to release the flavors.
  3. Add liquids and vegetables: Pour in the chicken broth, enchilada sauce, and tomato sauce. Add the drained black beans, corn, and a pinch of cayenne pepper. Stir to combine all ingredients.
  4. Add chicken and simmer: Place the two boneless skinless chicken breasts into the pot. Bring the soup to a gentle simmer, then cover with the lid and cook on medium heat for 20 minutes until the chicken is cooked through.
  5. Shred chicken: Remove the chicken breasts from the soup and shred the meat using two forks.
  6. Melt in cream cheese: Whisk the softened cream cheese into the hot soup until fully melted and smooth.
  7. Return chicken and heat through: Add the shredded chicken back into the pot and cook for an additional 5 minutes until the chicken is heated through.
  8. Season and serve: Adjust seasoning with fresh lime juice and additional salt to taste. Serve the soup hot, topped with tortilla strips, avocado slices, cilantro, shredded cheese or crumbled queso fresco, and sliced jalapenos as desired.

Notes

  • You can adjust the cayenne pepper to your preferred spice level or omit it for a milder soup.
  • For a thicker soup, reduce the amount of chicken broth slightly or simmer uncovered for a few minutes before adding cream cheese.
  • Use low sodium broth and enchilada sauce to control salt content in the soup.
  • Leftover soup can be stored in the refrigerator for up to 3 days or frozen for 1-2 months.
  • For added creaminess, consider adding a splash of heavy cream or sour cream when whisking in the cream cheese.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mexican-Inspired
  • Diet: Gluten Free

Find it online: https://dishiary.com/creamy-chicken-enchilada-soup-recipe/