Chicken Enchilada Soup (Printable Version)
Rich chicken soup simmered with enchilada sauce, black beans, corn, and melted cheese for warmth and flavor.
# Ingredients:
→ Protein
01 -
450 grams boneless skinless chicken breasts
→ Vegetables and Legumes
02 -
1 can (425 g) black beans, drained and rinsed
03 -
1 can (340 g) corn kernels, drained or 150 g frozen corn
04 -
1 can (283 g) Rotel tomatoes with green chiles
05 -
1 medium yellow onion, finely chopped
06 -
2 cloves garlic, minced
→ Liquids and Sauces
07 -
720 milliliters chicken broth
08 -
425 grams red enchilada sauce
→ Dairy
09 -
113 grams cream cheese, cubed
10 -
120 grams shredded sharp cheddar cheese
→ Oils and Seasonings
11 -
15 milliliters olive oil
12 -
1 teaspoon chili powder
13 -
1 teaspoon smoked paprika
14 -
1 teaspoon ground cumin
15 -
1 teaspoon dried oregano
16 -
Salt and freshly ground black pepper to taste
# Steps:
01 -
Heat olive oil in a large pot over medium heat. Add chopped onion, season with salt and pepper, and cook until translucent, about 3-5 minutes. Add the chicken breasts and cook until no longer pink inside, approximately 7-10 minutes, stirring occasionally.
02 -
Incorporate minced garlic, chili powder, smoked paprika, ground cumin, and dried oregano into the pot. Stir continuously for 1-2 minutes until fragrant.
03 -
Pour in the red enchilada sauce, chicken broth, drained black beans, corn, and Rotel tomatoes with their juice. Stir to combine thoroughly.
04 -
Bring mixture to a gentle boil, then reduce heat to low and cover. Simmer for 15-20 minutes to allow flavors to meld and ingredients to cook through.
05 -
Remove the cooked chicken breasts, shred finely, and return to the pot. Stir in cubed cream cheese and shredded cheddar until fully melted and incorporated, creating a creamy texture.
06 -
Ladle soup into bowls and serve with optional toppings such as extra cheddar cheese, avocado slices, sour cream, fresh cilantro, or crushed tortilla chips.
# Notes:
01 -
For reduced eye irritation when chopping onions, chill onions in the freezer for 10-15 minutes beforehand.
02 -
Adjust broth quantity to reach desired soup consistency; less for thicker stew-like texture, more for thinner soup.
03 -
Preserve the Rotel juice for an added layer of flavor.
04 -
Leftovers improve in flavor the following day and can be stored airtight in the refrigerator for up to 3 days or frozen for 2 months; add cream cheese and cheddar fresh after reheating if freezing.