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Chicken Enchilada Soup

Chicken Enchilada Soup is a hearty and flavorful dish that combines the rich, zesty flavors of enchiladas in a comforting, creamy soup.
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Equipment

  • - Large pot or Dutch oven
  • - Mixing spoon
  • Measuring cups and spoons
  • - Cutting board and knife

Ingredients
  

  • - 2 tablespoons olive oil
  • - 1 medium onion diced
  • - 3 cloves garlic minced
  • - 2 boneless skinless chicken breasts (about 1 lb)
  • - 4 cups chicken broth
  • - 1 1/2 cups red enchilada sauce
  • - 1 15 oz can black beans, rinsed and drained
  • - 1 15 oz can corn, drained
  • - 1 10 oz can diced tomatoes with green chilies
  • - 1 teaspoon chili powder
  • - 1 teaspoon cumin
  • - 1/2 teaspoon garlic powder
  • - 1/2 teaspoon smoked paprika
  • - 4 oz cream cheese softened, or 1/2 cup heavy cream
  • - 1 cup shredded cheddar or Monterey Jack cheese
  • - Salt and pepper to taste

Instructions
 

  • **Sauté the aromatics**:
  • Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened and fragrant, about 3–4 minutes.
  • **Cook the chicken**:
  • Add the chicken breasts to the pot. Pour in the chicken broth and enchilada sauce. Bring to a simmer and cook for 20 minutes, or until the chicken is fully cooked.
  • **Shred the chicken**:
  • Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot.
  • **Add the beans and corn**:
  • Stir in the black beans, corn, diced tomatoes with green chilies, and spices. Simmer for an additional 10 minutes to blend the flavors.
  • **Make it creamy**:
  • Stir in the cream cheese or heavy cream until fully incorporated. Add the shredded cheese and stir until melted and smooth.
  • **Season and serve**:
  • Taste the soup and adjust seasoning with salt and pepper. Serve hot with your favorite toppings.