Description
A rich and comforting Mexican-inspired soup featuring tender chicken, black beans, and corn in a velvety enchilada-spiced broth with cream cheese and melted cheddar.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 large red bell pepper, diced
- 4 ounces diced green chiles
- 4 cups chicken broth
- 2 cups enchilada sauce
- 15 ounces black beans, drained and rinsed
- 1.5 cups corn kernels
- 8 ounces cream cheese, softened
- 1 cup heavy cream
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- 2 cups shredded cheddar cheese
- 1/4 cup fresh cilantro, chopped
- Tortilla chips for serving
Instructions
- 1. Heat olive oil in a large pot over medium heat. Add diced onion and bell pepper, sautéing for 4-5 minutes until softened.
- 2. Add minced garlic, cumin, chili powder, and paprika. Cook for 1 minute until fragrant.
- 3. Pour in chicken broth and enchilada sauce. Add chicken breasts and bring to a boil.
- 4. Reduce heat to medium-low and simmer for 20-25 minutes until chicken is cooked through.
- 5. Remove chicken from pot, shred with two forks, and return to the soup.
- 6. Add black beans, corn, and green chiles. Stir well and simmer for 5 minutes.
- 7. Reduce heat to low. Add softened cream cheese in chunks, stirring until fully melted and incorporated.
- 8. Pour in heavy cream and add shredded cheddar cheese. Stir until cheese melts and soup is creamy.
- 9. Season with salt and pepper to taste. Simmer for 5 more minutes.
- 10. Serve hot, garnished with fresh cilantro, extra cheese, sour cream, avocado, and crushed tortilla chips.
Notes
Store in airtight containers in the refrigerator for up to 4 days. For freezing, omit cream and cheese, adding them when reheating. Adjust spice level by using mild or spicy enchilada sauce. Soup thickens when refrigerated; add broth when reheating.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 485
- Sugar: 6g
- Sodium: 980mg
- Fat: 28g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 38g