Description

This warm and creamy chicken enchilada soup blends tender chicken, black beans, corn, cheese, and spices in a rich enchilada broth for a comforting fall meal.

Ingredients

Scale

1 lb boneless skinless chicken breasts

1 tbsp olive oil

1 medium onion, diced

3 cloves garlic, minced

1 tsp chili powder

1 tsp ground cumin

1/2 tsp smoked paprika

2 cups red enchilada sauce

3 cups chicken broth

1 (15 oz) can black beans, drained and rinsed

1 cup corn kernels

1/2 cup heavy cream

1 cup shredded cheddar cheese

1 tbsp lime juice

salt and black pepper to taste

cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat.

2. Add onion and cook until soft, about 4 minutes.

3. Stir in garlic, chili powder, cumin, and smoked paprika and cook 1 minute.

4. Pour in enchilada sauce and chicken broth and bring to a boil.

5. Add chicken breasts, reduce heat, cover and simmer 20 minutes or until cooked through.

6. Remove chicken, shred with two forks, and return to pot.

7. Stir in black beans and corn and simmer 10 minutes.

8. Lower heat, add cream and cheese, and stir until melted.

9. Season with lime juice, salt, and pepper.

10. Serve garnished with cilantro.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: soup
Method: stovetop
Cuisine: mexican

Nutrition

Serving Size: 1 bowl
Calories: 350
Sugar: 3
Sodium: 800
Fat: 18
Saturated Fat: 8
Unsaturated Fat: 7
Trans Fat: 0
Carbohydrates: 20
Fiber: 5
Protein: 25
Cholesterol: 60

Keywords: chicken enchilada soup, fall soup, homemade soup, comfort food, enchilada soup, cozy dinner