Creamy Chicken Enchilada Soup is a velvety, comforting meal packed with tender chicken, beans, corn, and flavorful spices.
Ingredients
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
1 green bell pepper, diced
1 pound chicken breasts, boneless, skinless
1 (10-ounce) can red enchilada sauce
4 cups chicken broth
1 (14.5-ounce) can diced tomatoes, undrained
1 (15-ounce) can black beans, rinsed and drained
1 cup frozen corn
4 ounces cream cheese, cut into cubes
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped fresh cilantro
Shredded cheddar cheese, for garnish
Tortilla strips, for serving
Instructions
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Heat olive oil, sauté onion and bell peppers 5–6 minutes.
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Add garlic, cook 30 seconds.
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Season chicken, sear until golden.
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Stir in enchilada sauce, broth, tomatoes, and spices. Simmer 20–25 minutes.
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Shred chicken, return to pot, stir in cream cheese until smooth.
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Add black beans and corn, simmer 5 minutes.
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Serve with cilantro, cheese, and tortilla strips.