Description
A straightforward recipe for a comforting chicken soup flavored like enchiladas.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (10 ounce) can diced tomatoes and green chilies, undrained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups cooked, shredded chicken
- 4 ounces cream cheese, cubed
- 1/2 cup sour cream, for topping
- 1/4 cup chopped fresh cilantro, for topping
- 1/2 cup shredded Monterey Jack cheese, for topping
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for 1 minute more until fragrant.
- Add the diced tomatoes and green chilies, black beans, corn, chicken broth, cumin, chili powder, oregano, salt, and pepper to the pot.
- Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
- Stir in the shredded chicken and the cubed cream cheese. Cook, stirring occasionally, until the cream cheese is fully melted and the soup is heated through.
- Serve the soup hot, topped with sour cream, cilantro, and shredded cheese.
Notes
- You can use rotisserie chicken for quicker preparation.
- For a spicier soup, add a dash of your favorite hot sauce during simmering.
- If you prefer a thicker soup, mash some of the beans against the side of the pot before adding the chicken.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 6
- Sodium: 650
- Fat: 15
- Saturated Fat: 7
- Unsaturated Fat: 8
- Trans Fat: 0.5
- Carbohydrates: 25
- Fiber: 5
- Protein: 30
- Cholesterol: 85
Keywords: chicken, enchilada, soup, easy, quick, comfort food, Mexican