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Bowl of creamy chicken enchilada soup topped with cilantro and cheese

Creamy Chicken Enchilada Soup

A comforting and flavorful soup featuring tender chicken, rich enchilada sauce, and creamy broth, loaded with beans and corn. Perfect for a hearty meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds Chicken breast boneless, skinless
  • 1 tablespoon Olive oil
  • 1 medium Onion diced
  • 3 cloves Garlic minced
  • 6 cups Chicken broth
  • 15 ounces Red enchilada sauce can
  • 10 ounces Diced tomatoes with green chilies can, undrained
  • 1 can Black beans 15 ounces, rinsed and drained
  • 1 cup Corn frozen or canned (drained)
  • 4 ounces Cream cheese softened, cut into cubes
  • 1 cup Monterey Jack cheese shredded
  • 1/4 cup Cilantro fresh, chopped, for garnish
  • Salt to taste
  • Black pepper to taste

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Knife
  • Ladle

Method
 

Preparation
  1. Heat olive oil in a large pot over medium heat. Sauté diced onion until softened, then stir in minced garlic and cook until fragrant.
  2. Pour in chicken broth, enchilada sauce, and diced tomatoes with green chilies. Add the chicken breasts to the pot.
  3. Bring the soup to a gentle simmer, then reduce heat, cover, and cook for 20-25 minutes until chicken is cooked through.
  4. Remove chicken, shred it with two forks, and return it to the soup.
  5. Stir in black beans, corn, and softened cream cheese cubes; cook until the cream cheese has melted and is fully incorporated.
  6. Stir in shredded Monterey Jack cheese until melted and smooth. Season with salt and pepper, then ladle into bowls and garnish with cilantro.

Notes

For extra spice, add a pinch of cayenne pepper or a diced jalapeño to the soup.