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Chicken Enchilada Soup
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Ingredients
0 of 14 gathered
Step by step
Method
4 steps
- 1
Heat 1 tablespoon oil in a large pot over medium heat. Sauté 1 diced onion 5 minutes until soft and translucent. Add 3 minced garlic cloves for 30 seconds until fragrant.
- 2
Stir in 2 cups shredded cooked chicken, 1 can (15 oz) rinsed black beans, 1 cup corn, 1 can (10 oz) red enchilada sauce, 1 can (14 oz) diced tomatoes, 3 cups chicken broth, 1 teaspoon cumin, and 1 teaspoon chili powder. Bring to a simmer and cook 15 minutes so the flavors marry and the soup smells boldly of enchilada sauce.
- 3
Drop the heat to low. Stir in ½ cup softened cream cheese and 1 cup shredded cheddar or Monterey Jack until melted and the broth looks creamy and slightly thickened — no white cream-cheese lumps. Taste and add salt if it needs it.
- 4
Ladle into bowls and pile on cilantro, avocado, and tortilla strips. You want creamy, spicy enchilada soup with beans and chicken in every spoonful — not thin tomato broth or a broken cheese slick.