Description
A super easy to make chicken enchilada soup, perfect for a quick weeknight meal and with vibrant flavors.
Ingredients
Scale
- 1 lb boneless, skinless chicken breast
- 1 onion, diced
- 3 cloves garlic, smashed and chopped
- 2 tbsp olive oil
- 2 cups chicken broth
- 1 can diced tomatoes (14.5 oz)
- 1 can black beans, rinsed (14.5 oz)
- 1 can yellow corn, rinsed (14.5 oz)
- 1 cup salsa or red enchilada sauce
- 1 tbsp ground cumin
- 1 tsp chili powder
- 1 tsp dried oregano
- 1/2 tsp cinnamon
- 1 tsp onion powder
- Salt and pepper to taste
- 4 oz cream cheese, softened
- 1/2 cup cheddar cheese, shredded
Toppings
- 1/2 avocado, sliced
- 1/2 cup chopped cilantro
- 1/2 cup sour cream
- 1 cup shredded Monterey Jack cheese
- 2 jalapeños, finely sliced
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
- Add the chicken to the pot and cook until browned on all sides, about 8 minutes.
- Stir in the chicken broth, diced tomatoes, black beans, corn, salsa, cumin, chili powder, oregano, onion powder, cinnamon, salt, and pepper. Bring to a simmer.
- Add the cream cheese and let cook for 15-20 minutes, or until the chicken is cooked through and the flavors have melded together.
- Remove the chicken, and gently pull it with two forks. Return to soup. Add cheddar cheese, and simmer for a couple of minutes.
- Ladle the soup into bowls and top with shredded cheese, sour cream, cilantro, jalapeños and avocado.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer, Main Course, Soup
- Cuisine: Mexican Inspired, Tex-Mex