Name: Chicken Enchilada Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 1 lbs (454 g) boneless, skinless chicken breast; 1 onion, diced; 3 cloves garlic, smashed and chopped; 2 tbsp olive oil; 2 cups (473 ml) chicken broth; 1 can (411 g) diced tomatoes; 1 can (411 g) black beans, rinsed; 1 can (411 g) yellow corn, rinsed; 1 cups (237 ml) salsa or red enchilada sauce; 1 tbsp ground cumin; 1 tsp chili powder; 1 tsp dried oregano; 0.5 tsp cinnamon; 1 tsp onion powder; Salt and pepper; 4 oz (113 g) cream cheese, softened; 0.5 cups (118 ml) cheddar cheese, shredded; 0.5 avocado, sliced; 0.5 cups (118 ml) chopped cilantro; 0.5 cups (118 ml) sour cream; 1 cups (237 ml) shredded Monterey Jack cheese; 2 jalapeños, finely sliced

Description

A vibrant and flavorful chicken enchilada soup, perfect for a quick weeknight dinner. This recipe is surprisingly simple to make!

Ingredients

Units Scale

1 lbs (454 g) boneless, skinless chicken breast
1 onion, diced
3 cloves garlic, smashed and chopped
2 tbsp olive oil
2 cups (473 ml) chicken broth
1 can (411 g) diced tomatoes
1 can (411 g) black beans, rinsed
1 can (411 g) yellow corn, rinsed
1 cups (237 ml) salsa or red enchilada sauce
1 tbsp ground cumin
1 tsp chili powder
1 tsp dried oregano
0.5 tsp cinnamon
1 tsp onion powder
Salt and pepper
4 oz (113 g) cream cheese, softened
0.5 cups (118 ml) cheddar cheese, shredded
0.5 avocado, sliced
0.5 cups (118 ml) chopped cilantro
0.5 cups (118 ml) sour cream
1 cups (237 ml) 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, gently pull it with two forks, and return it to the 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.

Notes

For a spicier soup, add a pinch of cayenne pepper or use a spicier salsa.
To make this soup ahead, prepare it completely and store it in the refrigerator for up to 3 days. Reheat gently before serving.
Substitute rotisserie chicken for cooked chicken breast to save time.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Simmering
Cuisine: Mexican

Nutrition

Serving Size: 1.5 cups
Calories: 350
Sugar: 10
Sodium: 700
Fat: 18
Saturated Fat: 10
Unsaturated Fat: 6
Carbohydrates: 35
Fiber: 10
Protein: 30
Cholesterol: 80