Description
A rich, creamy soup that captures all the flavors of chicken enchiladas in a comforting bowl. This family recipe combines tender chicken, black beans, and warm spices in a luxurious cream base.
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- 6 cups low-sodium chicken broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (4 oz) diced green chiles
- 8 oz cream cheese, softened and cubed
- 1 cup heavy cream
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn kernels
- 2 tablespoons fresh lime juice
- 1/2 cup fresh cilantro, chopped
- Salt and black pepper to taste
- 2 cups shredded Mexican cheese blend
Instructions
- 1. Season chicken with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Cook chicken 6-7 minutes per side until golden and cooked through. Remove and set aside to cool, then shred.
- 2. In the same pot, cook diced onion for 4-5 minutes until softened, scraping up any browned bits.
- 3. Add garlic and bell pepper, cook 2-3 minutes until fragrant.
- 4. Stir in cumin, chili powder, paprika, oregano, and cayenne. Cook 30 seconds until fragrant.
- 5. Add chicken broth, diced tomatoes with juice, and green chiles. Bring to a boil, then simmer 15 minutes.
- 6. Add cubed cream cheese, whisking continuously until melted and smooth, about 3-4 minutes.
- 7. Slowly stir in heavy cream until well combined.
- 8. Return shredded chicken to pot along with black beans and corn. Simmer 8-10 minutes.
- 9. Remove from heat and stir in lime juice and half the cilantro.
- 10. Serve hot, topped with remaining cilantro and shredded cheese.
Notes
Store in refrigerator up to 4 days or freeze up to 3 months. Reheat gently on stovetop over low heat, adding broth if needed to thin consistency.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 cup
- Calories: 385
- Sugar: 8g
- Sodium: 890mg
- Fat: 24g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 28g