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A rich, flavorful soup inspired by chicken enchiladas — loaded with tender chicken, black beans, corn, spices, and a creamy cheese-laced broth.

Ingredients

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  • 2 tbsp olive oil

  • 1 small onion, diced

  • 3 garlic cloves, minced

  • 1 tsp cumin

  • 1 tsp chili powder

  • 1/2 tsp smoked paprika

  • 1 (4 oz) can diced green chiles

  • 1 (15 oz) can red enchilada sauce

  • 3 cups chicken broth

  • 2 cups shredded cooked chicken

  • 1 (15 oz) can black beans, rinsed and drained

  • 1 cup corn kernels (frozen or canned)

  • 4 oz cream cheese, cubed

  • 1/2 cup heavy cream

  • 1 cup shredded cheddar or Monterey Jack cheese

  • Salt, to taste

Instructions

  • In a large pot, heat olive oil over medium heat. Sauté onion for 5 minutes until soft. Add garlic and cook 30 seconds.

  • Stir in cumin, chili powder, and paprika. Add green chiles and mix.

  • Pour in enchilada sauce and chicken broth. Bring to a simmer.

  • Add shredded chicken, beans, and corn. Simmer for 10–15 minutes.

  • Reduce heat. Add cream cheese, stirring until melted.

  • Stir in heavy cream and shredded cheese until smooth.

  • Taste and adjust salt. Serve hot with your favorite toppings.

Find it online: https://themomfood.com/creamy-chicken-enchilada-soup-a-cozy-one-pot-favorite/