How to grow 6 Creamy Chicken Enchilada Soup
This recipe provides six servings of creamy chicken enchilada soup. It's a comforting dish perfect for a family meal.
Equipment
- large pot
- knife
- cutting board
- shredder (optional)
Ingredients
Main Ingredients
- 2 lbs chicken breast
- 4 cups chicken broth
- 8 oz cream cheese
- 15 oz enchilada sauce
- 14.5 oz diced tomatoes
- 1 cup corn
- 15 oz black beans
- 1 medium onion
- 2 cloves garlic
- 1 tbsp chili powder
- 1 tsp cumin
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
Preparation
- Cook the chicken breast and shred it. Dice the onion and mince the garlic.
Cooking
- In a large pot, sauté the onion and garlic until softened. Add the shredded chicken, chicken broth, cream cheese, enchilada sauce, diced tomatoes, corn, black beans, chili powder, cumin, salt, and pepper.
- Bring the soup to a simmer and cook for 20-25 minutes, or until heated through and the flavors have melded. Stir occasionally to ensure the cream cheese is fully incorporated.
Serving
- Serve hot, garnished with your favorite toppings such as shredded cheese, sour cream, cilantro, or tortilla strips.
Notes
For extra creaminess, you can add a splash of heavy cream at the end. Adjust spices to your taste. This soup freezes well for future meals.