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Chicken enchilada soup in green bowl with shredded chicken black beans corn cheese and fresh cilantro in creamy broth

Restaurant-Style Chicken Enchilada Soup

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Aliana Recipes
This creamy, cheese-loaded bowl delivers beloved enchilada flavors without the rolling time. My husband loves this comforting soup, tasting like a warm hug on chilly evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings:6 people
Course:Dinner
Cuisine:Mexican
Calories:520kcal
Cost:$15
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 lbs boneless chicken breasts or thighs Cut into large pieces
  • 1 medium onion, diced Yellow or white onion
  • 3 cloves garlic, minced Fresh is best
  • 4 cups chicken broth Low sodium preferred
  • 10 oz red enchilada sauce Choose mild or medium
  • 4 oz diced green chiles Do not drain
  • 1 cup heavy cream For richness
  • 8 oz cream cheese, cubed Softened to room temperature
  • 2 cups Mexican cheese blend Shredded
  • 15 oz black beans, drained Rinsed well
  • 1 cup frozen corn No need to thaw

Equipment

  • 1 Large pot For cooking soup
  • 1 Knife For dicing vegetables
  • 2 Forks For shredding chicken
  • 1 measuring cups For ingredients
  • 1 Ladle For serving

Method
 

  1. Sauté diced onion and garlic in a large pot until fragrant.
  2. Add chicken pieces and cook until no longer pink on the outside.
  3. Pour in chicken broth, enchilada sauce, and green chiles to build the base.
  4. Simmer the mixture for 15 minutes until the chicken is fully cooked.
  5. Remove the chicken carefully and shred it using two forks.
  6. Return the shredded chicken to the pot along with black beans and corn.
  7. Stir in cream cheese cubes gradually until completely melted and smooth.
  8. Mix in heavy cream and half the shredded cheese until creamy.
  9. Simmer for 5 more minutes before serving topped with remaining cheese.

Nutrition

Serving: 500gCalories: 520kcalCarbohydrates: 24gProtein: 32gFat: 34gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 125mgSodium: 980mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 20IUVitamin C: 15mgCalcium: 35mgIron: 10mg

Notes

Add cream cheese in small cubes and melt completely to avoid lumps, a lesson I learned serving my mother-in-law. Thin with extra broth if the texture gets too thick.