Creamy Chicken Enchilada Soup
This Chicken Enchilada Soup features tender chicken, black beans, and corn in a rich, creamy broth infused with smoky chipotle and bright lime. Topped with crispy tortilla strips and fresh cilantro, it offers a perfect balance of flavors and textures in every spoonful.
Equipment
- Large soup pot or Dutch oven (4.5-quart capacity)
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Box grater for cheese
- Wooden spoon or spatula
- Two forks
- Small skillet
- Microplane or fine grater
Ingredients
Protein
- 2 boneless, skinless chicken breasts about 1 lb total [450g]
Produce
- 1 large yellow onion diced
- 1 red bell pepper diced
- 3 cloves garlic minced
- 1 jalapeño pepper seeds removed and finely diced
- 2 limes 1 juiced, 1 for serving
- 1/4 cup fresh cilantro chopped [15g]
Dairy
- 1 tablespoon butter [14g]
- 4 oz cream cheese cubed and softened [113g]
- 1 cup sharp cheddar cheese freshly shredded [113g]
- 1/2 cup Monterey Jack cheese freshly shredded [56g]
Canned Goods
- 10 oz red enchilada sauce [283g]
- 14.5 oz fire-roasted diced tomatoes [411g]
- 15 oz black beans drained and rinsed [425g]
- 15 oz whole kernel corn drained [425g]
- 4 cups low-sodium chicken broth [946ml]
Oils & Condiments
- 2 tablespoons olive oil [30ml]
- 1-2 chipotle peppers in adobo sauce finely chopped
Baking & Spices
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground coriander
- 1 bay leaf
- Salt and freshly ground black pepper to taste
For garnish
- 2 corn tortillas cut into thin strips
- Extra lime wedges
- Sliced avocado optional
- Sour cream optional
Instructions
Toast and Prepare Spices
- In a small dry skillet over medium heat, toast the chili powder, cumin, smoked paprika, oregano, and coriander until fragrant, about 30 seconds. Set aside.
- Zest one lime and set zest aside.
Prepare the Chicken
- Season chicken breasts with salt and pepper.
- In the large soup pot, heat 1 tablespoon olive oil over medium-high heat.
- Sear chicken breasts for 2-3 minutes per side until golden. Remove and set aside.
Build the Soup Base
- In the same pot, add remaining olive oil. Sauté onions and bell pepper over medium heat for 5 minutes until softened.
- Add garlic, jalapeño, and toasted spice mixture. Cook for 1 minute until fragrant.
- Stir in enchilada sauce, fire-roasted tomatoes, black beans, corn, chicken broth, chipotle peppers, and bay leaf.
Cook the Soup
- Return chicken to the pot. Bring to a gentle boil, then reduce heat to maintain a simmer.
- Cook for 15-20 minutes, or until chicken is cooked through and tender.
Shred the Chicken
- Remove chicken and bay leaf from the pot. Shred chicken using two forks.
- Return shredded chicken to the soup.
Add Dairy and Finish
- Reduce heat to low. Stir in cream cheese until melted.
- Gradually add shredded cheddar and Monterey Jack cheeses, stirring until melted and creamy.
- Stir in lime juice and zest. Taste and adjust seasoning with salt and pepper.
Prepare Garnish
- While soup simmers, heat remaining oil in a small skillet over medium-high heat.
- Fry tortilla strips until golden and crisp, about 2-3 minutes. Drain on paper towels and season with salt.
Serve
- Ladle hot soup into bowls.
- Top with crispy tortilla strips, fresh cilantro, and a lime wedge.
- Optional: Add a dollop of sour cream and sliced avocado.
Notes
This recipe can be made gluten-free by using appropriate enchilada sauce. The nutritional information provided is an estimate and may vary based on specific ingredients and brands used.
Notes
- For a lighter version, use low-fat cream cheese and reduced-fat cheeses.
- You can substitute the cream cheese with Greek yogurt for a tangier, lower-fat option.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm gently on the stovetop, adding a splash of broth if needed to thin the soup.
- Fresh cilantro and lime juice are crucial for brightening the flavors, so don’t skip these ingredients.
Quick Tips
- To thicken the soup, simmer it uncovered for a few extra minutes.
- For a smoother texture, use an immersion blender to partially blend the soup before adding the chicken back in.
- Toast the spices in a dry pan before adding them to the soup for a more intense flavor.
- If you prefer a spicier soup, leave some seeds in the jalapeño or add a pinch of cayenne pepper.
Side Dish Suggestions
- Serve with a simple green salad dressed with lime vinaigrette for a refreshing contrast.
- Warm corn tortillas or crusty bread make excellent accompaniments for dipping.
- For a heartier meal, serve over a small portion of cilantro-lime rice or quinoa.
Nutritional Benefits
This soup is packed with protein from the chicken and black beans, supporting muscle health and satiety. The vegetables provide essential vitamins and minerals, while the beans offer fiber for digestive health. The lime juice adds vitamin C, and the cheese provides calcium for bone health.
Serving Suggestions
- Serve in deep bowls, garnishing each portion with extra cilantro, a lime wedge, and a dollop of sour cream if desired.
- Offer additional toppings like diced avocado, extra shredded cheese, or sliced jalapeños for customization.
- Pair with a crisp Mexican lager or a citrusy white wine like Sauvignon Blanc.
Meal Prep Tips
- Chop all vegetables and measure out spices in advance, storing them in the refrigerator and at room temperature, respectively.
- The soup base (without dairy) can be prepared ahead and refrigerated for up to 2 days.
- When ready to serve, reheat the base, shred the chicken, and add the dairy components.
- Prepare a large batch and freeze individual portions for quick future meals.
Customization Ideas
- For a vegetarian version, replace the chicken with extra beans or add cubed firm tofu.
- Make it dairy-free by using coconut milk instead of cream cheese and omitting the cheese (or using a non-dairy alternative).
- For a low-carb option, reduce or omit the corn and serve without tortilla strips.
- Add diced bell peppers or zucchini for extra vegetables, or stir in some quinoa for added protein and texture.
