Description
A hearty and flavorful enchilada soup that warms you up on a chilly day.
Ingredients
Scale
- 2 tablespoons butter or oil
- 2 cups chopped onion
- 4–6 cloves garlic (minced)
- 1 ½ – 2 pounds boneless skinless chicken thighs or chicken breasts
- 20 ounces green enchilada sauce (two 10 oz cans)
- 8 ounces chopped green chiles (mild or hot)
- 1 teaspoon ground cumin
- 4 cups chicken broth
- 15 ounces canned pinto beans (drained)
- 15 ounces canned sweet corn (drained)
- 8 ounces cream cheese (cut into chunks)
- ¼ cup chopped cilantro
- Salt and pepper to taste
- Optional enchilada soup toppings: fresh chopped cilantro, tortilla chips or tortilla strips, pico de gallo, shredded cheese, chopped scallions, sliced avocado, crushed red pepper.
Instructions
- Set a 6 to 8 quart pot over medium heat. Add the butter, chopped onions, and garlic to the pot. Sauté and stir for 5 minutes until the onions are soft.
- Add the raw chicken pieces to the pot, followed by the green chili sauce, chopped green chilies, ground cumin, and chicken broth. Add 1 teaspoon of salt and ½ teaspoon of black pepper, then stir to combine.
- Partially cover the pot and simmer for 15-20 minutes until the chicken pieces are fully cooked. Use tongs to remove the chicken pieces and place them on a cutting board.
- Add the canned pinto beans, canned sweet corn, cream cheese chunks, and chopped cilantro to the pot. Stir to combine and allow the mixture to simmer and thicken.
- Meanwhile, use two forks to shred the chicken, or alternatively chop the chicken into small half-inch pieces. Place the chicken back in the pot and stir.
- Allow the soup to simmer for another 5 minutes, until the cream cheese is fully melted and the soup is thick and smooth. Taste, and adjust salt and pepper if needed.
- Serve with any enchilada topping you like!
Notes
- This soup is versatile; feel free to add your favorite vegetables for extra nutrition.
- Adjust the heat by choosing milder or hotter green chiles.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 80mg