Ingredients
Scale
- 1 tablespoon Vegetable Oil
- 1 large Yellow Onion
- 2 Bell Peppers (1 Green, 1 Red)
- 3 cloves Garlic
- 1 teaspoon Chili Powder
- 1 teaspoon Ground Cumin
- ½ teaspoon Dried Oregano
- ¼ teaspoon Red Pepper Flakes (optional)
- 28 oz Canned Diced Tomatoes
- 6 cups Chicken Broth
- 1.5 lbs Boneless, Skinless Chicken Breasts
- 1 cup Corn Kernels
- 1 (15 oz) can Black Beans
- 4 oz Cream Cheese
- 1 cup Shredded Cheddar Cheese
- Fresh Cilantro (optional)
Instructions
- Sauté onion and bell peppers in oil.
- Add garlic, chili powder, cumin, oregano, and red pepper flakes. Sauté briefly.
- Pour in tomatoes and chicken broth. Simmer.
- Add chicken breasts and poach until cooked through. Shred chicken.
- Add corn and black beans.
- Stir in cream cheese and cheddar cheese until melted.
- Simmer, garnish with cilantro, and serve.
Notes
Adjust spice level with different chili powder or jalapeños. Add heavy cream or coconut milk for extra richness. Incorporate chipotle peppers for smoky flavor. Add vegetables for variety. Adapt for slow cooker.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 60mg
Keywords: Chicken Enchilada Soup, Chicken Soup, Enchilada Soup, Mexican Soup