A creamy, hearty soup filled with shredded chicken, black beans, corn, red enchilada sauce, and melted cheese. Comforting, easy, and made in one pot.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
1 lb boneless, skinless chicken breasts or thighs
1 tbsp olive oil
1 yellow onion, diced
3 cloves garlic, minced
2 tsp chili powder
1 tsp cumin
1/2 tsp smoked paprika
3 cups low-sodium chicken broth
1 (10 oz) can red enchilada sauce
1 (8 oz) block cream cheese, cubed
1 cup shredded cheddar cheese
1 (15 oz) can black beans, drained and rinsed
1 cup corn (fresh, frozen, or canned)
Salt and pepper, to taste
Optional toppings: cilantro, avocado, lime, sour cream, tortilla chips
Instructions
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Heat oil in a large pot over medium heat. Cook onion for 3–4 minutes until soft. Add garlic and cook for 30 seconds.
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Add chicken, chili powder, cumin, and paprika. Stir to coat.
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Pour in enchilada sauce and broth. Bring to a boil, then reduce to a simmer.
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Cover and cook 12–15 minutes until chicken is fully cooked.
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Remove chicken, shred with forks, and return to pot.
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Stir in cream cheese and cook over low heat until melted and smooth.
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Add black beans, corn, and cheddar cheese. Stir until melted and warmed through.
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Taste and season with salt and pepper. Serve hot with toppings.