Easy Creamy Chicken Enchilada Soup Recipe
This creamy chicken enchilada soup is a comforting and flavorful dish, perfect for any day of the week.
Ingredients
Dried Chilies
- 2 whole dried guajillo chilies, stems and seeds removed (see note)
- 2 whole dried ancho chilies, stems and seeds removed (see note)
- 1.5 quarts homemade or store-bought low-sodium chicken stock
- 1 split bone-in, skin-on chicken breast (about 1 pound; 450 grams)
- 4 ounces cream cheese
- 1 tablespoon distilled white vinegar (see note)
- 1 tablespoon vegetable or canola oil
- 1 medium yellow onion, finely diced ((about 1 cup; 1/2 pound; 200 grams))
- Kosher salt and freshly ground black pepper
- 3 medium cloves garlic, minced ((about 1 tablespoon; 10 grams))
- 2 ears corn, kernels removed ((about 1 1/2 cups; 250 grams))
- 1 14-ounce can diced tomatoes
- 1 4.5-ounce can chopped green chilies (see note)
- 1 14.5-ounce can black beans, drained and rinsed
- 0.5 pound grated pepper jack cheese
- 1 tablespoon fresh juice from 1 lime
- 0.5 cup picked fresh cilantro leaves, chopped ((about 1 ounce; 30 grams))
- Diced avocado, picked fresh cilantro leaves, sliced scallions, and grated cheese (for serving)
Instructions
- Microwave guajillo and ancho chiles until hot and pliable. Combine chicken stock, chicken breast, and chiles in a pot; boil, then simmer until chicken is cooked through.
- Remove chicken, blend chiles with stock, then whisk in cream cheese and vinegar.
- Shred chicken and discard skin and bones.
- Heat oil, cook onion until softened, then add garlic and cook until fragrant.
- Add corn, tomatoes, green chiles, black beans, and stock mixture; simmer. Stir in cheese, chicken, lime juice, and cilantro.
- Serve immediately with avocado, cilantro, scallions, and cheese.
Notes
For a spicier soup, add more chiles or a dash of hot sauce.