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Creamy Chicken Enchilada Soup Delicious and Easy Recipe

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To create a tasty Creamy Chicken Enchilada Soup, you will need the following ingredients: - 1 lb boneless, skinless chicken breasts - 1 medium onion, finely diced - 3 cloves garlic, minced - 1 red bell pepper, finely diced - 1 green bell pepper, finely diced - 1 can (10 oz) diced tomatoes with green chiles - 4 cups chicken broth (low sodium recommended) - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn (frozen or canned) - 1 cup heavy cream - 2 cups shredded cheddar cheese (plus extra for topping, if desired) - 2 teaspoons ground cumin - 1 teaspoon chili powder - Salt and pepper, to taste - Fresh cilantro, roughly chopped, for garnish - Lime wedges, for serving For the best flavor, I suggest using specific brands: - Chicken Broth: Look for low-sodium options like Swanson or Kitchen Basics. - Diced Tomatoes: Hunt's or Ro-Tel offer great taste with green chiles. - Cheese: Use sharp cheddar from Tillamook or Cabot for a rich flavor. You can easily swap ingredients to fit your needs: - Chicken: Use turkey or cooked rotisserie chicken instead. - Black Beans: Try pinto beans or kidney beans if you prefer. - Heavy Cream: Substitute with half-and-half or coconut cream for a lighter soup. - Cheese: For a twist, use Monterey Jack or pepper jack for added spice. {{ingredient_image_2}} To make this creamy chicken enchilada soup, gather your ingredients first. You will need chicken, veggies, and spices. Make sure you have everything ready before you start cooking. This helps keep the process smooth and fun. 1. Combine Ingredients: In a large pot, add the chicken, diced onion, minced garlic, and both bell peppers. Mix in the canned tomatoes and chicken broth. Season with cumin, chili powder, salt, and pepper. 2. Heat the Pot: Set the pot on medium-high heat. Bring the mix to a boil. Once it boils, lower the heat to simmer. Cover the pot and let it cook for about 20 minutes. You want the chicken to be fully cooked. 3. Shred Chicken: After 20 minutes, take the chicken out and place it on a cutting board. Use two forks to shred it into small pieces. Return the shredded chicken to the pot. 4. Add Remaining Ingredients: Stir in the black beans, corn, and heavy cream. Mix well. Bring the soup back to a gentle simmer. 5. Melt the Cheese: Gradually add the shredded cheddar cheese. Stir non-stop until the cheese melts and the soup becomes creamy. Taste it and add more salt and pepper if needed. 6. Final Simmer: Let the soup simmer for another 5-10 minutes. This helps the flavors mix well. 7. Serve: Ladle the soup into bowls. Top with extra cheddar cheese and fresh cilantro. Serve with lime wedges for a zesty touch. Shredding chicken can be quick and easy. After cooking, let the chicken cool for a minute. Use two forks and pull the chicken apart. Hold one fork steady and use the other to shred. This method is fast and gives you nice, bite-sized pieces. If you have a stand mixer, you can also use it. Just place the chicken in the bowl and mix on low speed. It will shred in seconds! To make the best creamy chicken enchilada soup, you want to start with good techniques. Use a heavy pot for even heat. This helps avoid burning. When you cook the chicken, let it simmer gently. This keeps the meat tender and juicy. Shredding the chicken after cooking makes it easy to blend back into the soup. If you like your soup spicy, add more chili powder. You can also use diced jalapeños or hot sauce. For a milder flavor, use less chili powder. You can also skip the diced tomatoes with green chiles. These small changes help you control the heat. Always taste as you go, so you find the right balance. To kick up the flavor, try adding a splash of lime juice. It brightens the soup and gives it a fresh taste. A dash of smoked paprika adds a nice depth. Fresh cilantro is also a great addition. It gives a burst of freshness. You can even mix in some avocado or tortilla strips for extra texture. Pro Tips Use Rotisserie Chicken: For a quicker option, swap the raw chicken for shredded rotisserie chicken. Just add it in during the last few minutes of simmering to warm through. Adjust the Spice Level: If you prefer a milder soup, use regular diced tomatoes instead of those with green chiles. You can also omit the chili powder or use a milder variety. Make It Ahead: This soup stores well in the refrigerator for up to three days. Reheat gently on the stove, adding a splash of chicken broth if it thickens too much. Garnish Creatively: Enhance the presentation with avocado slices, crumbled tortilla chips, or a dollop of sour cream for added flavor and texture. {{image_4}} You can easily make this soup vegetarian or vegan. For a vegetarian option, use vegetable broth instead of chicken broth. Swap the chicken with hearty vegetables like zucchini, mushrooms, or even chickpeas. If you want a vegan version, replace the heavy cream with coconut milk or cashew cream. Both options give the soup a creamy texture. Use nutritional yeast to add a cheesy flavor without dairy. Feel free to get creative with mix-ins. You can toss in some spinach or kale for a healthy touch. Adding avocado gives a nice, creamy bite. If you like spice, try adding jalapeños or hot sauce. For a touch of sweetness, mix in diced sweet potatoes. These additions not only enhance flavor but also boost the nutrition of your soup. Cheese is key to a rich, creamy soup. While cheddar is great, you can try different types. Monterey Jack brings a mild taste and melts beautifully. Pepper Jack adds a kick with its spices. For a gourmet twist, use crumbled queso fresco or fresh mozzarella. Each cheese offers a unique flavor, making your soup special every time. To keep your soup fresh, let it cool first. Then, pour it into an airtight container. Make sure to leave some space at the top, as the soup may expand when frozen. Store it in the fridge for up to 3 days. If you plan to eat it later, freezing is a great option. To freeze the soup, use freezer-safe containers or bags. Divide it into smaller portions. This way, you can thaw just what you need later. Label each container with the date, so you won’t forget when you made it. The soup can stay frozen for up to 3 months. When ready to eat, simply thaw it in the fridge overnight. When reheating, use a pot on the stove over low heat. Stir it often to avoid sticking. If the soup seems thick, add a splash of chicken broth or water to get the right texture. You can also microwave it in a bowl. Heat in short bursts and stir between each one to ensure even warming. Enjoy your creamy chicken enchilada soup just like it was fresh! Yes, you can make this soup in a slow cooker. To do this, combine the chicken, onion, garlic, red bell pepper, green bell pepper, diced tomatoes, and broth in the slow cooker. Season it with cumin, chili powder, salt, and pepper. Cook on low for 6-8 hours or high for 3-4 hours. Once the chicken is cooked, shred it and add the black beans, corn, heavy cream, and cheese. Let it cook for another 30 minutes. This method gives the soup a great flavor. To make this soup gluten-free, check your canned ingredients. Many canned tomatoes and beans are gluten-free, but always read the labels. Use gluten-free chicken broth. The rest of the ingredients, like chicken, vegetables, and cheese, are naturally gluten-free. This way, you can enjoy the soup without worry. This soup pairs well with many sides. Here are some ideas: - Tortilla chips for crunch. - Fresh lime wedges for extra zest. - A side salad for freshness. - Cornbread for a hearty touch. These sides enhance the meal and make it more enjoyable. This article explored how to make a delicious Creamy Chicken Enchilada Soup. We looked at key ingredients, clever replacements, and cooking steps. I shared tips for the best flavor and techniques for every cook. You learned about fun variations, storage, and reheating. Remember, cooking should be fun and easy. With practice, you can master this soup. Don't hesitate to try new flavors or tweak the recipe. Trust your taste buds and enjoy your meals!

WANT TO SAVE THIS RECIPE?

Are you ready for a meal that warms your soul? Creamy Chicken Enchilada Soup is simple to make and packed with flavor. This recipe is perfect for cozy nights or quick weeknight dinners. I’ll share easy steps, delicious tips, and creative variations to help you make it your way. So grab your ingredients, and let’s dive into this tasty dish that will have everyone asking for seconds!

Why I Love This Recipe

  1. Comforting Warmth: This soup is the epitome of comfort food, perfect for chilly evenings or when you need a cozy meal.
  2. Easy Preparation: With simple ingredients and straightforward steps, this recipe is quick to make and perfect for busy weeknights.
  3. Flavorful and Satisfying: The combination of spices, creamy texture, and hearty ingredients makes each bowl incredibly satisfying.
  4. Customizable: You can easily adjust the ingredients to your taste, adding more vegetables or spices as you prefer.

Ingredients

Detailed List of Ingredients

To create a tasty Creamy Chicken Enchilada Soup, you will need the following ingredients:

– 1 lb boneless, skinless chicken breasts

– 1 medium onion, finely diced

– 3 cloves garlic, minced

– 1 red bell pepper, finely diced

– 1 green bell pepper, finely diced

– 1 can (10 oz) diced tomatoes with green chiles

– 4 cups chicken broth (low sodium recommended)

– 1 can (15 oz) black beans, rinsed and drained

– 1 cup corn (frozen or canned)

– 1 cup heavy cream

– 2 cups shredded cheddar cheese (plus extra for topping, if desired)

– 2 teaspoons ground cumin

– 1 teaspoon chili powder

– Salt and pepper, to taste

– Fresh cilantro, roughly chopped, for garnish

– Lime wedges, for serving

Recommended Brands or Types for Best Flavor

For the best flavor, I suggest using specific brands:

– Chicken Broth: Look for low-sodium options like Swanson or Kitchen Basics.

– Diced Tomatoes: Hunt’s or Ro-Tel offer great taste with green chiles.

– Cheese: Use sharp cheddar from Tillamook or Cabot for a rich flavor.

Substitutions for Common Ingredients

You can easily swap ingredients to fit your needs:

– Chicken: Use turkey or cooked rotisserie chicken instead.

– Black Beans: Try pinto beans or kidney beans if you prefer.

– Heavy Cream: Substitute with half-and-half or coconut cream for a lighter soup.

– Cheese: For a twist, use Monterey Jack or pepper jack for added spice.

Step-by-Step Instructions

Preparation Process Overview

To make this creamy chicken enchilada soup, gather your ingredients first. You will need chicken, veggies, and spices. Make sure you have everything ready before you start cooking. This helps keep the process smooth and fun.

Cooking Steps in Detail

1. Combine Ingredients: In a large pot, add the chicken, diced onion, minced garlic, and both bell peppers. Mix in the canned tomatoes and chicken broth. Season with cumin, chili powder, salt, and pepper.

2. Heat the Pot: Set the pot on medium-high heat. Bring the mix to a boil. Once it boils, lower the heat to simmer. Cover the pot and let it cook for about 20 minutes. You want the chicken to be fully cooked.

3. Shred Chicken: After 20 minutes, take the chicken out and place it on a cutting board. Use two forks to shred it into small pieces. Return the shredded chicken to the pot.

4. Add Remaining Ingredients: Stir in the black beans, corn, and heavy cream. Mix well. Bring the soup back to a gentle simmer.

5. Melt the Cheese: Gradually add the shredded cheddar cheese. Stir non-stop until the cheese melts and the soup becomes creamy. Taste it and add more salt and pepper if needed.

6. Final Simmer: Let the soup simmer for another 5-10 minutes. This helps the flavors mix well.

7. Serve: Ladle the soup into bowls. Top with extra cheddar cheese and fresh cilantro. Serve with lime wedges for a zesty touch.

How to Shred Chicken Efficiently

Shredding chicken can be quick and easy. After cooking, let the chicken cool for a minute. Use two forks and pull the chicken apart. Hold one fork steady and use the other to shred. This method is fast and gives you nice, bite-sized pieces. If you have a stand mixer, you can also use it. Just place the chicken in the bowl and mix on low speed. It will shred in seconds!

Tips & Tricks

Recommended Cooking Techniques for Best Results

To make the best creamy chicken enchilada soup, you want to start with good techniques. Use a heavy pot for even heat. This helps avoid burning. When you cook the chicken, let it simmer gently. This keeps the meat tender and juicy. Shredding the chicken after cooking makes it easy to blend back into the soup.

Adjusting Spiciness Levels

If you like your soup spicy, add more chili powder. You can also use diced jalapeños or hot sauce. For a milder flavor, use less chili powder. You can also skip the diced tomatoes with green chiles. These small changes help you control the heat. Always taste as you go, so you find the right balance.

Flavor Boosters You Can Add

To kick up the flavor, try adding a splash of lime juice. It brightens the soup and gives it a fresh taste. A dash of smoked paprika adds a nice depth. Fresh cilantro is also a great addition. It gives a burst of freshness. You can even mix in some avocado or tortilla strips for extra texture.

Pro Tips

  1. Use Rotisserie Chicken: For a quicker option, swap the raw chicken for shredded rotisserie chicken. Just add it in during the last few minutes of simmering to warm through.
  2. Adjust the Spice Level: If you prefer a milder soup, use regular diced tomatoes instead of those with green chiles. You can also omit the chili powder or use a milder variety.
  3. Make It Ahead: This soup stores well in the refrigerator for up to three days. Reheat gently on the stove, adding a splash of chicken broth if it thickens too much.
  4. Garnish Creatively: Enhance the presentation with avocado slices, crumbled tortilla chips, or a dollop of sour cream for added flavor and texture.

Variations

Vegetarian or Vegan Alternatives

You can easily make this soup vegetarian or vegan. For a vegetarian option, use vegetable broth instead of chicken broth. Swap the chicken with hearty vegetables like zucchini, mushrooms, or even chickpeas. If you want a vegan version, replace the heavy cream with coconut milk or cashew cream. Both options give the soup a creamy texture. Use nutritional yeast to add a cheesy flavor without dairy.

Suggested Add-ins or Mix-ins

Feel free to get creative with mix-ins. You can toss in some spinach or kale for a healthy touch. Adding avocado gives a nice, creamy bite. If you like spice, try adding jalapeños or hot sauce. For a touch of sweetness, mix in diced sweet potatoes. These additions not only enhance flavor but also boost the nutrition of your soup.

Different Cheese Options for Unique Flavor

Cheese is key to a rich, creamy soup. While cheddar is great, you can try different types. Monterey Jack brings a mild taste and melts beautifully. Pepper Jack adds a kick with its spices. For a gourmet twist, use crumbled queso fresco or fresh mozzarella. Each cheese offers a unique flavor, making your soup special every time.

Storage Info

How to Store Leftovers Properly

To keep your soup fresh, let it cool first. Then, pour it into an airtight container. Make sure to leave some space at the top, as the soup may expand when frozen. Store it in the fridge for up to 3 days. If you plan to eat it later, freezing is a great option.

Freezing Instructions and Tips

To freeze the soup, use freezer-safe containers or bags. Divide it into smaller portions. This way, you can thaw just what you need later. Label each container with the date, so you won’t forget when you made it. The soup can stay frozen for up to 3 months. When ready to eat, simply thaw it in the fridge overnight.

Reheating Guidelines for Best Texture

When reheating, use a pot on the stove over low heat. Stir it often to avoid sticking. If the soup seems thick, add a splash of chicken broth or water to get the right texture. You can also microwave it in a bowl. Heat in short bursts and stir between each one to ensure even warming. Enjoy your creamy chicken enchilada soup just like it was fresh!

FAQs

Can I make this soup in a slow cooker?

Yes, you can make this soup in a slow cooker. To do this, combine the chicken, onion, garlic, red bell pepper, green bell pepper, diced tomatoes, and broth in the slow cooker. Season it with cumin, chili powder, salt, and pepper. Cook on low for 6-8 hours or high for 3-4 hours. Once the chicken is cooked, shred it and add the black beans, corn, heavy cream, and cheese. Let it cook for another 30 minutes. This method gives the soup a great flavor.

How can I make this recipe gluten-free?

To make this soup gluten-free, check your canned ingredients. Many canned tomatoes and beans are gluten-free, but always read the labels. Use gluten-free chicken broth. The rest of the ingredients, like chicken, vegetables, and cheese, are naturally gluten-free. This way, you can enjoy the soup without worry.

What to serve with Creamy Chicken Enchilada Soup?

This soup pairs well with many sides. Here are some ideas:

– Tortilla chips for crunch.

– Fresh lime wedges for extra zest.

– A side salad for freshness.

– Cornbread for a hearty touch.

These sides enhance the meal and make it more enjoyable.

This article explored how to make a delicious Creamy Chicken Enchilada Soup. We looked at key ingredients, clever replacements, and cooking steps. I shared tips for the best flavor and techniques for every cook. You learned about fun variations, storage, and reheating.

Remember, cooking should be fun and easy. With practice, you can master this soup. Don’t hesitate to try new flavors or tweak the recipe. Trust your taste buds and enjoy your meal

To create a tasty Creamy Chicken Enchilada Soup, you will need the following ingredients: - 1 lb boneless, skinless chicken breasts - 1 medium onion, finely diced - 3 cloves garlic, minced - 1 red bell pepper, finely diced - 1 green bell pepper, finely diced - 1 can (10 oz) diced tomatoes with green chiles - 4 cups chicken broth (low sodium recommended) - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn (frozen or canned) - 1 cup heavy cream - 2 cups shredded cheddar cheese (plus extra for topping, if desired) - 2 teaspoons ground cumin - 1 teaspoon chili powder - Salt and pepper, to taste - Fresh cilantro, roughly chopped, for garnish - Lime wedges, for serving For the best flavor, I suggest using specific brands: - Chicken Broth: Look for low-sodium options like Swanson or Kitchen Basics. - Diced Tomatoes: Hunt's or Ro-Tel offer great taste with green chiles. - Cheese: Use sharp cheddar from Tillamook or Cabot for a rich flavor. You can easily swap ingredients to fit your needs: - Chicken: Use turkey or cooked rotisserie chicken instead. - Black Beans: Try pinto beans or kidney beans if you prefer. - Heavy Cream: Substitute with half-and-half or coconut cream for a lighter soup. - Cheese: For a twist, use Monterey Jack or pepper jack for added spice. {{ingredient_image_2}} To make this creamy chicken enchilada soup, gather your ingredients first. You will need chicken, veggies, and spices. Make sure you have everything ready before you start cooking. This helps keep the process smooth and fun. 1. Combine Ingredients: In a large pot, add the chicken, diced onion, minced garlic, and both bell peppers. Mix in the canned tomatoes and chicken broth. Season with cumin, chili powder, salt, and pepper. 2. Heat the Pot: Set the pot on medium-high heat. Bring the mix to a boil. Once it boils, lower the heat to simmer. Cover the pot and let it cook for about 20 minutes. You want the chicken to be fully cooked. 3. Shred Chicken: After 20 minutes, take the chicken out and place it on a cutting board. Use two forks to shred it into small pieces. Return the shredded chicken to the pot. 4. Add Remaining Ingredients: Stir in the black beans, corn, and heavy cream. Mix well. Bring the soup back to a gentle simmer. 5. Melt the Cheese: Gradually add the shredded cheddar cheese. Stir non-stop until the cheese melts and the soup becomes creamy. Taste it and add more salt and pepper if needed. 6. Final Simmer: Let the soup simmer for another 5-10 minutes. This helps the flavors mix well. 7. Serve: Ladle the soup into bowls. Top with extra cheddar cheese and fresh cilantro. Serve with lime wedges for a zesty touch. Shredding chicken can be quick and easy. After cooking, let the chicken cool for a minute. Use two forks and pull the chicken apart. Hold one fork steady and use the other to shred. This method is fast and gives you nice, bite-sized pieces. If you have a stand mixer, you can also use it. Just place the chicken in the bowl and mix on low speed. It will shred in seconds! To make the best creamy chicken enchilada soup, you want to start with good techniques. Use a heavy pot for even heat. This helps avoid burning. When you cook the chicken, let it simmer gently. This keeps the meat tender and juicy. Shredding the chicken after cooking makes it easy to blend back into the soup. If you like your soup spicy, add more chili powder. You can also use diced jalapeños or hot sauce. For a milder flavor, use less chili powder. You can also skip the diced tomatoes with green chiles. These small changes help you control the heat. Always taste as you go, so you find the right balance. To kick up the flavor, try adding a splash of lime juice. It brightens the soup and gives it a fresh taste. A dash of smoked paprika adds a nice depth. Fresh cilantro is also a great addition. It gives a burst of freshness. You can even mix in some avocado or tortilla strips for extra texture. Pro Tips Use Rotisserie Chicken: For a quicker option, swap the raw chicken for shredded rotisserie chicken. Just add it in during the last few minutes of simmering to warm through. Adjust the Spice Level: If you prefer a milder soup, use regular diced tomatoes instead of those with green chiles. You can also omit the chili powder or use a milder variety. Make It Ahead: This soup stores well in the refrigerator for up to three days. Reheat gently on the stove, adding a splash of chicken broth if it thickens too much. Garnish Creatively: Enhance the presentation with avocado slices, crumbled tortilla chips, or a dollop of sour cream for added flavor and texture. {{image_4}} You can easily make this soup vegetarian or vegan. For a vegetarian option, use vegetable broth instead of chicken broth. Swap the chicken with hearty vegetables like zucchini, mushrooms, or even chickpeas. If you want a vegan version, replace the heavy cream with coconut milk or cashew cream. Both options give the soup a creamy texture. Use nutritional yeast to add a cheesy flavor without dairy. Feel free to get creative with mix-ins. You can toss in some spinach or kale for a healthy touch. Adding avocado gives a nice, creamy bite. If you like spice, try adding jalapeños or hot sauce. For a touch of sweetness, mix in diced sweet potatoes. These additions not only enhance flavor but also boost the nutrition of your soup. Cheese is key to a rich, creamy soup. While cheddar is great, you can try different types. Monterey Jack brings a mild taste and melts beautifully. Pepper Jack adds a kick with its spices. For a gourmet twist, use crumbled queso fresco or fresh mozzarella. Each cheese offers a unique flavor, making your soup special every time. To keep your soup fresh, let it cool first. Then, pour it into an airtight container. Make sure to leave some space at the top, as the soup may expand when frozen. Store it in the fridge for up to 3 days. If you plan to eat it later, freezing is a great option. To freeze the soup, use freezer-safe containers or bags. Divide it into smaller portions. This way, you can thaw just what you need later. Label each container with the date, so you won’t forget when you made it. The soup can stay frozen for up to 3 months. When ready to eat, simply thaw it in the fridge overnight. When reheating, use a pot on the stove over low heat. Stir it often to avoid sticking. If the soup seems thick, add a splash of chicken broth or water to get the right texture. You can also microwave it in a bowl. Heat in short bursts and stir between each one to ensure even warming. Enjoy your creamy chicken enchilada soup just like it was fresh! Yes, you can make this soup in a slow cooker. To do this, combine the chicken, onion, garlic, red bell pepper, green bell pepper, diced tomatoes, and broth in the slow cooker. Season it with cumin, chili powder, salt, and pepper. Cook on low for 6-8 hours or high for 3-4 hours. Once the chicken is cooked, shred it and add the black beans, corn, heavy cream, and cheese. Let it cook for another 30 minutes. This method gives the soup a great flavor. To make this soup gluten-free, check your canned ingredients. Many canned tomatoes and beans are gluten-free, but always read the labels. Use gluten-free chicken broth. The rest of the ingredients, like chicken, vegetables, and cheese, are naturally gluten-free. This way, you can enjoy the soup without worry. This soup pairs well with many sides. Here are some ideas: - Tortilla chips for crunch. - Fresh lime wedges for extra zest. - A side salad for freshness. - Cornbread for a hearty touch. These sides enhance the meal and make it more enjoyable. This article explored how to make a delicious Creamy Chicken Enchilada Soup. We looked at key ingredients, clever replacements, and cooking steps. I shared tips for the best flavor and techniques for every cook. You learned about fun variations, storage, and reheating. Remember, cooking should be fun and easy. With practice, you can master this soup. Don't hesitate to try new flavors or tweak the recipe. Trust your taste buds and enjoy your meals!

Creamy Chicken Enchilada Soup

A rich and flavorful soup featuring tender chicken, black beans, and a creamy cheese base, perfect for a cozy meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 400 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken breasts
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 1 red bell pepper finely diced
  • 1 green bell pepper finely diced
  • 1 can (10 oz) diced tomatoes with green chiles
  • 4 cups chicken broth
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup corn
  • 1 cup heavy cream
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • to taste salt and pepper
  • for garnish fresh cilantro, roughly chopped
  • for serving lime wedges

Instructions
 

  • In a large, heavy-bottomed pot, combine the boneless chicken breasts, diced onion, minced garlic, red bell pepper, green bell pepper, canned diced tomatoes with green chiles, and chicken broth. Season the mixture generously with ground cumin, chili powder, salt, and pepper.
  • Set the pot over medium-high heat and bring the mixture to a rolling boil. Once boiling, promptly reduce the heat to low. Cover the pot and allow it to simmer gently for about 20 minutes, or until the chicken is fully cooked and easily shredded.
  • Carefully remove the cooked chicken from the pot and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the pot, mixing it into the broth and vegetables.
  • Incorporate the rinsed black beans, corn, and heavy cream into the soup. Stir thoroughly to ensure even distribution of ingredients, then bring the soup back to a gentle simmer.
  • Gradually add the shredded cheddar cheese to the pot, stirring continuously until the cheese is fully melted and the soup is creamy. Taste the soup and adjust the seasoning with additional salt and pepper, if desired.
  • Allow the soup to simmer for an additional 5–10 minutes, giving the flavors a chance to meld and develop.
  • Serve the soup hot, garnished with a generous sprinkle of fresh cilantro and accompanied by lime wedges on the side for a refreshing burst of flavor.

Notes

Ladle the soup into wide bowls and top with extra shredded cheddar cheese and a sprinkle of cilantro for a nice visual contrast. Consider serving with tortilla chips on the side for added crunch!
Keyword chicken, creamy, enchilada, soup

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