Chicken Enchilada Soup

Name: Chicken Enchilada Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: Tex-Mex
Ingredients: 1 tablespoon (15 ml) olive oil; 1 medium (about 8 oz) (225 g) yellow onion, diced into ¼-inch pieces; 1 medium (170 g) red bell pepper, seeded and diced into ¼-inch pieces; 4 cloves (12 g) garlic cloves, minced; 2 teaspoons (4 g) ground cumin; 2 teaspoons (5 g) chili powder; 1 teaspoon (1 g) dried oregano; 1½ cups (one 15-oz can) (425 g) red enchilada sauce, mild or medium, canned; 4 cups (950 ml) low-sodium chicken broth; 1 can (10 oz) (285 g) diced tomatoes with green chiles, undrained; 1¼ lb (570 g) boneless, skinless chicken breasts, whole, trimmed; 1 can (15 oz) (425 g) black beans, drained and rinsed; 1½ cups (230 g) corn kernels, canned (drained) or frozen (no need to thaw); 4 oz (115 g) cream cheese, at room temperature, cut into cubes; 1½ cups (170 g) sharp cheddar or Monterey Jack cheese, freshly shredded, plus extra for serving; kosher salt, to taste, start with ½ teaspoon; 2 limes (120 g) limes, 1 juiced (about 2 tablespoons / 30 ml), 1 cut into wedges; ¼ cup (10 g) fresh cilantro, roughly chopped; 2 cups (60 g) tortilla chips, lightly crushed (optional); 1 medium (150 g) ripe avocado, pitted and diced (optional)

From the MyKitchenBank Kitchen

A hearty, one-pot Tex-Mex soup with tender poached chicken, black beans, sweet corn and red enchilada sauce in a savory broth, finished with melted cheese and your favorite toppings. It's ready in about 55 minutes.

Prep: 15 min
Cook: 35 min
Wait: 5 min
Total: 55 min
Makes: About 9 cups (6 servings)

Jump to recipe ♡ Save

Ingredients

6 servings

For the soup
1 tablespoon (15 ml) olive oil
1 medium (about 8 oz) (225 g) yellow onion, diced into ¼-inch pieces
1 medium (170 g) red bell pepper, seeded and diced into ¼-inch pieces
4 cloves (12 g) garlic cloves, minced
2 teaspoons (4 g) ground cumin
2 teaspoons (5 g) chili powder
1 teaspoon (1 g) dried oregano
1½ cups (one 15-oz can) (425 g) red enchilada sauce, mild or medium, canned
4 cups (950 ml) low-sodium chicken broth
1 can (10 oz) (285 g) diced tomatoes with green chiles, undrained
1¼ lb (570 g) boneless, skinless chicken breasts, whole, trimmed
1 can (15 oz) (425 g) black beans, drained and rinsed
1½ cups (230 g) corn kernels, canned (drained) or frozen (no need to thaw)
4 oz (115 g) cream cheese, at room temperature, cut into cubes
1½ cups (170 g) sharp cheddar or Monterey Jack cheese, freshly shredded, plus extra for serving
kosher salt, to taste, start with ½ teaspoon
To serve
2 limes (120 g) limes, 1 juiced (about 2 tablespoons / 30 ml), 1 cut into wedges
¼ cup (10 g) fresh cilantro, roughly chopped
2 cups (60 g) tortilla chips, lightly crushed (optional)
1 medium (150 g) ripe avocado, pitted and diced (optional)

Equipment (7)

5- to 6-quart (4.7–5.7 L) Dutch oven or heavy soup pot
Cutting board and chef's knife
Box grater
Two forks or tongs for shredding chicken
Instant-read thermometer
Wooden spoon and whisk
Ladle

Steps

Before you start

Shred the cheese yourself from a block if you can; pre-shredded cheese has anti-caking starch and melts less smoothly.
Drain and rinse the black beans, and drain the corn, before you start cooking.
Bring the cream cheese to room temperature (about 30 minutes) so it whisks in without lumps.
Use a 5- to 6-quart (4.7 to 5.7 L) pot so the soup can simmer without boiling over.

1
Sauté the vegetables
- Heat the olive oil in a 5- to 6-quart pot over medium heat for 1 minute until it shimmers.
- Add the diced onion and bell pepper with a pinch of salt.
- Cook, stirring every minute or so, for 5 to 6 minutes.
+ Show details− Hide details
Ready when: Onion is soft and translucent and the pepper has softened, with no browning.
Tip: Lower the heat if the vegetables start to brown; browned bits can turn bitter in the broth.
2
Bloom the spices
- Stir in the garlic, cumin, chili powder and oregano.
- Cook, stirring constantly, for 30 to 60 seconds.
+ Show details− Hide details
Ready when: The mixture smells fragrant and toasty and the garlic is not browned.
Tip: Don't walk away. Garlic and ground spices scorch quickly.
3
Add liquids and chicken
- Pour in the enchilada sauce, chicken broth and the diced tomatoes with their juices.
- Scrape up any bits from the bottom of the pot.
- Nestle the whole chicken breasts into the liquid so they are submerged.
- Raise the heat to high and bring to a gentle boil.
+ Show details− Hide details
Ready when: Small bubbles break across the surface of the soup.
4
Poach the chicken
- Reduce the heat to medium-low so the soup simmers gently.
- Partially cover the pot and cook for 15 to 18 minutes, flipping the chicken once halfway through.
- Check the thickest part with an instant-read thermometer.
+ Show details− Hide details
Ready when: The thickest part of the chicken reads 165°F (74°C) and the juices run clear.
Tip: Thick breasts (over 1 inch) may need a few more minutes. Slice very thick ones in half horizontally first for even cooking.
5
Shred the chicken
- Transfer the chicken to a cutting board and shred it with two forks into bite-size pieces.
- Return the shredded chicken to the pot.
+ Show details− Hide details
Ready when: The meat pulls apart easily into tender strands with no pink inside.
Tip: If the chicken is too hot to handle, let it rest for 2 minutes before shredding.
6
Add beans and corn
- Stir in the black beans and corn.
- Simmer uncovered over medium-low heat for 8 to 10 minutes so the flavors meld and the soup thickens slightly.
+ Show details− Hide details
Ready when: The corn is hot and tender and the broth coats the back of a spoon lightly.
7
Melt in the cheeses
- Turn the heat to low.
- Ladle about 1 cup of hot broth into a bowl, add the cream cheese cubes and whisk until smooth, then stir it back into the pot.
- Add the shredded cheddar by handfuls, stirring until each addition melts before adding more.
+ Show details− Hide details
Ready when: The soup looks creamy and uniform, with no visible clumps of cheese.
Tip: Don't let the soup boil after adding the cheese or it may turn grainy.
8
Season and rest
- Stir in the juice of 1 lime.
- Taste and add kosher salt, starting with ½ teaspoon and adding more as needed.
- Remove the pot from the heat and let the soup rest, covered, for 5 minutes.
+ Show details− Hide details
Ready when: The soup tastes balanced: savory, slightly tangy, with gentle heat.
Tip: Canned sauce and broth vary in saltiness, so always taste before adding salt.
9
Garnish and serve
- Ladle the soup into bowls.
- Top with extra shredded cheddar, chopped cilantro, crushed tortilla chips and diced avocado if using.
- Serve with the lime wedges on the side.
+ Show details− Hide details
Ready when: Soup is steaming hot and the toppings are evenly scattered.
Tip: Add the chips at the table so they stay crisp.

Good to know

Tips

Poaching the chicken whole in the soup keeps it juicy and adds flavor to the broth.
For a thicker soup, mash about ½ cup of the beans against the side of the pot in step 6.
Enchilada sauce brands vary in heat and salt. Choose mild if serving kids, and taste before salting.
For more heat, add 1 minced chipotle in adobo with the garlic.

Make ahead

Make the soup through step 6 up to 3 days ahead and refrigerate. Reheat gently over medium-low heat, then add the cream cheese and cheddar (step 7) just before serving for the best texture.

Storage & reheating

Room temperature: no more than 2 hours. Refrigerator: store in an airtight container for up to 4 days. Freezer: freeze for up to 3 months (the texture is best if frozen before the cheese is added, but it is still good with it). Thaw overnight in the fridge and reheat over low heat, stirring often, until steaming hot (165°F/74°C). Add a splash of broth if it has thickened.

Substitutions

boneless, skinless chicken breasts → 3 to 4 cups shredded rotisserie chicken. Skip the poaching: add it in step 6 with the beans and corn, and simmer for 10 minutes.
cream cheese → ½ cup (120 ml) heavy cream or Mexican crema. Stir in at the end over low heat. The soup will be a little thinner.
sharp cheddar or Monterey Jack cheese → Pepper Jack cheese. Adds extra spice. Shred it fresh for smooth melting.
black beans → pinto beans. Use the same amount, drained and rinsed.