Description
The ultimate comfort food hack: This soup delivers all the flavors of your favorite chicken enchiladas without the rolling, stuffing, or baking. Just grab a spoon and dive in.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced (about 1 cup)
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 jalapeño, seeded and finely diced (optional for extra heat)
- 2 tablespoons all-purpose flour
- 3 tablespoons enchilada sauce seasoning (or 1 packet)
- 4 cups chicken broth
- 10 oz can enchilada sauce (red)
- 14.5 oz can diced fire-roasted tomatoes
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 15 oz can black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 8 oz cream cheese, softened and cubed
- 1 cup heavy cream
- 1 cup shredded Mexican cheese blend
- Salt and pepper to taste
- Garnishes: avocado slices, sour cream, tortilla strips, cilantro, lime wedges
Instructions
- Heat olive oil in a large Dutch oven over medium heat. Add onion and sauté for 3-4 minutes until translucent. Add garlic, bell pepper, and jalapeño and cook for 2 minutes until fragrant.
- Sprinkle flour over vegetables and stir constantly for 1 minute to create a roux. Add enchilada sauce seasoning and stir to coat vegetables, toasting spices for 30 seconds.
- Gradually pour in chicken broth while whisking constantly. Add enchilada sauce and diced tomatoes. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
- Add shredded chicken, black beans, and corn. Return to a simmer and cook for 5 minutes to allow flavors to meld.
- Reduce heat to low. Add cream cheese in batches, stirring until completely melted. Slowly stir in heavy cream and shredded cheese until fully incorporated.
- Season with salt and pepper to taste. Simmer gently for 5 more minutes, stirring occasionally.
- Serve hot with your choice of toppings: diced avocado, sour cream, tortilla strips, fresh cilantro, and lime wedges.