Easy Creamy Chicken Enchilada Soup Recipe
A flavorful and comforting soup combining roasted chilies, tender chicken, and melted cheese, perfect for a quick and satisfying meal.
Ingredients
Dried Chilies
- 2 pieces guajillo chilies (stems and seeds removed)
- 2 pieces ancho chilies (stems and seeds removed)
Broth and Chicken
- 1.5 liters chicken stock (homemade or store-bought low-sodium)
- 1 pound bone-in, skin-on chicken breast
Dairy and Oils
- 4 ounces cream cheese
- 1 tablespoon distilled white vinegar
- 1 tablespoon vegetable or canola oil
Vegetables and Canned Goods
- 1 medium yellow onion (finely diced)
- 3 cloves garlic (minced)
- 2 ears corn (kernels removed)
- 1 14-ounce can diced tomatoes
- 1 4.5-ounce can chopped green chilies
- 1 14.5-ounce can black beans (drained and rinsed)
Cheese and Fresh Ingredients
- 0.5 pound pepper jack cheese (grated)
- 1 tablespoon fresh lime juice
Herbs and Garnishes
- 0.5 cup cilantro leaves (chopped)
Diced avocado, cilantro leaves, scallions, and grated cheese
Instructions
- Microwave chilies until toasted and pliable, about 30 seconds.
- Simmer chicken, stock, and chilies until chicken is cooked through, about 15 minutes. Blend chilies with some stock and cream cheese until smooth, then whisk into remaining broth. Add vinegar and set aside.
- Shred cooked chicken and set aside. Discard skin and bones.
- Cook onion in oil until softened, then add garlic and cook until fragrant. Stir in corn, tomatoes, chilies, beans, and broth mixture. Simmer briefly, then add cheese, chicken, lime juice, and cilantro. Season to taste and serve with toppings.
Notes
For extra flavor, toast the chilies well and adjust seasoning as needed.