Ingredients
Scale
- 1 lb boneless, skinless chicken breasts (or rotisserie chicken)
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 32 oz chicken broth (low sodium preferred)
- 1 can (10 oz) red enchilada sauce (mild or medium)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 8 oz cream cheese, softened and cubed
- 1 1/2 cups shredded sharp cheddar cheese
- Salt and black pepper to taste
- Optional toppings: Fresh cilantro, lime wedges, avocado, sour cream, tortilla strips
Instructions
- Step 1: Sauté the Aromatics. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 5 to 6 minutes until it becomes translucent and soft. Stir in the minced garlic and cook for another 60 seconds until fragrant. Be careful not to burn the garlic, as it can turn bitter.
- Step 2: Simmer the Soup Base. Pour in the chicken broth and the red enchilada sauce. Add the black beans, frozen corn, cumin, chili powder, and smoked paprika. If using raw chicken breasts, submerge them whole into the liquid. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and simmer for 15 to 20 minutes, or until the chicken is fully cooked through and easy to shred.
- Step 3: Shred and Thicken. Remove the cooked chicken breasts from the pot and place them on a cutting board. Use two forks to shred the meat into bite-sized pieces, then return the chicken to the pot. Stir in the softened cream cheese cubes and the shredded cheddar cheese. Whisk gently over low heat until the cheeses are completely melted and the soup is silky and smooth. Season with salt and pepper to taste.
- Step 4: Plating and Garnish. Ladle the hot soup into deep bowls. This is where the magic happens—pile on your favorite toppings. A squeeze of fresh lime juice is essential to cut through the richness. Top with plenty of fresh cilantro, diced avocado, and a handful of tortilla strips for a satisfying crunch. Serve immediately while piping hot.
- Cook Time: 40 minutes