Creamy Chicken Enchilada Soup

This Creamy Chicken Enchilada Soup has all the flavors of classic enchiladas in a warm, comforting bowl. It’s rich, a little spicy, and packed with tender chicken, beans, and fire-roasted goodness. Finish it with crispy tortilla strips, shredded cheese, sour cream, avocado, and a squeeze of lime for the perfect bite.

Ingredients:

1 tbsp butter

2 boneless, skinless chicken breasts

1 tbsp olive oil

1 small onion, diced

1 jalapeño, diced

1 red bell pepper, diced

Salt and pepper, to taste

2 tsp cumin

1 tsp smoked paprika

1 tsp chili powder

1 tsp chipotle chili powder (or two tsp regular)

1 tsp dried oregano

1/4 tsp cayenne pepper (to taste)

1/4 tsp cinnamon (optional)

6 cloves garlic, minced (to taste)

1 chipotle pepper in adobo, minced (optional, for heat)

6 cups chicken broth made with Knorr chicken bouillon

1 tsp worcestershire (optional)

1 (10 oz) can red enchilada sauce (or homemade)

1 (14.5 oz) can fire-roasted diced tomatoes

1 (4 oz) can diced green chilies

1 bay leaf

1 pack Knorr Mexican Rice Side

1 (15 oz) can black or pinto beans, drained and rinsed (can double)

1 cup fire-roasted corn (fresh is best)

4 oz cream cheese, softened

Juice of 1 lime

1/4 cup cilantro, chopped

Garnish Options:

• Fresh cilantro

• Crispy fried tortilla strips

• Charred corn

• Crumbled cotija cheese or cheddar cheese

• Jalapeños

• Avocado

• Lime juice

• Sour cream

Instructions:

1. Season the chicken with salt, pepper, cumin, smoked paprika, chili powder, and oregano.

2. In a large pot, heat your butter over medium-high heat. Add in your chicken and sear for a few minutes on each side. They don’t need to be cooked through. Remove from the pan and set aside.

3. In the same pot, reduce heat to medium and add in a touch of olive oil. Sauté your diced onion, jalapeño, and bell pepper with salt and pepper.

4. Once soft, add in the cumin, chili powder, chipotle chili powder, smoked paprika, oregano, cinnamon and cayenne. Stir and toast for a minute.

5. Throw in the minced garlic and chipotle pepper with adobo sauce (if using). Let it cook for about 30 seconds, just until fragrant.

6. Pour in the chicken broth made with Knorr chicken bouillon, Worcestershire, enchilada sauce, fire-roasted diced tomatoes, and green chilies. Stir to combine and season with salt and pepper.

7. Return the chicken to the pot and add the bay leaf. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 10 minutes, or until the chicken is cooked through.

8. Once done, remove the chicken, shred it, and set aside.

9. Pour in the Knorr Mexican Rice, cover, and simmer until tender (about 10 minutes).

10. Add in the black beans, corn, and shredded chicken. Simmer for a few minutes to bring everything to temperature.

11. Add in the softened cream cheese. Stir until melted and fully incorporated.

12. Finish it off with lime juice and fresh cilantro. Taste for seasonings and adjust if needed.

13. Serve topped with crispy fried tortilla strips, charred corn, crumbled cotija or chedddar cheese, fresh cilantro, jalapeños, avocado, and sour cream. Enjoy!

Prep Time: 15 - 20 minutes

Cook Time: 30 - 35 minutes

Servings: 4 - 6 servings