Soup’s On
Fall is the perfect season for hearty, warming soups that bring comfort on chilly days. This Chicken Enchilada soup will not only warm you up but also celebrates the harvest bounty, making every bowlful a comforting embrace of autumn’s flavors. This soup is loaded with chicken, corn, and black beans and gets a slight kick from poblano pepper and spices. The high-quality ingredients add robust depth of flavor, along with red enchilada sauce and spices, while cream cheese and cheddar add a slight creaminess.
Chicken Enchilada Soup
Recipe by Kasey Meyer @thechowdown courtesy of College Inn
Serves 4 | Prep time 15 minutes | Cook time 30 minutes
Ingredients
- 2 tbsp olive oil
- 1 yellow onion, diced
- 1 poblano pepper, diced
- 4 garlic cloves, minced
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp cumin
- ½ tsp black pepper
- ¼ tsp salt
- 2 chicken breasts
- 15 oz can red enchilada sauce
- 15 oz can black beans, drained and rinsed
- 15 oz can diced tomatoes with green chilies
- 2 quarts College Inn Chicken Broth
- 1 cup corn
- 4 oz cream cheese, softened
- 1 ½ cups shredded cheddar cheese
For garnish: Shredded cheese, avocado, cilantro, tortilla strips
Directions
- Heat olive oil in a Dutch oven over medium heat. Add onion and poblano pepper and sauté for 5 minutes. Add garlic, chili powder, smoked paprika, cumin, salt and pepper and sauté for an additional minute.
- To the dutch oven, add chicken breasts, red enchilada sauce, black beans, diced tomatoes and College Inn chicken broth. Bring soup to a simmer, cover with lid and cook for 20 minutes, or until chicken breasts are cooked through.
- Remove chicken and shred it with two forks. Return chicken to the pot along with corn, cream cheese and cheddar cheese. Stir and cook soup for an additional 5 minutes, or until cream cheese and cheese have melted.
- Ladle soup into bowls and garnish with desired toppings.
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