Easy Creamy Chicken Enchilada Soup Recipe

Name: Easy Creamy Chicken Enchilada Soup Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 2 whole dried guajillo chilies, stems and seeds removed (see note); 2 whole dried ancho chilies, stems and seeds removed (see note); 1 1/2 quarts (1.5 liters) homemade or store-bought low-sodium chicken stock; 1 split bone-in, skin-on chicken breast (about 1 pound; 450 grams); 4 ounces (100 grams) cream cheese; 1 tablespoon (15 milliliters) distilled white vinegar (see note); 1 tablespoon (15 milliliters) vegetable or canola oil; 1 medium yellow onion, finely diced (about 1 cup; 1/2 pound; 200 grams); Kosher salt and freshly ground black pepper; 3 medium cloves garlic, minced (about 1 tablespoon; 10 grams); 2 ears of corn, kernels removed (about 1 1/2 cups; 250 grams); 1 (14-ounce; 400-milliliter) can diced tomatoes; 1 (4.5-ounce; 125-milliliter) can chopped green chilies (see note); 1 (14.5-ounce; 400-gram) can black beans, drained and rinsed; 1/2 pound (225 grams) grated pepper jack cheese; 1 tablespoon (15 milliliters) fresh juice from 1 lime; 1/2 cup picked fresh cilantro leaves (about 1 ounce; 30 grams), chopped; Diced avocado, picked fresh cilantro leaves, sliced scallions, and grated cheese, for serving

Instructions

Prep:10minCook:45min

This chicken enchilada soup features a rich and creamy broth, plenty of melted cheese, and the spicy, toasty flavor of chiles. Little nubs of sweet corn and black beans fill each spoonful, along with tender bits of shredded chicken. It's like drinking deliciously inauthentic liquid enchiladas—what more could you want on a cold night?

Updated at: Thu, 21 Nov 2024 10:04:31 GMT