Creamy and Delicious Chicken Enchilada Soup

This chicken enchilada soup is a comforting and flavorful dish that will satisfy your craving for Mexican cuisine. Made with tender chicken, savory spices, and creamy cheese, this soup is the perfect choice for a cozy dinner or a comforting lunch. With a prep time of just 10 minutes and a cooking time of 30 minutes, this recipe is quick and easy to make. Serve it with some tortilla chips and garnish it with fresh cilantro for an authentic and delicious meal.

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 jalapeno pepper, seeded and minced
• 1 pound boneless, skinless chicken breasts, cut into small cubes
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups chicken broth
• 1 (14.5-ounce) can diced tomatoes
• 1 (10-ounce) can Enchilada sauce
• 1 (4-ounce) can diced green chilies
• 1 cup corn kernels
• 1 cup black beans, rinsed and drained
• 1 cup heavy cream
• 1 cup shredded Monterey Jack cheese
• Fresh cilantro, for garnish
• Tortilla chips, for serving

Directions

1. In a large pot, heat the olive oil over medium heat.
2. Add the onion, garlic, red bell pepper, and jalapeno pepper. Saute until the vegetables are tender.
3. Add the chicken cubes, chili powder, cumin, paprika, salt, and black pepper. Cook, stirring occasionally, until the chicken is cooked through.
4. Pour in the chicken broth, diced tomatoes, enchilada sauce, diced green chilies, corn kernels, and black beans. Stir well to combine.
5. Bring the soup to a simmer, then reduce the heat to low and let it simmer for 20 minutes.
6. Stir in the heavy cream and shredded Monterey Jack cheese. Cook until the cheese is melted and the soup is heated through.
7. Serve the soup hot, garnished with fresh cilantro, and accompanied by tortilla chips for dipping.

Interesting Facts