This one-pot creamy soup is loaded with shredded chicken, black beans, corn, cheese, and red enchilada sauce for a rich, comforting meal that’s ready in under 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
Ingredients
1 lb boneless skinless chicken breasts or thighs
1 tbsp oil
1 yellow onion, chopped
3 garlic cloves, minced
2 tsp chili powder
1 tsp ground cumin
1/2 tsp smoked paprika
3 cups low-sodium chicken broth
1 (10 oz) can red enchilada sauce
1 (8 oz) block cream cheese, cubed
1 cup shredded cheddar cheese
1 (15 oz) can black beans, rinsed and drained
1 cup corn (fresh, canned, or frozen)
Salt and pepper, to taste
Optional: avocado, lime, sour cream, cilantro, tortilla strips
Instructions
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In a large pot, heat oil over medium heat. Cook onion until soft, about 3–4 minutes. Add garlic and cook 30 seconds.
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Add chicken, chili powder, cumin, and paprika. Stir to coat.
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Pour in enchilada sauce and broth. Stir and bring to a simmer.
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Cover and cook for 12–15 minutes or until chicken is done.
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Shred the chicken and return it to the pot.
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Add cream cheese and stir until fully melted.
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Stir in black beans, corn, and cheddar cheese. Heat through.
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Season to taste and serve hot with toppings.