Ingredients
Scale
- 2 tbsp olive oil
- 1 lb boneless, skinless chicken breasts
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 (15 oz) can fire-roasted tomatoes
- 1 (6 oz) can enchilada sauce
- 2 cups chicken broth
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen corn
- Β½ cup heavy cream or coconut cream
- ΒΌ cup cream cheese
- Β½ cup shredded Monterey Jack cheese
- Salt and pepper to taste
- For garnish: avocado, cilantro, lime wedges, sour cream
Instructions
- Heat olive oil in a large pot over medium heat. Add chicken and cook until golden, about 5β6 minutes per side. Remove and shred.
- Add onion and garlic to the same pot; sautΓ© until softened, 3 minutes.
- Stir in chili powder, cumin, and smoked paprika; cook 1 minute.
- Add fire-roasted tomatoes, enchilada sauce, and chicken broth. Simmer 10 minutes.
- Add black beans and corn; cook 5 more minutes.
- Stir in cream, cream cheese, and shredded chicken. Cook until cream cheese melts, 2β3 minutes.
- Top with Monterey Jack cheese, cover, and let melt 2 minutes. Season to taste.
- Serve warm with favorite garnishes.
Notes
- For a thicker soup, blend Β½ cup of the soup base and stir back in.
- Vegetarian option: omit chicken, use veggie broth, and add extra beans or tofu.
- Make ahead:εε¨ refrigerated for up to 3 days or freeze for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: High Protein
Nutrition
- Serving Size: 1 cup
- Calories: 340 Kcal
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 85 mg
