A creamy, hearty one-pot soup made with shredded chicken, black beans, corn, red enchilada sauce, and melted cheese. Perfect for busy weeknights or cozy weekends.
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, drained and rinsed
1 cup corn (frozen, fresh, or canned)
Salt and pepper, to taste
Optional toppings: avocado, cilantro, lime, sour cream, tortilla chips
Instructions
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Heat oil in a large pot over medium heat. Cook onion for 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 chicken broth. Bring to a boil, then reduce heat.
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Cover and simmer for 12–15 minutes until chicken is cooked through.
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Remove chicken, shred, and return to pot.
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Stir in cream cheese and let melt fully.
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Add black beans, corn, and cheddar. Cook until warmed through.
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Season to taste and serve with toppings.