How to Make Creamy Enchilada Soup  

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1. Gather Ingredients 

Collect all the necessary ingredients. For creamy enchilada soup, you'll need chicken broth, enchilada sauce, diced chicken breast, black beans, corn, diced tomatoes, diced onions, minced garlic, cream cheese, and seasonings such as chili powder, cumin, salt, and pepper. 

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2. Sauté Vegetables 

In a large pot or Dutch oven, heat some olive oil over medium heat. Add diced onions and minced garlic to the pot and sauté until the onions are translucent and fragrant. 

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3. Add Chicken and Spices 

Once the onions are soft, add diced chicken breast to the pot. Season the chicken and vegetables with chili powder, cumin, salt, and pepper. Cook the chicken until it's no longer pink, stirring occasionally. 

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4. Combine Ingredients 

Pour in chicken broth, enchilada sauce, diced tomatoes, black beans, and corn. Stir well to combine all the ingredients. 

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5. Simmer 

Bring the soup to a simmer over medium heat. Allow it to simmer for about 10-15 minutes, allowing the flavors to meld together and the chicken to fully cook through. 

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6. Add Cream Cheese 

Once the soup has simmered and the chicken is cooked, reduce the heat to low. Cut the cream cheese into small cubes and add them to the soup. Stir continuously until the cream cheese is fully melted and incorporated into the soup, creating a creamy texture. 

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7. Adjust Seasoning 

Taste the soup and adjust the seasoning as needed. Add more salt, pepper, or spices according to your preference. 

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8. Serve 

Ladle the creamy enchilada soup into bowls and garnish with toppings such as shredded cheese, sliced avocado, chopped cilantro, or a dollop of sour cream. Serve hot and enjoy! 

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