Easy Creamy

Chicken Enchilada

Soup Recipe

My Go-To Recipe:

Creamy chicken enchilada soup filled with flavor and protein. Made with the perfect amount of spice, chicken breast, and black beans, then topped with fresh avocado slices for the ultimate bite. 

1. Turn Up the Heat

Heat a dutch oven or large soup pot over medium-high heat.

2. Add Vegetables

Add avocado oil to the pot along with onion, garlic, and poblano. Saute for 3-4 minutes until onions are translucent. Add in chipotle pepper and red pepper. Stir and saute for 2-3 minutes

3. Keep Adding

Add chicken broth, enchilada sauce, sweet corn, tomatoes, black beans and chicken to the pot.

4. Time to Cook

Give it a quick stir and bring it to a boil. Simmer for 15-20 minutes until chicken is cooked through.

5. Shred the Chicken

Remove chicken from the pan and shred with two forks. Add chicken back to the pot.

6. Finishing Touches

Add cream cheese, lime juice, and cilantro. Reduce heat to medium-low and cook until cream cheese is melted.

7. Add Toppings

Add your favorite fixings (Optional toppings: cheese, avocado, diced red onion, sour cream, or greek yogurt.) and dig in! ENJOY!