Notes
Ingredients You’ll Need
Main Ingredients
- Chicken breasts – Become tender and shred perfectly.
- Red enchilada sauce – Gives the bold, classic enchilada flavor.
- Chicken broth – Forms the savory base of the soup.
- Black beans – For protein and heartiness.
- Corn – Adds sweetness and texture.
- Diced tomatoes with green chilies – Adds tang and mild heat.
- Onion – Builds savory depth.
- Garlic – Essential aromatics.
- Chili powder – Warm Mexican flavor.
- Cumin – Earthy and bold.
- Paprika – Mild heat and color.
- Salt & pepper – Adjust to your taste.
- Cream cheese – Melts into a silky, rich soup.
- Cheddar cheese – Adds body and creaminess.
- LOW for 6–7 hours, OR
- HIGH for 3–4 hours
- Remove the chicken, shred with two forks, and add it back into the soup.
- 4. Make It Creamy
- Stir in cream cheese and cheddar cheese. Let them melt on LOW heat for another 10–15 minutes until the soup is perfectly creamy.
- Ladle into bowls and top with your favorites sour cream, avocado, cilantro, or crunchy tortilla strips.
- Use chicken thighs for extra richness.
- Add more heat with jalapeños, hot enchilada sauce, or chipotle peppers.
- Use low-fat cream cheese for a lighter version.
- Blend 1 cup of soup before adding cream cheese to make it thicker.
- Stir well after adding dairy to prevent curdling.
- Use green enchilada sauce and pepper jack cheese.
- Skip the chicken, add extra beans, and use vegetable broth.
- Skip the beans and corn; add bell peppers and zucchini instead.
- Add 1–2 chipotle peppers in adobo.
- Store in an airtight container for 3–4 days. The flavors deepen over time!
- Freeze
- Freeze WITHOUT cream cheese for the best texture.
- Keeps up to 3 months.
- Warm on the stovetop or microwave, stirring often.