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Easy Creamy Chicken Enchilada Soup Recipe

Name: Easy Creamy Chicken Enchilada Soup Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6
Ingredients: 2 whole dried guajillo chilies, stems and seeds removed (see note); 2 whole dried ancho chilies, stems and seeds removed (see note); 1 1/2 quarts (1.5 liters) homemade or store-bought low-sodium chicken stock; 1 split bone-in, skin-on chicken breast (about 1 pound; 450 grams); 4 ounces (100 grams) cream cheese; 1 tablespoon (15 milliliters) distilled white vinegar (see note); 1 tablespoon (15 milliliters) vegetable or canola oil; 1 medium yellow onion, finely diced (about 1 cup; 1/2 pound; 200 grams); Kosher salt and freshly ground black pepper; 3 medium cloves garlic, minced (about 1 tablespoon; 10 grams); 2 ears of corn, kernels removed (about 1 1/2 cups; 250 grams); 1 (14-ounce; 400-milliliter) can diced tomatoes; 1 (4.5-ounce; 125-milliliter) can chopped green chilies (see note); 1 (14.5-ounce; 400-gram) can black beans, drained and rinsed; 1/2 pound (225 grams) grated pepper jack cheese; 1 tablespoon (15 milliliters) fresh juice from 1 lime; 1/2 cup picked fresh cilantro leaves (about 1 ounce; 30 grams), chopped; Diced avocado, picked fresh cilantro leaves, sliced scallions, and grated cheese, for serving

Prep Time

10m

Cook Time

45m

Total Time

55m

This easy creamy chicken enchilada soup recipe is a hearty and flavorful dish that will warm you up on a chilly day. With just the right amount of spice and a creamy texture, it's the perfect combination of comfort and flavor. Top it off with avocado, cilantro, and cheese for a delicious meal.