This creamy chicken enchilada soup combines the bold flavors of Mexican cuisine into a comforting bowl. With tender shredded chicken, hearty beans, and a rich, cheesy broth, it's a perfect dish for chilly evenings or casual gatherings. The addition of spices like chili powder and cumin infuses the soup with warmth, while optional garnishes such as avocado, cilantro, and lime add freshness and vibrancy. Whether served as a main course or paired with crusty bread, this soup offers a delightful and satisfying meal.

INGREDIENTS

• 1 tablespoon olive oil

• 1 medium white onion, halved and sliced

• 1 clove garlic, thinly sliced

• 1 tablespoon ancho chile powder

• 1 teaspoon dried oregano

• 2 teaspoons brown sugar

• 1/2 teaspoon salt, plus more to taste

• 2 (28-ounce) cans whole, peeled tomatoes with juice, preferably fire roasted

• 4 ounces (about 1 heaping cup) Monterey jack cheese, shredded

• 1 cup chicken stock

• 1/2 cup heavy cream

• 3 cups cooked chicken, shredded

• 3 cups corn kernels, fresh or frozen (no need to defrost)

• 1 (14.5-ounce) can black beans, rinsed and drained

DIRECTIONS

1. Heat olive oil in a large pot over medium heat. Add sliced onion and cook for 5–7 minutes until soft and golden.

2. Stir in sliced garlic, ancho chile powder, oregano, brown sugar, and salt. Cook for 1 minute until fragrant.

3. Add whole tomatoes with juice to the pot. Break up the tomatoes using a potato masher or wooden spoon. Simmer uncovered for 10 minutes.

4. Stir in shredded Monterey jack cheese until melted and incorporated.

5. Carefully ladle the soup into a blender, cover with a lid, and blend until smooth. Alternatively, use an immersion blender directly in the pot.

6. Return the blended soup to the pot and set over medium heat.

7. Stir in chicken stock and heavy cream. Bring to a gentle simmer.

8. Add shredded chicken, corn kernels, and black beans. Simmer for 5–7 minutes until heated through.

9. Taste and adjust seasoning with additional salt if desired.

10. Serve hot, garnished with optional toppings such as cilantro leaves, thinly sliced jalapeños, lime wedges, crumbled cotija cheese, diced avocado, and warm corn tortillas.

NUTRITIONAL VALUE (per serving)

• Calories: 508

• Total Fat: 32g

• Saturated Fat: 13g

• Cholesterol: 94mg

• Sodium: 641mg

• Total Carbohydrates: 34g

• Dietary Fiber: 10g

• Sugars: 7g

• Protein: 25g

• Vitamin C: 19mg

• Calcium: 215mg

• Iron: 3mg

• Potassium: 809mg