Enchilada Soup

Enchilada Soup

SERVINGS

6

PREP TIME

10 Min

COOK TIME

40 Min

If you’re a fan of enchiladas, you have to try our spin on this classic Mexican dish as a hearty bowl of soup. This creamy chicken enchilada soup recipe combines chicken, enchilada sauce, black beans, and diced tomatoes together with our SteamCrisp® Super Sweet Yellow and White Whole Kernel Corn to make a homemade enchilada soup that’s bursting with flavor.
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Green Giant® SteamCrisp® Super Sweet Yellow & White Whole Kernel Corn

Green Giant® SteamCrisp® Super Sweet Yellow & White Whole Kernel Corn
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Enchilada Soup

FULL RECIPE

Serving Size: 6

Prep Time: 10 minutes

Cook Time: 40 minutes

Green Giant product(s) used: Green Giant® SteamCrisp® Super Sweet Yellow & White Whole Kernel Corn

Lists of ingredients:

  • 2 Tablespoons avocado oil
    1 small yellow onion, chopped
    1 pound boneless, skinless chicken breast
    2 teaspoons ground cumin
    4 cups chicken broth
    1 can (10 ounces) red enchilada sauce
    1 can (15 ounces) diced tomatoes with green chiles
    1 can (11 ounces) Green Giant® SteamCrisp® Super Sweet Yellow and White Whole Kernel Corn, drained
    1 can (15 ounces) black beans, drained and rinsed
    4 ounces cream cheese, cubed
    2 ounces crispy tortilla strips for serving
    Chopped cilantro for serving

STEPS

1 Heat oil over medium in a large pot. Add onions and sauté for 5 minutes.
2 Add chicken breasts, cumin, broth, enchilada sauce and tomatoes. Bring to a boil and reduce heat to low. Simmer for 30 minutes with lid cracked.
3 Remove chicken breasts using tongs and transfer to a cutting board. Shred chicken with two forks. Return to pot. Stir in corn, black beans and cream cheese. Simmer for 5 minutes longer, until cream cheese is melted.
4 Ladle into bowls and top with tortilla strips and chopped cilantro.

TIPS & TRICKS

A fresh salad and Mexican rice go great with any enchilada dish, and we also recommend cornbread or quesadillas alongside this chicken cheese enchilada soup. You can try customizing your soup’s finishing touches with toppings like guacamole, sour cream, Pico de Gallo or jalapeños.

Serving Size: 6

Prep Time: 10 minutes

Cook Time: 40 minutes

Green Giant product(s) used: Green Giant® SteamCrisp® Super Sweet Yellow & White Whole Kernel Corn

  • 2 Tablespoons avocado oil
    1 small yellow onion, chopped
    1 pound boneless, skinless chicken breast
    2 teaspoons ground cumin
    4 cups chicken broth
    1 can (10 ounces) red enchilada sauce
    1 can (15 ounces) diced tomatoes with green chiles
    1 can (11 ounces) Green Giant® SteamCrisp® Super Sweet Yellow and White Whole Kernel Corn, drained
    1 can (15 ounces) black beans, drained and rinsed
    4 ounces cream cheese, cubed
    2 ounces crispy tortilla strips for serving
    Chopped cilantro for serving

1 Heat oil over medium in a large pot. Add onions and sauté for 5 minutes.
2 Add chicken breasts, cumin, broth, enchilada sauce and tomatoes. Bring to a boil and reduce heat to low. Simmer for 30 minutes with lid cracked.
3 Remove chicken breasts using tongs and transfer to a cutting board. Shred chicken with two forks. Return to pot. Stir in corn, black beans and cream cheese. Simmer for 5 minutes longer, until cream cheese is melted.
4 Ladle into bowls and top with tortilla strips and chopped cilantro.

Tips & Tricks

A fresh salad and Mexican rice go great with any enchilada dish, and we also recommend cornbread or quesadillas alongside this chicken cheese enchilada soup. You can try customizing your soup’s finishing touches with toppings like guacamole, sour cream, Pico de Gallo or jalapeños.

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