Description
A comforting, flavor-packed one-pot soup inspired by classic enchiladas. Creamy, hearty, and easy to make, this dish is perfect for cozy dinners, meal prep, or feeding a crowd with minimal effort.
Ingredients
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Olive oil – 1 tablespoon
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Yellow onion, diced – 1 medium (about 1 cup)
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Garlic cloves, minced – 3
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Boneless, skinless chicken breasts – 1½ pounds (680 g)
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Ground cumin – 2 teaspoons
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Chili powder – 2 teaspoons
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Smoked paprika – 1 teaspoon
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Dried oregano – 1 teaspoon
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Salt – 1 teaspoon
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Black pepper – ½ teaspoon
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Crushed tomatoes – 1 can (14.5 oz / 410 g)
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Tomato sauce – 1 can (8 oz / 225 g)
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Chicken broth – 4 cups (960 ml)
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Black beans, drained and rinsed – 1 can (15 oz / 425 g)
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Corn kernels – 1½ cups (225 g)
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Heavy cream – ¾ cup (180 ml)
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Shredded cheddar cheese – 1½ cups (170 g)
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Lime juice – 1 tablespoon
Instructions
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Heat olive oil in a large pot over medium heat. Add onion and cook until softened.
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Stir in garlic and cook briefly until fragrant.
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Add chicken breasts and season with cumin, chili powder, smoked paprika, oregano, salt, and pepper.
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Pour in crushed tomatoes, tomato sauce, and chicken broth. Bring to a simmer.
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Cover and cook for 20–25 minutes, until chicken is cooked through.
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Remove chicken, shred it, and return it to the pot.
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Add black beans and corn; simmer uncovered for 10 minutes.
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Stir in heavy cream and shredded cheddar cheese until smooth.
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Finish with lime juice, adjust seasoning, and serve hot.
Notes
For best freezing results, leave out the cream and cheese until reheating. Adjust spice levels to taste, and customize with your favorite toppings for added texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes