Name: 20 Minute Creamy Enchilada Soup
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 2 tbsp butter; 1 large onion (chopped or put through the food processor); 4 cloves garlic (chopped or put through the food processor); 1 jalapeno (seeded and chopped or put through the food processor); 1 quart chicken broth or stock (homemade or store-bought); 1 can black beans (rinsed of their liquid); 1 can diced tomatoes with chillies; 2 packets Goya Seasoning; 3/4 cup frozen or fresh corn; 1 cup Instant Pot Shredded Chicken or Rotisserie Chicken; 4 scallions (chopped); 3 tbsp cilantro (roughly chopped); 1 cup Sharp cheddar or Mild Cheddar (grated); 10 oz cream cheese; Kosher salt and pepper to taste; Sliced Avocado; Sour Cream; Grated Cheese; Diced Onion; Cilantro

Description

This 20 Minute Creamy Enchilada Soup comes together in JUST 20 minutes from start to finish. This whole recipe is completely “chop free” and boasts an incredible amount of creaminess and flavor thanks to my secret ingredient!

Ingredients

Scale

2 tbsp butter
1 large onion (chopped or put through the food processor)
4 cloves garlic (chopped or put through the food processor)
1 jalapeno (seeded and chopped or put through the food processor)
1 quart chicken broth or stock (homemade or store-bought)
1 can black beans (rinsed of their liquid)
1 can diced tomatoes with chillies
2 packets Goya Seasoning
3/4 cup frozen or fresh corn
1 cup Instant Pot Shredded Chicken or Rotisserie Chicken
4 scallions (chopped)
3 tbsp cilantro (roughly chopped)
1 cup Sharp cheddar or Mild Cheddar (grated)
10 oz cream cheese
Kosher salt and pepper to taste

Garnishes

Sliced Avocado
Sour Cream
Grated Cheese
Diced Onion
Cilantro

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Instructions

Pour the butter into a medium sized soup pot and heat up to low-medium heat.
Place onions, garlic and jalapeños into a blender or a hand blender. Puree until all chopped up. If you prefer, you can also chop by hand this just really decreases your prep time. Place the veggies into the pot with the butter and close with a lid. Allow to cook for 5 minutes
Turn the heat up to media-high and add in the chicken stock, black beans, tomatoes, corn and Goya seasoning packets. Close with a lid and allow to come to a boil. Once the soup comes to a boil, turn it down to a simmer and let it cook for 5 minutes.
Add in the shredded chicken, scallions and stir. Allow to cook for 5 minutes. Turn off the heat.
Add in the cream cheese into a food processor with 2 ladels of the soup. Puree until smooth and creamy. This part ALSO ensure that your soup will not curdle. DO NOT bring to a boil after this.
Add in the grated cheese then pour in the cream cheese mixture and stir. Taste for seasoning. Add in salt, pepper and chopped cilantro.
Serve immediately with chosen garnishes.

Notes

Both the tomatoes and the jalapeño will give a nice spicy kick. If you like it to be a bit milder just leave out the jalapeño.
If using raw chicken breast ( you will need about 1 large chicken breast) add it in during the same time that you add in the chicken stock. Then shred it right before adding in the cream cheese.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Soup
Cuisine: Mexican