Creamy Mexican Chicken Enchilada Black Bean Soup For Two: A Cozy, Delicious & Healthy Dinner

Designed to serve two, this comforting dish is not just an enchanting blend of Mexican flavors but a healthy, nutrient-packed meal that’s perfect for a cozy evening at home. Full of protein-rich chicken and black beans, this soup is further enhanced with the kick of enchilada sauce and cream’s richness. This heartwarming soup is more than a meal; it’s a culinary experience that whisks you straight to the heart of Mexico. Dig in and savor every spoonful!

Creamy Mexican Chicken Enchilada Black Bean Soup Recipe

Indulge in the aromatic and delightful fusion of flavors with this Creamy Mexican Chicken Enchilada Black Bean Soup recipe.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Appetizer, Dinner, Healthy, Lunch, main course, Main Dishes, Snack, Snacks, Soups

Cuisine healthy, Latin American, Mexican

Servings 2 People

Calories 709 kcal

Equipment

• Medium-Sized Pot OR
• Dutch Oven
• Cutting Board
• Knife
• Ladle
• Bowls For Serving

Ingredients

  

1x2x3x

• 1 Chicken Breast Boneless, Skinless
• 1 cup Black Beans Soaked Overnight Or Canned
• 2 cups Chicken Broth
• 1/2 cup Enchilada Sauce
• 1 Small Onion Diced
• 2 Garlic Cloves Minced
• 1 Medium-Sized Jalapeno Seeds Removed And Diced
• 1 tsp Cumin
• 1/2 cup Corn (Frozen, Canned, or Fresh)
• 1/2 cup Cream
• Salt And Pepper To Taste
• 1 tbsp Olive Oil
• 2 tbsp Fresh Cilantro Chopped
• 1/2 Lime Juiced
• 1/2 cup Shredded Mexican Cheese Blend
• 1 Avocado Sliced (For Garnish)

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Instructions

 

• Heat olive oil in the pot over medium heat. Add the diced onion, minced garlic, and diced jalapeno, sauté until softened (about 3-5 minutes).
• Add the chicken breast to the pot along with cumin, salt, and pepper. Cook until the chicken is browned on both sides (about 5-7 minutes).
• Pour in the enchilada sauce, chicken broth, and black beans. Bring the mixture to a simmer and let it cook for 20-30 minutes until the chicken is fully cooked and the beans are tender.
• Remove the chicken breast, shred it with two forks, and return it to the pot.
• Add in the corn and simmer for another 5 minutes.
• Stir in the cream, lime juice, and half of the chopped cilantro. Adjust the seasonings as per taste.

Nutrition

Calories: 709kcalCarbohydrates: 62gProtein: 23gFat: 44gSaturated Fat: 19gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gCholesterol: 90mgSodium: 1766mgPotassium: 865mgFiber: 15gSugar: 9gVitamin A: 1760IUVitamin C: 16mgCalcium: 469mgIron: 6mg

Keyword black bean soup, Enchilada soup, mexican soup, soup

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