Tuesday, April 16, 2013

Creamy Enchilada Soup with Black Beans

My heart goes out to the victims and families in Boston.  I hope that they find peace and healing during such a difficult time. 

It's finally starting to warm up out there!  The sun is starting to come out and I'm sure we can all relate when I say that it feels like Prozac from the sky!  Oh how I love the sun.  But, it's still not too warm for another rich and creamy soup to keep us company during the cooler evening.  I made this after discovering a random block of cream cheese in my fridge.  I'm sure at some point I had a reason for purchasing it, but it had long escaped me, never to return.  However, I'm glad I did, because otherwise this soup never would have made it's grand entrance into our home.

I know I've mentioned this before, but I love salsa verde.  I love ANYTHING that calls for it, so I knew that I would love this soup before ever trying it.  It's got such a smooth texture, but a nice tangy flavor, making for a very satisfying meal.  The rice and beans really bulk it up too.  The only change I would make for next time is only adding a half a block of cream cheese instead of the entire thing.  It would be enough to make it creamy, but not quite as thick.

Creamy Enchilada Soup with Black Beans
Adapted from Scattered Thoughts of a Craft Mom


32 oz chicken broth
2 cans of green enchilada sauce (I used Trader Joe's salsa verde.  It packs a punch, but I liked it.)
3/4 cup water
2 tablespoons ground cumin
1 tablespoon chile powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 cup corn, canned, fresh or frozen
 24 oz chicken breast, cooked and shredded, or chopped
1 can black or white beans, drained and rinsed
1 block cream cheese (I used reduced fat), cut into cubes
3/4 cup dry rice
salt and pepper to taste

tortilla chips
cheddar cheese
green onions


In a large pan, combine broth, enchilada sauce, water, cumin, chile powder, onion powder,  and garlic powder.  Bring to a boil.  Add rice and lower heat to a simmer.  Cook for about 30 minutes, until rice is cooked through and soft.  Add corn (no need to thaw if frozen), beans, and chicken.  Cook for about five minutes.  Add cream cheese, stir until melted and combined.  Remove from heat, and serve.  Garnish as desired.


Anonymous said...

That looks delicious! So creamy - pure comfort in a bowl. :D

Still so sad about the Boston Marathon - I am glad that my friends who were there are okay though.

Pam said...

Mmmm. It looks creamy and delicious!

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Yummmy, its perfect for cold rainy days or chilly winter season.
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Blond Duck said...

I LOVE Mexican!

Barbara said...

That looks (and sounds) wonderful, Teresa! Love those flavors...agree about the cream cheese.

Mary Bergfeld said...

What a great dish for family movie night. This really sounds delicious and it looks wonderfully creamy. I hope you have a great day. Blessings...Mary

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Joanne said...

Prozac from the sky is EXACTLY how I would describe it!! This soup sounds so deliciously flavorful!!

Velva said...

This looks good-Definitely a soup that can still warm up the belly even i fit is warming up outside.


Blond Duck said...

Happy Thursday!

chow and chatter said...

tasty soup and pleased the weather is warming up there so sad about Boston

Lynn said...

This looks delicious and really filling. And the idea of sunshine being Prozac from the sky -- :) Love it!

Chris said...

Spring does wake up the moods, doesn't it. Love this soup because everything in it are my favorites.

Val said...

This would be great for cinch de mayo!

Jocelyn said...

The weather is slowly warming up here too, although the evenings are still chilly. This soup looks creamy and delicious!

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Angie's Recipes said...

The soup looks so creamy and soul-soothingly delicious!

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Oh my goodness. This soup is amazing! I'm eating it now. Incredible.

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Anna said...

Delicious! I like this dish! Healthoop

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