Creamy Chicken Enchilada Soup
A warm and comforting bowl of soup with classic enchilada flavors, perfect for busy weeknights or chilly evenings.
Ingredients
Main Ingredients
- 1 pound chicken breast, cooked and shredded Feel free to swap with rotisserie chicken for quicker prep.
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (10 oz) enchilada sauce
- 4 cups chicken broth Substitute with vegetable broth for a lighter base.
- 1 cup heavy cream Can be substituted with half-and-half or coconut cream.
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn, frozen or canned
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Shredded cheese and cilantro for garnish Consider toppings like crispy tortilla strips, sour cream, or avocado slices.
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and minced garlic. Sauté until they turn soft and fragrant.
- Stir in your shredded chicken, enchilada sauce, chicken broth, and heavy cream.
- Toss in the rinsed black beans, corn, cumin, chili powder, and season with salt and pepper.
- Bring the mixture to a gentle simmer and let it cook for about 20 minutes.
- Taste and adjust the seasoning if necessary.
- Serve hot, garnished with shredded cheese and fresh cilantro.
Notes
This Creamy Chicken Enchilada Soup stores beautifully. To keep it fresh, let it cool completely before transferring to an airtight container. It can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat on the stovetop or in the microwave, adding a splash of chicken broth if it thickens too much upon refrigeration.