Creamy Chicken Enchilada Soup
A warm and creamy blend of shredded chicken, spices, and enchilada sauce, this soup is perfect for a chilly evening and can be made in just 30 minutes.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Using rotisserie chicken adds extra juiciness.
- 4 cups chicken broth
- 1 can 10 oz enchilada sauce
- 1 cup heavy cream Can substitute with half-and-half or coconut cream for a lighter option.
- 1 cup corn (canned or frozen)
- 1 can 15 oz black beans, drained and rinsed
- 1 cup diced tomatoes with green chiles
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- to taste Salt and pepper
- for serving chips Tortilla chips
- for garnish Shredded cheese and cilantro
Instructions
Cooking
- Heat a large pot over medium heat. Add the diced onion and minced garlic; sauté for about 2-3 minutes until translucent.
- Stir in the shredded chicken, chicken broth, enchilada sauce, corn, black beans, and diced tomatoes. Mix well.
- Season the mixture with cumin, chili powder, salt, and pepper. Bring to a gentle simmer and allow it to cook for 15-20 minutes, letting the flavors meld.
- Pour in the heavy cream and stir until heated through.
- Serve your soup hot, garnished with crispy tortilla chips, shredded cheese, and fresh cilantro!
Notes
For added flavor, consider garnishing with sour cream or avocado slices. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for up to 3 months.