Description
This creamy chicken enchilada soup combines tender chicken and rich flavors in a comforting bowl, perfect for weeknight dinners or gatherings.
Ingredients
- 2 cups cooked chicken, shredded
- 1 can (10 oz) enchilada sauce
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup corn
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup diced tomatoes
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Tortilla chips, for serving
- Shredded cheese, for topping
- Fresh cilantro, for garnish
Instructions
- Heat a large pot over medium heat.
- Sauté the diced onion and garlic until they’re soft and fragrant.
- Add in the shredded chicken along with the enchilada sauce, chicken broth, corn, black beans, diced tomatoes, cumin, chili powder, salt, and pepper.
- Bring the mixture to a gentle simmer, allowing it to cook for about 15 minutes.
- Stir in the heavy cream, warming it through until everything is combined and creamy.
- Serve hot, garnished with tortilla chips, shredded cheese, and fresh cilantro.
Notes
This soup stores well in the refrigerator for up to three days. For freezing, do so without the cream added.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican