Description
A warm, hearty bowl of creamy chicken enchilada soup that’s quick to whip up and perfect for weeknights or gatherings.
Ingredients
- 1 lb chicken breast (cooked and shredded)
- 1 onion (diced)
- 2 cloves garlic (minced)
- 1 can (10 oz) red enchilada sauce
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup corn (frozen or canned)
- 1 can (15 oz) black beans (rinsed and drained)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Chopped cilantro (for garnish)
- Shredded cheese (for topping)
Instructions
- Heat a large pot over medium heat, then add in the diced onion and minced garlic. Sauté until the onion is softened.
- Stir in the shredded chicken, enchilada sauce, chicken broth, corn, black beans, cumin, chili powder, and season with salt and pepper. Mix until well combined.
- Bring the mixture to a simmer for about 15-20 minutes to meld the flavors.
- Stir in the heavy cream and let it heat through without boiling.
- Serve hot, garnished with chopped cilantro and shredded cheese.
Notes
Can be made vegetarian by using vegetable broth and omitting the chicken. For a spicier version, add jalapeños.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican