Description
A warm and comforting creamy chicken enchilada soup that’s rich, flavorful, and perfect for cozy dinners.
Ingredients
- 2 cups cooked chicken, shredded
- 1 can (10 oz) enchilada sauce
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup corn (frozen or canned)
- 1 cup black beans (canned, rinsed and drained)
- 1 cup diced tomatoes (canned or fresh)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Chopped cilantro for garnish
- Lime wedges for serving
Instructions
- In a large pot over medium heat, drizzle a little oil and sauté the diced onion and minced garlic until softened and fragrant, about 3-4 minutes.
- Stir in the shredded chicken and pour in the enchilada sauce, followed by the chicken broth, corn, black beans, diced tomatoes, cumin, chili powder, and season with salt and pepper.
- Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 10-15 minutes.
- Stir in the heavy cream and heat through for a couple more minutes.
- Serve the soup hot, garnished with chopped cilantro and lime wedges for an extra zing.
Notes
For a lighter version, omit the heavy cream. Use rotisserie chicken for quick prep.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican