Description
A warm and comforting creamy chicken enchilada soup, perfect for busy weeknights and cozy dinners.
Ingredients
- 2 cups cooked chicken, shredded
- 1 can (10 oz) enchilada sauce
- 4 cups chicken broth
- 1 cup heavy cream
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (fresh or frozen)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Tortilla chips and cilantro for serving
Instructions
- In a large pot, heat the olive oil over medium heat. Sauté the onions and garlic until they soften.
- Add the shredded chicken, enchilada sauce, chicken broth, chili powder, cumin, salt, and pepper to the pot. Stir to combine.
- Bring to a gentle simmer and cook for about 10 minutes.
- Stir in the heavy cream, black beans, and corn. Continue to simmer for another 5 minutes.
- Serve hot, topped with tortilla chips and fresh cilantro.
Notes
For added convenience, use rotisserie chicken. Experiment with toppings like avocado or jalapeños for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican