Creamy Chicken Enchilada Soup
A delightful twist on traditional enchiladas, this creamy soup is loaded with chicken, beans, corn, and spices for a hearty meal perfect for chilly evenings.
Ingredients
Main ingredients
- 2 cups cooked chicken, shredded Can use rotisserie chicken for quicker preparation.
- 4 cups chicken broth Can use vegetable broth for a vegetarian version.
- 1 can (15 oz) enchilada sauce Adjust spiciness by choosing mild or hot sauce.
- 1 cup heavy cream For a thicker soup, blend a portion before adding cream.
- 1 cup corn (frozen or canned)
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup diced tomatoes with green chilies
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
- Tortilla strips for serving
Instructions
Preparation
- In a large pot, sauté the onion and garlic until softened.
- Add the shredded chicken, chicken broth, enchilada sauce, corn, black beans, and diced tomatoes.
- Stir in the cumin, chili powder, salt, and pepper.
- Bring to a simmer and let cook for 20 minutes.
- Stir in the heavy cream and heat through, but do not boil.
Notes
Serve hot garnished with fresh cilantro and tortilla strips. Pairs well with warm bread or cornbread. Store leftovers in an airtight container in the refrigerator for 3 to 4 days or freeze for up to three months.