Creamy Chicken Enchilada Soup
A warm and comforting soup that combines the hearty flavors of classic enchiladas with a rich, creamy texture, perfect for chilly days.
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound cooked chicken breast, shredded Rotisserie chicken can be used for convenience.
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup corn (fresh, frozen, or canned)
- 2 cups black beans, drained and rinsed
- 1 can (10 oz) red enchilada sauce
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- to taste salt and pepper
- 1 cup shredded cheese (cheddar or Mexican blend) for garnish
- to taste Fresh cilantro, chopped for serving
- as needed Tortilla chips on the side
Instructions
Preparation
- Gather all your ingredients to speed up the cooking process.
- In a large pot or Dutch oven, heat olive oil over medium heat.
- Add diced onion and sauté for about 5 minutes until soft and translucent.
- Stir in minced garlic and cook for an additional minute until fragrant.
- Add shredded chicken, chicken broth, heavy cream, corn, black beans, and enchilada sauce to the pot. Stir well.
- Sprinkle in ground cumin, chili powder, smoked paprika, salt, and pepper and stir until well combined.
- Bring the soup to a simmer and cook for 15-20 minutes, stirring occasionally.
- Remove from heat and gradually stir in shredded cheese until melted and smooth.
- Taste and adjust seasonings as needed before serving.
Notes
Serve warm, topped with fresh chopped cilantro and tortilla chips on the side. For variations, you can adjust the spices, add different vegetables, or use alternate proteins.