Creamy Chicken Enchilada Soup
A warm and creamy chicken enchilada soup that delights the taste buds with rich flavors and spices, perfect for cozy nights in.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 can red enchilada sauce (10 oz)
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup corn (frozen or canned)
- 1 can black beans, drained and rinsed (15 oz)
- 1 number onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- Salt and pepper to taste
- Chopped cilantro for garnish
- Lime wedges for serving
Instructions
Cooking Instructions
- In a large pot over medium heat, sauté the diced onion and garlic until they turn translucent.
- Add the chicken breasts, enchilada sauce, chicken broth, corn, black beans, cumin, salt, and pepper.
- Bring to a simmer and cook for 20–25 minutes, or until the chicken is cooked through.
- Remove the chicken, shred it with two forks, and return it to the pot.
- Stir in the heavy cream and simmer for an additional 5 minutes.
- Serve hot, garnished with chopped cilantro and lime wedges.
Notes
Let the flavors develop by simmering longer if you have time. You can swap chicken for turkey or use cream alternatives like coconut milk for a lighter version. Blend a portion of the soup for a creamier consistency, or leave it chunky for more bite. This soup keeps well in the fridge for about 3-4 days in an airtight container. Freeze portions for up to 3 months.