Creamy Chicken Enchilada Soup
A rich and creamy soup that combines seasoned chicken, hearty beans, and the comforting embrace of cream, perfect for cozy gatherings or quick weeknight meals.
Ingredients
Main Ingredients
- 1 pound chicken breasts, cooked and shredded You can use rotisserie chicken to save time.
- 1 large onion, chopped
- 2 cloves garlic, minced
- 10 oz red enchilada sauce (1 can)
- 4 cups chicken broth
- 1 cup heavy cream Feel free to use non-dairy options for a lighter version.
- 1 cup corn (frozen or canned)
- 1 cup black beans (canned, drained, and rinsed) You can swap with pinto or kidney beans.
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Toppings
- shredded cheese For garnish.
- tortilla strips For added crunch.
- cilantro Fresh for garnish.
- sour cream For a creamy finish.
Instructions
Preparation
- In a large pot, sauté onion and garlic until soft and fragrant.
- Add the shredded chicken, enchilada sauce, chicken broth, heavy cream, corn, black beans, cumin, and chili powder to the pot.
Cooking
- Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
- Season with salt and pepper to taste. Serve hot with your favorite toppings!
Notes
Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 3 months. When reheating, add a splash of broth if needed.