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Creamy Chicken Enchilada Soup

This Creamy Chicken Enchilada Soup is perfect for cozy nights, featuring tender shredded chicken in a rich, flavorful broth with a touch of creaminess.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dinner, Lunch
Cuisine American, Mexican
Servings 6 servings
Calories 350 kcal

Ingredients
  

Main Ingredients

  • 1 lb boneless, skinless chicken breasts
  • 1 can 10 oz red enchilada sauce
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 cup corn (frozen or canned)
  • 1 can 15 oz black beans, drained and rinsed
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • Salt and pepper to taste

Garnishes

  • Chopped cilantro for garnish
  • Lime wedges for serving

Instructions
 

Preparation

  • 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

This soup keeps well in the fridge for about 3-4 days. It can be frozen for up to 3 months. To reheat, warm on the stove over low heat, stirring often.
Keyword Chicken Enchilada Soup, Cozy Dinner, Creamy Soup