Description
A comforting and creamy chicken enchilada soup that’s perfect for chilly nights or family dinners.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 can (10 oz) enchilada sauce
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup corn
- 1 cup black beans
- 1 onion (diced)
- 2 cloves garlic (minced)
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Tortilla chips (for serving)
- Cheddar cheese (for topping)
- Sour cream (for topping)
- Fresh cilantro (for garnish)
Instructions
- In a large pot over medium heat, add a drizzle of olive oil and sauté the diced onion and minced garlic until translucent—about 4-5 minutes.
- Add the cooked chicken, enchilada sauce, chicken broth, corn, black beans, cumin, and chili powder into the pot. Stir well to combine.
- Allow the mixture to come to a gentle simmer. Reduce heat to low and let it bubble away for about 15 minutes.
- Stir in the heavy cream and let it continue to cook for an additional 5 minutes on low heat.
- Season with salt and pepper to taste. Adjust seasonings as needed.
- Ladle the soup into bowls and top it with crushed tortilla chips, shredded cheddar cheese, a dollop of sour cream, and fresh cilantro.
Notes
This soup stores well in an airtight container for up to 4 days in the fridge or freezes for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 80mg