Creamy Chicken Enchilada Soup
A hearty, flavor-packed soup combining tender chicken, zesty enchilada sauce, and creamy goodness, making it perfect for chilly evenings or busy weeknights.
Ingredients
Main Ingredients
- 1 pound cooked chicken, shredded Rotisserie chicken works great.
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can enchilada sauce (15 oz) Check for gluten-free options if needed.
- 4 cups chicken broth Can substitute with vegetable broth for a lighter version.
- 1 can black beans, drained and rinsed (15 oz)
- 1 cup corn kernels (frozen or canned) Fresh corn can be used for added crunch.
- 1 cup heavy cream Can substitute with coconut milk for a dairy-free version.
- 1 teaspoon cumin Can substitute with taco seasoning.
- 1 teaspoon chili powder Adjust to taste for spiciness.
- Salt and pepper to taste
- Chopped cilantro for garnish Fresh cilantro enhances flavor.
- Shredded cheese for topping Add during the last minute of cooking for gooey texture.
Instructions
Preparation
- Sauté the diced onion and minced garlic in a large pot over medium heat until the onion is translucent.
- Stir in the cooked shredded chicken, enchilada sauce, chicken broth, black beans, corn, cumin, chili powder, salt, and pepper. Bring the pot to a boil.
- Reduce the heat and let it simmer for about 20 minutes to meld all the flavors together.
- Pour in the heavy cream, stirring gently, and heat through.
- Ladle the soup into bowls and garnish with chopped cilantro and shredded cheese.
Notes
For extra creaminess, consider drizzling sour cream or avocado on top. This soup can be served as a hearty main course or as a starter.