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Creamy Chicken Enchilada Soup

A delicious and comforting soup that combines the rich flavors of enchiladas into a creamy bowl, perfect for any time of the year.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Mexican
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded You can use rotisserie chicken to save time.
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 can (10 oz) enchilada sauce
  • 4 cups chicken broth
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn, frozen or canned
  • 1 cup heavy cream
  • 1 teaspoon cumin
  • 1 teaspoon chili powder Add more for extra spice.
  • Salt and pepper to taste
  • Shredded cheese for topping Choose your favorite type.
  • Chopped cilantro for garnish

Method
 

Preparation
  1. In a large pot over medium heat, sauté the onion and garlic until translucent.
  2. Add the shredded chicken, enchilada sauce, chicken broth, black beans, corn, cumin, and chili powder.
  3. Bring to a simmer and cook for about 15 minutes.
  4. Stir in the heavy cream, and season with salt and pepper to taste.
Serving
  1. Serve hot, topped with shredded cheese and chopped cilantro.

Notes

For extra flavor, consider adding diced bell peppers or jalapeños. Make it heartier by serving with warm tortillas or cornbread.