Chicken Enchilada Soup
A warm, comforting dish combining tender shredded chicken, hearty beans, and a blend of spices, perfect for family dinners or cozy nights.
Ingredients
Base Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 15-ounce can black beans, drained and rinsed
- 1 15-ounce can corn, drained
- 1 10-ounce can red enchilada sauce
- 1 4-ounce can chopped green chilies
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro (optional) For garnish
- to taste Tortilla chips For serving
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about five minutes, or until it becomes translucent.
- Add the minced garlic, ground cumin, chili powder, paprika, salt, and black pepper. Cook for an additional one to two minutes, stirring until the spices become fragrant.
- Pour in the chicken broth and bring to a gentle simmer.
Cooking
- Add the shredded chicken, black beans, corn, enchilada sauce, and chopped green chilies to the pot. Stir together well and let it simmer for 15 to 20 minutes.
- Gradually pour in the heavy cream and add both types of shredded cheese. Stir until the cheeses melt and the soup becomes creamy.
Serving
- Serve hot in bowls, garnished with chopped cilantro and accompanied by tortilla chips.
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Notes
Use rotisserie chicken for a quick shortcut. Adjust spice levels to your preference. Incorporate additional vegetables for extra nutrition. Store leftovers properly to maintain freshness.