Creamy Chicken Enchilada Soup
A rich and comforting soup that combines the flavors of enchiladas with tender chicken, creamy goodness, and vibrant spices, perfect for family gatherings or a cozy night in.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded
- 1 can (10 oz) enchilada sauce
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup corn (frozen or canned)
- 1 cup black beans (canned, drained and rinsed)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- to taste salt and pepper
- 1 cup shredded cheese (cheddar or Mexican blend)
- for garnish tortilla strips
- for garnish chopped cilantro
Instructions
Preparation
- Heat a large pot over medium heat and add the shredded chicken along with the enchilada sauce and chicken broth. Stir and bring to a gentle simmer for about 10 minutes.
- Add corn and black beans, stirring well. Continue to simmer for an additional 10 minutes to meld the flavors and soften the ingredients.
Cooking
- Stir in the heavy cream, followed by cumin, chili powder, and salt and pepper to taste. Simmer for an additional 5 to 10 minutes while stirring occasionally.
Serving
- Ladle the soup into bowls and top with shredded cheese, tortilla strips, and fresh cilantro. Serve with warm tortillas or tortilla chips.
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Notes
For a spicier kick, consider adding diced jalapeños. Use homemade broth for better flavor, and if short on time, rotisserie chicken can expedite the process. Store the soup properly in an airtight container to keep it fresh for up to three days in the fridge or freeze for up to three months.