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Creamy Chicken Enchilada Soup

A cozy and creamy soup loaded with chicken, spices, and a hint of creaminess, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 lb chicken breasts, cooked and shredded Use rotisserie chicken for convenience.
  • 1 can (10 oz) enchilada sauce
  • 4 cups chicken broth
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup corn, frozen or canned
  • 1 cup heavy cream Adjust the amount for desired creaminess.
Spices
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • to taste Salt and pepper
Garnishes
  • Chopped cilantro For garnish.
  • Lime wedges for serving

Method
 

Preparation
  1. In a large pot, combine the shredded chicken, enchilada sauce, chicken broth, black beans, and corn.
  2. Bring it to a simmer over medium heat.
  3. Add the heavy cream, cumin, garlic powder, salt, and pepper, stirring to combine.
  4. Allow it to cook for about 10 minutes to heat through.
  5. Serve hot, garnished with chopped cilantro and lime wedges.

Notes

Store leftovers in an airtight container for up to 4 days in the fridge or freeze for about 3 months. Reheat on the stove over low heat, adding a splash of broth if needed.