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Creamy Chicken Enchilada Soup

A warm, creamy soup featuring chicken, red enchilada sauce, and heavy cream, perfect for quick dinners and leftovers.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken breasts Use rotisserie chicken for faster prep.
  • 1 can (10 oz) red enchilada sauce
  • 4 cups chicken broth
  • 1 cup heavy cream For a dairy-free version, use full-fat coconut milk.
  • 1 cup corn (frozen or canned)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 onion, diced
  • 2 cloves garlic, minced Toasting garlic adds flavor.
  • 1 tsp cumin
  • Salt and pepper to taste
  • Chopped cilantro for garnish Optional, for serving.
  • Lime wedges for serving Optional, for serving.

Method
 

Preparation
  1. In a large pot over medium heat, sauté the diced onion and garlic until translucent.
  2. Add the chicken breasts, enchilada sauce, chicken broth, corn, black beans, cumin, salt, and pepper.
  3. Bring to a simmer and cook for 20–25 minutes, or until the chicken is cooked through.
  4. Remove the chicken, shred it with two forks, and return it to the pot.
  5. Stir in the heavy cream and simmer for an additional 5 minutes.
Serving
  1. Serve hot, garnished with chopped cilantro and lime wedges.

Notes

This soup can be stored in the fridge for up to 4 days or frozen for up to 3 months. Add a splash of broth when reheating for a creamy texture. To make it vegan, substitute chicken with chickpeas and use coconut cream instead of heavy cream.