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Creamy Chicken Enchilada Soup

A comforting and creamy soup bursting with flavors, perfect for a cozy meal any night of the week.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound chicken breasts, cooked and shredded
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 can (10 oz) red 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
  • Salt and pepper to taste
Toppings
  • shredded cheese For serving
  • tortilla strips For serving
  • cilantro For serving
  • sour cream For serving

Method
 

Preparation
  1. In a large pot, sauté onion and garlic until soft.
  2. Add shredded chicken, enchilada sauce, chicken broth, heavy cream, corn, black beans, cumin, and chili powder.
  3. Bring to a boil, then reduce heat and simmer for 20 minutes.
  4. Season with salt and pepper to taste. Serve hot with your favorite toppings.

Notes

Store leftovers in the fridge for up to 3 days or freeze for about 3 months. Reheat gently, adding a splash of broth to loosen.