Creamy Chicken Enchilada Soup
This Creamy Chicken Enchilada Soup is rich, comforting, and loaded with flavors, making it perfect for busy weeknights or cozy family dinners.
Ingredients
For the Soup
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 can (10 oz) red enchilada sauce
- 1 cup heavy cream Add just before serving for the best texture.
- 1 cup corn (frozen or canned)
- 1 cup black beans, drained and rinsed
- 1 teaspoon chili powder
- to taste Salt and pepper
For Garnish
- to taste Shredded cheese
- to taste Cilantro
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and sauté until it becomes translucent.
- Stir in the minced garlic and cook for another minute.
- Add the shredded chicken, chicken broth, enchilada sauce, corn, black beans, chili powder, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
- Stir in the heavy cream and let it cook for an additional 5 minutes.
- Serve hot, garnished with shredded cheese and cilantro.
Notes
For extra flavor depth, cook the chicken with spices before shredding. For spiciness, add jalapeños or hot sauce. This soup can be customized with different beans or vegetables like bell peppers or zucchini.