Creamy Chicken Enchilada Soup
A cozy and rich Tex-Mex-inspired chicken enchilada soup that is quick to make and full of comforting flavors.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use rotisserie chicken for convenience.
- 1 onion diced onion Diced
- 2 cloves garlic, minced Minced
- 4 cups chicken broth Low sodium recommended.
- 10 oz enchilada sauce Canned
- 1 cup heavy cream
- 1 cup corn Frozen or canned and drained.
- 1 cup black beans, rinsed and drained Canned
Spices
- 1 teaspoon cumin
- 1 teaspoon chili powder
- to taste Salt
- to taste Pepper
Toppings
- to taste Tortilla chips For serving
- to taste Shredded cheese For topping
- to taste Fresh cilantro For garnish
Instructions
Preparation
- Heat a large pot over medium heat. Add a little oil, then sauté the diced onion and minced garlic until the onion is soft and translucent.
- Add the shredded cooked chicken, chicken broth, and the can of enchilada sauce. Stir and bring the mix to a simmer.
- Pour in the heavy cream. Stir in the corn, rinsed black beans, cumin, chili powder, salt, and pepper.
- Let the soup simmer gently for 15–20 minutes so the flavors meld. Taste and adjust salt and pepper.
- Serve hot and top with crushed tortilla chips, shredded cheese, and fresh cilantro.
Notes
Cool the soup to room temperature, then store in an airtight container in the fridge for up to 3–4 days. Reheat on the stove over low heat, stirring so the cream doesn’t separate. You can also freeze the soup for up to 2 months — thaw in the fridge overnight and reheat gently.