Creamy Chicken Enchilada Soup
Warm and comforting, this Creamy Chicken Enchilada Soup is a delightful twist on traditional enchiladas, packed with flavor and perfect for a satisfying meal any night of the week.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Cooking
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 2 cups cooked chicken, shredded
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) diced tomatoes with green chilies
- 4 cups chicken broth
- 1 cup corn (fresh, canned, or frozen)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 cup heavy cream
- Salt and pepper to taste
- Fresh cilantro, for garnish
Instructions
- Sauté the vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion, bell pepper, and garlic. Cook for about 5 minutes, until softened and fragrant.
- Combine the main ingredients: Stir in the shredded chicken, black beans, diced tomatoes, corn, chicken broth, cumin, and chili powder. Bring the mixture to a gentle simmer.
- Add cream for richness: After about 10 minutes of simmering, reduce the heat to low and stir in the heavy cream. Allow the soup to heat through for another 5 minutes.
- Season and serve: Taste and adjust seasoning with salt and pepper. Ladle the soup into bowls and top with fresh cilantro for garnish. Enjoy!
Notes
Use pre-cooked chicken to save time; rotisserie chicken is perfect for this. Adjust the spice level to suit your family’s tastes by altering the amount of chili powder used.