Creamy Chicken Enchilada Soup
A comforting, creamy soup with shredded chicken, green chiles, and cheese, perfect for busy weeknights and gatherings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
- 2 cups cooked shredded chicken
- 1 can (10 oz) diced green chiles
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup sweet corn (fresh or frozen)
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Heat the chicken broth in a large pot over medium heat.
- Combine the shredded chicken, diced green chiles, black beans, corn, chili powder, cumin, salt, and pepper.
- Simmer the mixture for about 10 minutes, stirring occasionally.
- Add the heavy cream and shredded cheese, stirring until melted and creamy.
- Taste and adjust the seasonings as needed.
- Serve hot, garnished with fresh cilantro if desired.
Notes
Can be made ahead of time and stored in the refrigerator or frozen for later use. Customize heat with different types of chiles.