Chicken Enchilada Soup
A creamy and comforting Chicken Enchilada Soup packed with flavor, perfect for any weeknight dinner.
Ingredients
For the Soup
- 2 cups shredded chicken (can use rotisserie chicken for convenience)
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes with green chilies
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons enchilada sauce
- 1 teaspoon cumin
- 1 teaspoon chili powder
- salt and pepper to taste
For Toppings
- shredded cheese (cheddar or Mexican blend)
- sour cream
- avocado, diced
- fresh cilantro, chopped
Instructions
Preparation
- In a large pot, heat a drizzle of olive oil over medium heat. Add the diced onion and minced garlic. Sauté until the onion is softened and translucent, about 3-4 minutes.
- Stir in the shredded chicken, black beans, corn, diced tomatoes (with their juices), chicken broth, heavy cream, enchilada sauce, cumin, chili powder, salt, and pepper. Mix well until everything is combined.
- Increase the heat to bring the mixture to a gentle simmer. Reduce the heat to low and let it simmer for about 20 minutes, allowing the flavors to meld together.
- Taste the soup and adjust the seasoning, adding more salt or pepper as needed.
- Ladle the soup into bowls and garnish with shredded cheese, a dollop of sour cream, diced avocado, and fresh cilantro.
Notes
Cook the aromatics well to enhance flavor. For a creamier soup, blend a portion before serving. Store in airtight container for up to 4 days in the refrigerator. Freeze for up to 3 months.