Creamy Chicken Enchilada Soup
This creamy chicken enchilada soup warms your body and tastes fresh. Quick to make with common pantry ingredients, it's perfect for cozy nights or quick weeknight meals.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use rotisserie chicken to cut prep time.
- 1 cup heavy cream For a lighter version, swap half-and-half for heavy cream.
- 4 cups chicken broth Add more if soup thickens during storage.
- 1 can (10 oz) enchilada sauce
- 1 cup corn
- 1 cup black beans, drained and rinsed For a vegetarian option, replace chicken with extra beans.
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder Add more for heat.
- to taste Salt and pepper Taste and adjust spices at the end.
For Serving
- to taste Tortilla chips Add for crunch.
- to taste Shredded cheese For garnish.
- to taste Sour cream For garnish.
Instructions
Preparation
- In a large pot over medium heat, sauté the onion and garlic until softened.
- Add the shredded chicken, enchilada sauce, chicken broth, cumin, and chili powder. Stir to combine.
- Bring the mixture to a simmer and cook for about 10 minutes.
- Stir in the heavy cream, corn, and black beans. Cook for an additional 5 minutes, until warmed through.
- Season with salt and pepper to taste.
Serving
- Ladle the soup into bowls and add tortilla chips on top for crunch.
- Sprinkle shredded cheese and a dollop of sour cream.
- Serve with lime wedges or chopped cilantro if desired. Pair with a simple salad or warm tortillas.
Notes
Let the soup cool to room temperature before storage. Store in the fridge for up to 3 days or freeze for up to 2 months. Reheat on the stove over low heat, adding broth if thickened.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 12gSodium: 800mgFiber: 6gSugar: 2g