Creamy Chicken Enchilada Soup
A warm and comforting soup that combines shredded chicken with enchilada sauce and spices, perfect for chilly evenings or busy weeknights.
Ingredients
Main ingredients
- 2 cups cooked shredded chicken Can substitute with shredded rotisserie chicken.
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 can (10 oz) enchilada sauce Can substitute with salsa.
- 1 cup heavy cream or sour cream Use cream cheese for a thicker texture.
- 1 can (15 oz) black beans, rinsed and drained Other bean types can be used.
- 1 cup corn
- 1 teaspoon cumin
- 1 teaspoon chili powder Increase for spicier flavor.
- to taste Salt and pepper
- Chopped cilantro and lime wedges for serving
Instructions
Preparation
- In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until they soften and become fragrant.
- Stir in the cooked shredded chicken along with cumin, chili powder, salt, and pepper to season.
- Pour in the chicken broth and enchilada sauce, bringing the mixture to a gentle simmer.
- Add in rinsed black beans and corn, then stir in your choice of heavy cream or sour cream.
- Let the soup simmer for about 10-15 minutes until it’s thoroughly heated and the flavors meld.
- Serve hot, garnished with chopped cilantro and lime wedges.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat on the stove over low heat. Freeze without cream for up to three months. For a creamier soup, blend a portion before adding beans and corn. Customize with different toppings like cheese or avocado.