Creamy Chicken Enchilada Soup
A comforting bowl of Creamy Chicken Enchilada Soup that combines shredded chicken, spices, creamy elements, and zesty enchilada sauce, perfect for weeknight dinners and family gatherings.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded You can use shredded rotisserie chicken as a time-saver.
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth Homemade broth can enhance flavor.
- 1 cup heavy cream Lower-fat milk can be used for a lighter version.
- 1 can enchilada sauce (15 oz) Ensure it meets gluten-free standards if necessary.
- 1 cup corn kernels Roasting can enhance sweetness.
- 1 can black beans (15 oz), drained and rinsed Roasting can enhance flavor.
- 1 teaspoon ground cumin
- 1 teaspoon chili powder Adjust for desired spiciness.
- to taste Salt and pepper
- to garnish Tortilla strips For additional crunch.
- to garnish Chopped cilantro Fresh herbs can brighten the soup.
Instructions
Preparation
- In a large pot, heat a splash of olive oil over medium heat.
- Sauté the diced onion and minced garlic until fragrant and the onion is translucent.
Cooking
- Add the shredded chicken, chicken broth, and enchilada sauce to the pot. Stir to combine.
- Mix in the corn, black beans, ground cumin, and chili powder.
- Bring the mixture to a simmer and let it cook for about 15 minutes to allow the flavors to meld.
- Reduce the heat and slowly stir in the heavy cream. Season with salt and pepper to taste.
Serving
- Serve hot, garnished with tortilla strips and fresh chopped cilantro.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze for up to 3 months, ensuring it cools completely. When reheating, do so gently, adding broth if necessary.