Description
This Chicken Enchilada Soup Recipe is a creamy and flavorful dish that brings the essence of enchiladas into a warm and comforting soup. It’s loaded with shredded chicken, beans, corn, and a blend of enchilada sauce and spices, making it an easy and satisfying meal.
Ingredients
- 1 lb cooked chicken breast, shredded
- 2 cups chicken broth
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes with green chilies
- 1 cup red enchilada sauce
- 1 cup shredded cheddar cheese
- 1 cup heavy cream
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Optional toppings: sour cream, chopped cilantro, tortilla strips
Instructions
- In a large pot, sauté the onion and garlic until softened.
- Add the shredded chicken, black beans, corn, diced tomatoes, enchilada sauce, and chicken broth. Stir well.
- Season with cumin, chili powder, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 15-20 minutes.
- Stir in the heavy cream and shredded cheddar cheese, cooking until the cheese is melted and the soup is creamy.
- Serve hot with your choice of toppings.
Notes
- For a spicier soup, use hot enchilada sauce or add diced jalapeños.
- You can use rotisserie chicken for convenience.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 950mg