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Creamy Chicken Enchilada Soup

A comforting and flavorful soup that captures all the deliciousness of your favorite chicken enchiladas in a quick, one-pot meal perfect for cozy winter nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken breasts
  • 1 can (10 oz) red enchilada sauce
  • 4 cups chicken broth Use homemade for better flavor if possible.
  • 1 cup heavy cream Can be swapped with coconut milk for a lighter version.
  • 1 cup corn (frozen or canned)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 medium onion, diced
  • 2 cloves garlic, minced Toasting the garlic enhances flavor.
  • 1 tsp cumin
  • Salt and pepper to taste
  • to garnish Chopped cilantro
  • for serving Lime wedges

Method
 

Preparation
  1. In a large pot over medium heat, sauté the diced onion and garlic until translucent.
  2. Add the chicken breasts, enchilada sauce, chicken broth, corn, black beans, cumin, salt, and pepper.
  3. Bring it all to a simmer and cook for 20-25 minutes, or until the chicken is cooked through.
  4. Remove the chicken, shred it with two forks, and return it to the pot.
  5. Stir in the heavy cream and let it simmer for an additional 5 minutes.
  6. Serve hot, garnished with chopped cilantro and lime wedges.

Notes

This soup can be stored in an airtight container in the fridge for 3-4 days or frozen for up to 3 months. Thaw overnight and reheat on the stove when ready to eat. Variations include using rotisserie chicken for faster prep or making it vegan with chickpeas or tofu.