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Creamy Chicken Enchilada Soup

A rich and creamy chicken enchilada soup that warms your heart and belly, perfect for a comforting meal any day.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound chicken breasts, cooked and shredded
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 can (10 oz) red enchilada sauce
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 cup corn (frozen or canned)
  • 1 cup black beans (canned, drained, and rinsed)
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
Toppings
  • Shredded cheese
  • Tortilla strips
  • Cilantro
  • Sour cream

Method
 

Preparation
  1. In a large pot, sauté the onion and garlic until they’re soft and fragrant.
  2. Add the shredded chicken, enchilada sauce, chicken broth, heavy cream, corn, black beans, cumin, and chili powder. Mix well.
  3. Bring to a boil, then reduce the heat and let it simmer for 20 minutes.
  4. Finally, season with salt and pepper to taste. Serve hot with your favorite toppings!

Notes

Leftovers keep well in the fridge for about 3-4 days and can be frozen for up to 3 months. Reheat on the stove or in the microwave.