Creamy Chicken Enchilada Soup
A delightful and hearty soup that blends comforting flavors of chicken, enchilada sauce, and cream to create a luxurious meal perfect for chilly evenings.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use rotisserie chicken for convenience.
- 1 can enchilada sauce (10 oz) Store-bought works well, but homemade adds depth.
- 4 cups chicken broth Use low-sodium broth if preferred.
- 1 cup heavy cream For a lighter version, substitute with half-and-half.
- 1 cup corn Frozen or canned is fine.
- 1 cup black beans Canned, drained and rinsed.
- 1 teaspoon cumin Adjust according to spice preference.
- 1 teaspoon chili powder Mild or hot variant as per taste.
- to taste Salt and pepper Season accordingly.
- 1 cup shredded cheese Cheddar or Mexican blend recommended.
- as needed Tortilla strips For garnish.
- as needed Chopped cilantro For garnish.
Instructions
Preparation
- In a large pot over medium heat, combine the shredded chicken, enchilada sauce, chicken broth, corn, and black beans.
- Stir everything together and bring the mixture to a gentle simmer, warming for about 10 minutes.
Cooking
- Once the soup is simmering, add the heavy cream and stir well.
- Sprinkle in cumin, chili powder, salt, and pepper, and let it simmer for another 5 to 10 minutes, stirring occasionally.
Serving
- Serve hot in bowls topped with shredded cheese, tortilla strips, and cilantro.
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Notes
For variations, add vegetables like bell peppers or zucchini, or substitute chicken with black beans for a vegetarian option. Don't skip the toppings for added texture!