Description
Creamy Chicken Enchilada Soup made with tender chicken, beans, corn, enchilada sauce, and melted cheese.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound cooked chicken breast, shredded
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup corn
- 2 cups black beans, drained and rinsed
- 1 can red enchilada sauce (10 oz)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- Salt to taste
- Black pepper to taste
- 1 cup shredded cheddar or Mexican blend cheese
- Fresh cilantro for garnish
- Tortilla chips for serving
Instructions
- Heat olive oil in a large pot over medium heat and sauté onion until softened.
- Add garlic and cook until fragrant.
- Stir in chicken, broth, cream, corn, beans, and enchilada sauce.
- Season with cumin, chili powder, smoked paprika, salt, and pepper.
- Simmer for 15 to 20 minutes, stirring occasionally.
- Remove from heat and stir in cheese until melted and creamy.
- Serve hot with cilantro and tortilla chips.
Notes
- Add jalapeños or cayenne for extra heat.
- Customize with vegetables like bell peppers or zucchini.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 4g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 85mg