Creamy Chicken Enchilada Soup
This Creamy Chicken Enchilada Soup is a delicious and comforting dish that combines tender chicken, zesty enchilada flavors, and a rich creaminess. Perfect for a cozy dinner, it's easy to make and sure to satisfy!
Equipment
- 1 large pot or Dutch oven
- 1 wooden spoon
- 1 cutting board
- 1 measuring cups and spoons
- 1 ladle
Ingredients
- 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 fresh, frozen, or canned
- 2 cups black beans, drained and rinsed
- 1 can (10 oz) red enchilada sauce
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- to taste salt
- to taste pepper
- 1 cup shredded cheese cheddar or Mexican blend
- to garnish fresh cilantro, chopped
- for serving tortilla chips
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for about 5 minutes, or until softened.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the shredded chicken, chicken broth, heavy cream, corn, black beans, and enchilada sauce to the pot. Mix well to combine.
- Season the soup with ground cumin, chili powder, smoked paprika, salt, and pepper. Bring to a simmer and let it cook for 15-20 minutes, stirring occasionally.
- Once the soup is thickened and heated through, remove from heat. Stir in the shredded cheese until melted and creamy.
- Serve the soup hot, garnished with fresh cilantro and tortilla chips on the side.
Notes
For added heat, consider adding chopped jalapeños or a pinch of cayenne pepper.
This recipe is easily customizable; feel free to add vegetables like bell peppers or zucchini to enhance it further.
Leftover soup can be stored in the refrigerator for up to 3 days and reheated on the stove.