Creamy Chicken Enchilada Soup
A comforting, creamy soup filled with shredded chicken, black beans, and corn, perfect for any occasion.
Ingredients
Main Ingredients
- 1 lb cooked chicken breast, shredded Use rotisserie chicken for quicker prep.
- 1 cup onion, diced Sweet, sautéed onions form the perfect base.
- 2 cloves garlic, minced Adds aroma and depth of flavor.
- 1 can (10 oz) green enchilada sauce The soul of the dish.
- 4 cups chicken broth Choose low-sodium for better control over salt.
- 1 cup heavy cream Substitute with coconut milk for a lighter option.
- 1 can (15 oz) black beans, rinsed and drained Packed with protein and fiber.
- 1 cup corn Frozen or canned for sweetness and color.
- 1 tsp cumin Provides warmth and zest.
- 1 tsp chili powder Provides warmth and zest.
- to taste salt and pepper Season to your preference.
Instructions
Preparation
- In a large pot, heat a teaspoon of olive oil over medium heat.
- Add the diced onion and cook until translucent, about 3–4 minutes.
- Add the minced garlic, and let it sizzle for another minute.
Combine Liquid Ingredients
- Pour in the chicken broth and green enchilada sauce. Stir well and bring to a simmer.
Creamy Transformation
- Stir in the heavy cream and adjust the heat to low. Let it simmer gently for about 5 minutes.
Add Remaining Ingredients
- Toss in the shredded chicken, black beans, corn, cumin, and chili powder.
- Stir everything together and season with salt and pepper to taste.
Final Touches
- Let the soup simmer for another 5–10 minutes, then serve hot.
Notes
For a kick, add diced jalapeños. For a vegetarian option, substitute chicken with roasted veggies. Add fresh cilantro before serving for flavor.