Creamy Chicken Enchilada Soup
This creamy soup combines shredded chicken, enchilada sauce, and a rich blend of spices for a comforting weeknight meal that is ready in under 30 minutes.
Ingredients
Base Ingredients
- 2 cups cooked, shredded chicken Use rotisserie or homemade chicken.
- 1 can enchilada sauce (10 oz) Choose mild or medium sauce.
- 4 cups chicken broth Use low-sodium to control salt levels.
- 1 can black beans (15 oz), drained and rinsed
- 1 cup corn, frozen or canned
- 1 cup heavy cream Can substitute with half-and-half.
Seasoning
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Garnishes
- Chopped cilantro For garnish.
- Shredded cheese For topping.
- Tortilla strips For serving.
Instructions
Combine the base
- Heat a large pot over medium heat and add the shredded chicken, enchilada sauce, chicken broth, drained black beans, corn, cumin, garlic powder, and onion powder. Stir together until evenly combined.
- Use the back of your spoon to break up any clumps of enchilada sauce for an even mixture.
Simmer to meld flavors
- Bring the mixture to a gentle simmer and cook uncovered for about 10 minutes, stirring occasionally.
- A light simmer is ideal to avoid toughening the chicken.
Enrich with cream
- Reduce the heat to low and stir in the heavy cream slowly until blended.
- Taste and adjust seasoning with salt and pepper.
Serve and garnish
- Ladle the soup into bowls and top with chopped cilantro, shredded cheese, and tortilla strips.
Notes
This soup can be made ahead and frozen. Stores well in the fridge for 3-4 days. Add garnishes just before serving for best texture.