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Creamy Chicken Enchilada Soup

Creamy Chicken Enchilada Soup
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Indulge in a warm bowl of Creamy Chicken Enchilada Soup that embodies the essence of comfort food. This delightful dish combines tender shredded chicken with hearty black beans and sweet corn, all enveloped in a rich, creamy base infused with zesty enchilada sauce. The aromatic blend of sautéed garlic and onion invites you to gather around the table, where each spoonful feels like a cozy hug. Perfect for weeknight dinners or special gatherings, this easy recipe is sure to become a cherished favorite in your kitchen.

Ingredients

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  • 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 (or coconut milk)
  • 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/pepper
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • to garnish fresh cilantro, chopped
  • for serving tortilla chips

Instructions

  1. In a large pot over medium heat, add olive oil. Once it shimmers, sauté diced onions until translucent (about 5 minutes). Add minced garlic and cook for another minute.
  2. Stir in shredded chicken and chicken broth. Gradually mix in heavy cream until well combined.
  3. Add corn, black beans, red enchilada sauce, cumin, chili powder, smoked paprika, salt, and pepper. Stir thoroughly.
  4. Let the soup simmer for 15–20 minutes while stirring occasionally.
  5. Remove from heat and fold in shredded cheese until melted.
  6. Serve hot with chopped cilantro on top and tortilla chips on the side.

Nutrition

Find it online: https://kitchenmealplan.com/creamy-chicken-enchilada-soup/