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Creamy Chicken Enchilada Soup

Creamy Chicken Enchilada Soup
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If you’re searching for a hearty and comforting meal that’s as satisfying as it is easy to make, look no further than this Creamy Chicken Enchilada Soup. Bursting with zesty enchilada flavors and a rich, creamy texture, this soup combines tender shredded chicken with black beans and corn in a delightful blend of spices. Perfect for busy weeknights or family gatherings, it’s ready in under an hour and can be customized to suit your taste. Serve it hot with crunchy tortilla chips and fresh cilantro for a truly irresistible dish that will warm your heart and fill your belly.

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
  • 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)
  • fresh cilantro, chopped (for garnish)
  • tortilla chips (for serving)

Instructions

  1. Heat olive oil in a large pot over medium heat. Sauté diced onion for about 5 minutes until softened.
  2. Add minced garlic and cook for another minute until fragrant.
  3. Stir in shredded chicken, chicken broth, heavy cream, corn, black beans, and enchilada sauce until well combined.
  4. Season with ground cumin, chili powder, smoked paprika, salt, and pepper. Simmer for 15-20 minutes, stirring occasionally.
  5. Remove from heat and stir in shredded cheese until melted and creamy.
  6. Serve hot, garnished with fresh cilantro and alongside tortilla chips.

Nutrition

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