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Creamy Chicken Enchilada Soup

A comforting and creamy chicken enchilada soup, perfect for cozy nights and family gatherings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb cooked chicken, shredded Use rotisserie chicken for a quicker option.
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 can (10 oz) red enchilada sauce
  • 4 cups chicken broth
  • 1 cup heavy cream Add only when ready to serve.
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup corn (fresh, frozen, or canned)
  • 1 tsp cumin
  • 1 tsp chili powder
  • Salt and pepper to taste
Toppings
  • shredded cheese Choose your favorite cheese.
  • avocado Sliced or diced.
  • cilantro Fresh, for garnish.
  • tortilla strips Crunchy, for topping.

Method
 

Preparation
  1. In a large pot, heat a drizzle of oil over medium heat. Sauté the onion and garlic until softened, about 2-3 minutes.
  2. Add the shredded chicken, enchilada sauce, chicken broth, black beans, corn, cumin, chili powder, salt, and pepper.
  3. Bring the mixture to a gentle simmer and cook for approximately 20 minutes to allow the flavors to meld beautifully.
  4. Stir in the heavy cream, letting it heat through without boiling.
  5. Serve hot, topped with cheese, avocado, cilantro, and tortilla strips.

Notes

For an extra kick, add diced jalapeños or a dash of hot sauce while simmering. This soup is adaptable—consider swapping black beans for pinto or kidney beans, or add extra veggies like bell peppers or zucchini.