Creamy Chicken Enchilada Soup
A comforting, one-pot chicken enchilada soup with a rich and creamy broth, packed with bold flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
- 1 lb cooked chicken, shredded
- 1 can (10 oz) red enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes, undrained
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or Mexican blend)
- Tortilla chips for serving
- Chopped cilantro for garnish (optional)
Instructions
- Combine the shredded chicken, enchilada sauce, black beans, corn, diced tomatoes, and chicken broth in a large pot. Bring to a boil over medium-high heat.
- Reduce the heat to low and let the soup simmer for about 10 minutes.
- Stir in the heavy cream, cumin, chili powder, salt, and pepper. Continue to heat until warmed through.
- Serve the soup into bowls and top with shredded cheese, crushed tortilla chips, and cilantro if desired.
Notes
Use rotisserie chicken for quicker preparation and adjust seasoning to taste before serving.