Creamy Chicken Enchilada Soup
A warm and comforting soup that combines the rich flavors of traditional enchiladas with creamy goodness, perfect for chilly evenings.
Prep Time 20 minutes mins
Cook Time 35 minutes mins
Total Time 55 minutes mins
Course Soup
Cuisine Mexican
Servings 6 servings
Calories 360 kcal
Essential Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 pound boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 15-ounce can black beans, rinsed and drained
- 1 15-ounce can corn, drained
- 1 10-ounce can red enchilada sauce
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Gather all your ingredients to make the cooking process smoother.
Rinse the chicken breasts under cold water and pat them dry.
In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for about 5 minutes until soft. Stir in the minced garlic and cook for an additional minute.
Add the chicken breasts and chicken broth to the pot. Bring to a boil, then reduce heat to low and cover. Let it simmer for 20-25 minutes until the chicken is cooked.
Remove the chicken, shred it, and return it to the pot. Stir in the black beans, corn, and red enchilada sauce. Simmer for another 5-10 minutes.
Reduce heat to low and stir in the heavy cream and shredded cheddar cheese until melted. Season with salt and pepper to taste.
Serve the soup in bowls, garnished with fresh cilantro and lime wedges on the side.
Calories: 360kcalCarbohydrates: 12gProtein: 28gFat: 22g
Keyword chicken, creamy, enchilada