Creamy Chicken Enchilada Soup
A rich, creamy soup filled with tender chicken, zesty spices, and hearty beans, perfect for chilly evenings.
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Soup
Cuisine Mexican
Servings 6 servings
Calories 350 kcal
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional) for extra heat
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 1 can (10 ounces) red enchilada sauce
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 cup heavy cream
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1/4 cup fresh cilantro, chopped for garnish
- Tortilla chips for serving
Gather all your ingredients and have them ready.
Shred your cooked chicken and set aside.
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until soft. Stir in the minced garlic, cumin, chili powder, smoked paprika, and cayenne pepper. Cook for another minute until fragrant.
Add the black beans, corn, red enchilada sauce, and chicken broth. Stir to combine and bring to a gentle simmer.
Let the soup simmer for about 10 minutes, stirring occasionally.
Stir in the heavy cream and shredded chicken. Season with salt and pepper to taste. Heat through for another 5 minutes.
Serve the soup in bowls, topped with shredded cheddar cheese and fresh cilantro. Serve with tortilla chips on the side.
Calories: 350kcalProtein: 25gSodium: 800mg
Keyword chicken, creamy, enchilada, soup