Description
A creamy and comforting soup that combines the flavors of classic enchiladas, perfect for chilly evenings and busy weeknights.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can corn, drained
- 1 (10-ounce) can red enchilada sauce
- 1 (4-ounce) can chopped green chilies
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro (optional)
- Tortilla chips, for serving
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and cook until it turns translucent, about 5 minutes.
- Stir in the minced garlic, cumin, chili powder, paprika, salt, and black pepper, cooking for another 1-2 minutes until fragrant.
- Pour in the chicken broth and bring to a simmer.
- Add the shredded chicken, black beans, corn, enchilada sauce, and green chilies to the pot. Mix everything well.
- Lower the heat and let it simmer for 15-20 minutes to allow the flavors to meld.
- Stir in the heavy cream and both cheeses. Continue stirring until the cheeses are melted and the soup is nice and creamy.
- Remove from heat and add cilantro if desired.
- Serve hot with tortilla chips on the side or crumbled on top for added crunch.
Notes
This soup is extremely versatile; feel free to add different vegetables or increase the spice level with jalapeños.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 100mg