Description
A creamy, slightly smoky chicken enchilada soup that’s quick to make and perfect for weeknight dinners.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 can (10 oz) enchilada sauce
- 1 cup heavy cream
- 1 cup corn kernels (fresh or frozen)
- 1 can (15 oz) black beans, drained and rinsed
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Tortilla strips, for garnish
- Shredded cheese, for garnish
- Chopped cilantro, for garnish
Instructions
- Heat 1 tablespoon oil in a large pot over medium heat. Add the chopped onion and sauté until soft, about 5 minutes.
- Add the minced garlic and cook for 1 minute, stirring so it doesn’t burn.
- Stir in the shredded chicken, chicken broth, and the can of enchilada sauce. Bring the mixture to a gentle simmer.
- Pour in the heavy cream, then add the corn, drained black beans, cumin, chili powder, and salt and pepper to taste. Simmer for about 10 minutes, stirring occasionally, until everything is heated through and the flavors meld.
- Ladle into bowls and garnish with tortilla strips, shredded cheese, and chopped cilantro before serving.
Notes
For a vegetarian version, skip the chicken and add extra beans or veggies. Can be made in a slow cooker.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg