Description
Creamy Chicken Enchilada Soup made with shredded chicken, enchilada sauce, black beans, corn, and melted cheese for a rich and comforting Mexican-inspired meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound cooked chicken breast, shredded
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup corn (fresh, frozen, or canned)
- 2 cups black beans, drained and rinsed
- 1 can (10 oz) red enchilada sauce
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- Salt to taste
- Pepper to taste
- 1 cup shredded cheese (cheddar or Mexican blend)
- Fresh cilantro, chopped for garnish
- Tortilla chips for serving
Instructions
- Heat olive oil in a large pot over medium heat and sauté diced onion for 5 minutes until softened.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Add shredded chicken, chicken broth, heavy cream, corn, black beans, and enchilada sauce and stir to combine.
- Season with cumin, chili powder, smoked paprika, salt, and pepper.
- Bring to a gentle simmer and cook for 15 to 20 minutes, stirring occasionally.
- Remove from heat and stir in shredded cheese until melted and creamy.
- Serve hot garnished with fresh cilantro and tortilla chips.
Notes
- Add chopped jalapeños or cayenne pepper for extra heat.
- Customize with vegetables like bell peppers or zucchini.
- Store leftovers in the refrigerator for up to 3 days and reheat gently on the stove.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 6g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 26g
- Cholesterol: 85mg