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Creamy Chicken Enchilada Soup

A comforting and creamy soup that combines enchilada sauce with shredded chicken, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Mexican
Calories: 410
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups cooked chicken, shredded Use leftover rotisserie chicken for convenience.
  • 1 medium onion, diced Adds flavor and aroma.
  • 2 cloves garlic, minced Enhances the taste of the soup.
  • 1 can (10 oz) enchilada sauce Use your favorite brand.
  • 4 cups chicken broth Homemade or store-bought.
  • 1 cup heavy cream For creaminess.
  • 1 cup corn Frozen or canned.
  • 1 cup black beans, drained and rinsed Can substitute with different beans.
  • 1 tsp cumin Adds depth of flavor.
  • 1 tsp chili powder Adjust to taste for spiciness.
  • to taste Salt and pepper For seasoning.
  • to serve Cheddar cheese For topping.
  • to serve Cilantro For garnish.

Method
 

Preparation
  1. In a large pot, heat a drizzle of oil over medium heat. Sauté the diced onion and minced garlic until they become translucent and fragrant.
  2. Add the shredded chicken, enchilada sauce, chicken broth, cumin, chili powder, and a pinch of salt and pepper. Give everything a good stir and bring the mixture to a gentle simmer.
  3. Once simmering, stir in the corn and black beans. Let that bubbly goodness work its magic for a few minutes.
  4. Next, slowly pour in the heavy cream, stirring to combine. Allow the soup to heat through for about five minutes.
  5. Taste, and adjust the seasoning with more salt and pepper if needed.
  6. Serve hot, topped with a generous amount of cheddar cheese and a sprinkle of fresh cilantro.

Notes

For added flavor, consider adding a splash of lime juice before serving. Adjust the spice level to your taste.