Chicken Enchilada Soup
A hearty and flavorful chicken enchilada soup packed with proteins, fiber, and delicious ingredients, perfect for chilly days.
Ingredients
Base Ingredients
- 2 tablespoons olive oil
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 2 cups cooked, shredded chicken Rotisserie chicken can be used.
Canned Ingredients
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) enchilada sauce
Liquid Ingredients
- 4 cups chicken broth
- 1 cup heavy cream
Seasonings and Toppings
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- to taste Salt and pepper
- Chopped cilantro and lime wedges for serving
Instructions
Preparation
- In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until softened. Stir in minced garlic and cook for another minute.
- Add the shredded chicken, black beans, corn, enchilada sauce, chicken broth, chili powder, cumin, salt, and pepper. Bring to a simmer and cook for 10-15 minutes.
- Reduce heat and stir in heavy cream and cheese until melted and well combined.
- Serve warm, garnished with chopped cilantro and lime wedges.
Notes
To enhance flavors, use fresh ingredients. For extra spice, add cayenne pepper or diced jalapeños.