Ingredients
Scale
Gathering the right ingredients is key to making the best Creamy Chicken Enchilada Soup. Here’s what you’ll need:
- 2 cups cooked shredded chicken
- 1 can (10 oz) enchilada sauce
- 4 cups chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 cup heavy cream (or half-and-half for a lighter option)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Chopped cilantro for garnish
- Shredded cheese (optional, for serving)
- Avocado slices (optional, for serving)
Instructions
- Sauté the shredded chicken in a large pot for 2-3 minutes.
- Add the enchilada sauce, chicken broth, black beans, corn, cumin, chili powder, salt, and pepper; stir to combine.
- Bring the mixture to a simmer, then reduce heat to low.
- Slowly stir in the heavy cream.
- Adjust seasoning to taste.
- Serve hot, garnished with cilantro, cheese, and avocado slices if desired.
Notes
- For a lighter option, use half-and-half instead of heavy cream.
- Add cayenne pepper for extra spice.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free