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Creamy Chicken Enchilada Soup

A deliciously creamy and comforting chicken enchilada soup that's perfect for family dinners and easy cleanup.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked, shredded chicken Use leftovers from a rotisserie chicken if short on time.
  • 4 cups chicken broth
  • 1 can (10 oz) enchilada sauce
  • 1 cup heavy cream Can substitute with half-and-half or coconut cream for a lighter version.
  • 1 cup corn Frozen or canned.
  • 1 can black or pinto beans, rinsed and drained
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • Chopped cilantro for garnish

Method
 

Preparation
  1. In a large pot, sauté onion and garlic until softened.
  2. Add the shredded chicken, chicken broth, enchilada sauce, corn, beans, cumin, chili powder, salt, and pepper.
  3. Bring the mixture to a simmer for about 15 minutes.
  4. Stir in the heavy cream and cheese until melted.
  5. Serve warm, and don’t forget to garnish with chopped cilantro!

Notes

Serve with crunchy tortilla strips and fresh avocado slices for added flavor. Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.