Creamy Chicken Enchilada Soup
A delightful soup that combines the rich flavors of enchiladas with tender chicken and creamy ingredients, perfect for busy nights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Paleo
Ingredients
- 1 lb cooked and shredded chicken breast
- 1 can (10 oz) enchilada sauce
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup frozen or canned corn
- 1 can (15 oz) black beans, rinsed and drained
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Shredded cheese (for topping)
- Sour cream (for topping)
- Chopped cilantro (for topping)
Instructions
- Sauté aromatics: In a large pot, heat some oil over medium heat. Add the diced onion and minced garlic, cooking until the onion becomes translucent, about 3-4 minutes.
- Combine ingredients: Stir in the shredded chicken, enchilada sauce, chicken broth, corn, black beans, cumin, chili powder, salt, and pepper until well combined.
- Simmer: Bring the mixture to a simmer, allowing it to cook for about 10 minutes to let the flavors meld.
- Add cream: Lower the heat and stir in the heavy cream, cooking for an additional 5 minutes until warmed through.
- Serve: Ladle the hot soup into bowls and top with shredded cheese, sour cream, and fresh cilantro as desired.
Notes
Use rotisserie chicken for quicker prep and adjust the spice level to your liking. Store leftovers in an airtight container for up to 4 days.
Find it online: https://www.highproteinfit.com/creamy-chicken-enchilada-soup/