Creamy Chicken Enchilada Soup
This creamy chicken enchilada soup is packed with tender chicken, savory spices, and a rich, creamy base, making it a comforting dish for chilly evenings and busy weeknights.
Ingredients
Main Ingredients
- 1 lb chicken breast
- 1 cup heavy cream For creaminess
- 4 cups chicken broth
- 1 can (10 oz) enchilada sauce
- 1 cup corn kernels
- 1 can (15 oz) black beans, rinsed and drained
- 1 onion, diced onion
- 3 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- to taste Salt and pepper
- Chopped cilantro and tortilla strips for serving
Instructions
Cooking
- In a large pot, heat some oil over medium heat and sauté the diced onion and minced garlic until the onion is soft.
- Add the chicken breast to the pot, browning it on all sides.
- Pour in the chicken broth and enchilada sauce, bringing everything to a gentle simmer.
- Stir in the corn, black beans, cumin, chili powder, salt, and pepper. Cook for about 20 minutes, or until the chicken is completely cooked through.
- Remove the chicken, shred it, and return it to the pot.
- Stir in the heavy cream and heat until warmed through.
- Serve hot, garnished with fresh chopped cilantro and crispy tortilla strips.
Notes
To store leftover soup, allow it to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 3 days. Consider freezing portions for up to 3 months. When ready to enjoy, thaw overnight in the fridge and reheat on the stove over low heat, stirring gently to avoid separation of the cream.