Description
A warm, creamy chicken enchilada soup that’s perfect for chilly days, combining seasoned chicken and zesty enchilada sauce.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) enchilada sauce
- 1 cup heavy cream
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Tortilla strips for serving
- Chopped cilantro for garnish
Instructions
- Heat the oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
- Stir in the garlic and bell pepper, continuing to cook until softened, about 3-4 minutes.
- Add the shredded chicken, chicken broth, black beans, corn, and enchilada sauce. Stir well to combine.
- Stir in the heavy cream, chili powder, cumin, salt, and pepper. Let the creaminess envelop everything.
- Bring to a simmer and cook for 15-20 minutes, stirring occasionally.
- Serve hot, garnished with crunchy tortilla strips and fresh cilantro.
Notes
Use shredded rotisserie chicken for a time-saving shortcut. Adjust spice levels as desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 80mg