Description
A comforting and creamy chicken enchilada soup that’s easy to prepare and packed with bold flavors.
Ingredients
- 2 cups cooked chicken, shredded
- 1 can (10 oz) red enchilada sauce
- 4 cups chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Shredded cheese and cilantro for garnish
Instructions
- Sauté the chopped onions and minced garlic in a large pot until translucent.
- Add the shredded chicken, enchilada sauce, chicken broth, black beans, and corn.
- Season with cumin, chili powder, salt, and pepper, then bring to a gentle boil.
- Reduce heat and let simmer for about 20 minutes.
- Stir in the heavy cream and cook for an additional 5 minutes.
- Serve hot, garnished with shredded cheese and fresh cilantro.
Notes
For extra flavor, consider toasting spices before adding liquids. Customize with fresh bell peppers or jalapeños.
